Analysis of triacylglycerides, carotenoids and capsaicinoids as disposable molecules from Capsicum agroindustry

다국어 초록 (Multilingual Abstract)

Capsicum is currently one of the highest value vegetable crops due its richness in vitamins and antioxidants and is frequentlycommercialized as fresh fruit, dry crushed pepper, paprika oleoresin or pepper paste. The chemical content comprisescarotenoids, fl avonoids, lipid molecules like fatty acids, triacylglycerides and capsaicinoids as its principal chemotaxonomicmarkers. However, triacylglycerides and carotenoids are no frequently taken into analytical spectrometric methods due tononvolatile and extreme low polarity properties. Those molecules are usually extracted and commercialized as oleoresin,and there are gaining attention because it helps to combat nutrient defi ciencies. This study monitors the behavior of thepungency value in two real industrial productive crops of Capsicum frutescens (tabasco) and Capsicum annuum (cayenne)during a complete harvest period. A comparison of chemical carotenoid and triacylglycerides profi le was carried out byUPLC–PDA–ESI–MS between Capsicum frutescens (tabasco), Capsicum chinense (habanero), Capsicum annuum (jalapeño),and Capsicum annuum (serrano) in two diff erent ripening stages. The authors’ main fi nding is a strong correlation betweenplant age and pungency level independent of the size and dehydration state of the fruits. The major carotenoid content wasfounded in red Tabasco variety, and 12 triacylglycerides and 10 esterifi ed carotenoids are reported along the all fruits treated.
Our results present an important and alternative fi nding for agro-industrial chili pepper producers and marketers who need tobetter understand the behavior of the pungency value as the principal quality feature, and to discover added-value chemicalslike TAG and carotenoids in their products.

참고문헌 (Reference)

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