Evolución del contenido de capsaicinoides durante el desarrollo del fruto en dos estados de madurez de la planta del pimiento Jeromín
- Vázquez-Espinosa , M. 1
- González-de-Peredo, A.V. 1
- Espada-Bellido, E. 1
- Ferreiro-González, M. 1
- Palma 1
- Barbero, G.F. 1
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1
Universidad de Cádiz
info
- Carmen Fernández-Daza Álvarez
- Mª Teresa Guerra Sánchez-Simón
- Mª Carmen Vidal-Aragón de Olives
Publisher: Centro Universitario Santa Ana
Year of publication: 2021
Pages: 365-383
Congress: Jornadas de Viticultura y Enología de Tierra de Barros (43. 2021. Almendralejo)
Type: Conference paper
Abstract
The evolution of total capsaicinoids in the pericarp and placentaof Jeromin pepper fruits (Capsicum annuum L.), collected at twodifferent stages of plant’s maturity (young and adult) has beenstudied throughout the ripening process. It is of great importanceto determine the optimum harvesting time of this varietysince it is used in the production of “Pimentón de La Vera” andrecognized under a Protected Designation of Origin (PDO), inorder to get the most of its beneficial effects for health. Ultrasoundassisted extraction (UAE) and rp-HPLC chromatographywith fluorescence detection have been used. Capsaicinoids beginto gradually accumulate in both tissues of peppers from thebeginning of their development until reaching a maximum concentration,at which time there is a sharp decrease in their content.This decrease is delayed in the second stage of plant maturitywith respect to the first one. In addition, higher amountsof total capsaicinoids have been found in adult plants than inyoung plants, both in the placenta and in the pericarp.