000078991 001__ 78991
000078991 005__ 20230914083228.0
000078991 0247_ $$2doi$$a10.3390/agronomy9030141
000078991 0248_ $$2sideral$$a111476
000078991 037__ $$aART-2019-111476
000078991 041__ $$aeng
000078991 100__ $$aOlguín-Rojas, J.A.
000078991 245__ $$aProgression of the total and individual capsaicinoids content in the fruits of three different cultivars of capsicum chinense Jacq.
000078991 260__ $$c2019
000078991 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078991 5203_ $$aThe evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g - 1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g - 1 F.W.) and ‘Bode’ pepper (1.00 mg g - 1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.
000078991 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A11-17R$$9info:eu-repo/grantAgreement/ES/INIA-FEDER/RTA2015-00042-C02-01
000078991 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000078991 590__ $$a2.603$$b2019
000078991 592__ $$a0.7$$b2019
000078991 591__ $$aAGRONOMY$$b18 / 91 = 0.198$$c2019$$dQ1$$eT1
000078991 593__ $$aAgronomy and Crop Science$$c2019$$dQ1
000078991 591__ $$aPLANT SCIENCES$$b65 / 234 = 0.278$$c2019$$dQ2$$eT1
000078991 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000078991 700__ $$aFayos, O.
000078991 700__ $$aVázquez-León, L.A.
000078991 700__ $$aFerreiro-González, M.
000078991 700__ $$adel Carmen Rodríguez-Jimenes, G.
000078991 700__ $$aPalma, M.
000078991 700__ $$0(orcid)0000-0002-6727-5928$$aGarcés-Claver, A.$$uUniversidad de Zaragoza
000078991 700__ $$aBarbero, G.F.
000078991 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal
000078991 773__ $$g9, 3 (2019), 141 [15 pp]$$pAgronomy (Basel)$$tAgronomy (Basel)$$x2073-4395
000078991 8564_ $$s404756$$uhttps://zaguan.unizar.es/record/78991/files/texto_completo.pdf$$yVersión publicada
000078991 8564_ $$s107996$$uhttps://zaguan.unizar.es/record/78991/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000078991 909CO $$ooai:zaguan.unizar.es:78991$$particulos$$pdriver
000078991 951__ $$a2023-09-13-10:43:35
000078991 980__ $$aARTICLE