Examinando por Materia "Quercetin"

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Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations
(Springer Nature, 2014-09-12) Meckelmann, Sven W.; Riegel, Dieter W.; Van Zonneveld, Maarten J.; Ríos Lobo, Llermé; Peña Pineda, Karla Mónica; Mueller Seitz, Erika; Petz, Michael
Twenty-three Peruvian chili pepper accessions, belonging to the four domesticated species Capsicum annuum, Capsicum baccatum, Capsicum chinense and Capsicum frutescens, were grown under different meteorological conditions and agricultural practices in three Peruvian locations (Chiclayo, Piura and Pucallpa). Results are reported for powdered oven-dried bulk samples of each accession and each location by important quality attributes (capsaicinoids, flavonoids, tocopherols, antioxidant capacity, total polyphenols, extractable color (ASTA 20.1) and surface color). Multivariate data evaluation by principle component analysis and partial least square discriminant analysis did not show any underlying structure. Moreover, a high influence of the environment on the analyzed traits could be demonstrated by analysis of variance. Significant differences (p ≤ 0.001) between the accessions and all locations were observed for all traits. Besides, significant interaction between accessions and locations indicated that the accessions responded differently to changes of the locations. The calculation of an environmental impact factor allowed differing between chili peppers provided consistent phytochemical levels widely independent of the location or those that provided exceptional high levels for a specific trait at one of the locations.
Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)
(American Chemical Society, 2013-02-14) Meckelmann, Sven W.; Riegel, Dieter W.; Van Zonneveld, Maarten J.; Ríos Lobo, Llermé; Peña Pineda, Karla Mónica; Ugás, Roberto; Quinonez, Lourdes; Mueller Seitz, Erika; Petz, Michael
The national Capsicum germplasm bank of Peru at INIA holds a unique collection of more than 700 Capsicum accessions, including many landraces. These conserved accessions have never been thoroughly characterized or evaluated. Another smaller collection exists at UNALM, and CIDRA provided taxonomically characterized fruits from the Amazon region of Ucayali. Of these collections, 147 accessions have been selected to represent the biodiversity of Peruvian Capsicum annuum, Capsicum baccatum, Capsicum chinense, and Capsicum frutescens by morphological traits as well as by agronomic characteristics and regional origin. All fruits from the selected accessions have been oven-dried and ground in Peru and analyzed in Germany. Results are reported for each accession by total capsaicinoids and capsaicinoid pattern, total polyphenol content, antioxidant capacity, specific flavonoids (quercetin, kaempferol, luteolin, apigenin), fat content, vitamin C, surface color, and extractable color. A wide variability in phytochemical composition and concentration levels was found.
Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)
(Springer Nature, 2015-07-29) Meckelmann, Sven W.; Jansen, Christian; Riegel, Dieter W.; Van Zonneveld, Maarten J.; Ríos Lobo, Llermé; Peña Pineda, Karla Mónica; Mueller Seitz, Erika; Petz, Michael
Peru is considered a hotspot with maybe the highest diversity of domesticated chili peppers. Capsicum pubescens is the least explored domesticated chili pepper, especially with regard to its chemical composition. Thirty-two different C. pubescens (Rocoto) accessions, out of the national Peruvian Capsicum germplasm collection at the Instituto Nacional de Innovación Agraria, were selected for investigating the phytochemical content and its variability. After drying and milling, the fruits were analyzed for the three major capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin), flavonoid aglycons (quercetin, kaempferol, luteolin, apigenin), total polyphenol content, antioxidant capacity, tocopherol (α-, β- and γ-) content, fat content, ascorbic acid content, surface color and extractable color. The concentrations for selected traits ranged as follows: total capsaicinoids from 55 to 410 mg/100 g (corresponding to ca. 8400–60,000 SHU), total polyphenols from 1.8 to 2.5 g gallic acid equivalents/100 g, antioxidant capacity from 2.4 to 4.6 mmol Trolox/100 g and tocopherols from 6.8 to 18.4 mg/100 g. Only very few of the accessions contained detectable amounts of the major chili flavonoid quercetin. The results indicate that C. pubescens is generally less diverse and exhibits a lower content of almost all analyzed traits when compared to 147 Peruvian chili pepper accessions belonging to the other four domesticated species.