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dc.contributor.authorMeckelmann, Sven W.-
dc.contributor.authorJansen, Christian-
dc.contributor.authorRiegel, Dieter W.-
dc.contributor.authorVan Zonneveld, Maarten-
dc.contributor.authorRíos, Llermé-
dc.contributor.authorPeña, Karla-
dc.contributor.authorMueller Seitz, Erika-
dc.contributor.authorPetz, Michael-
dc.coverage.spatialPerúes_PE
dc.date.accessioned2020-10-20T05:24:11Z-
dc.date.available2020-10-20T05:24:11Z-
dc.date.issued2015-07-29-
dc.identifier.citationMeckelmann, S.W., Jansen, C., Riegel, D.W. et al. Phytochemicals in native Peruvian Capsicum pubescens (Rocoto). European Food Research and Technology 241, 817–825 (2015). https://doi.org/10.1007/s00217-015-2506-yes_PE
dc.identifier.urihttp://repositorio.inia.gob.pe/handle/20.500.12955/1149-
dc.description9 Páginases_PE
dc.description.abstractPeru 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.es_PE
dc.formatotheres_PE
dc.language.isoenges_PE
dc.publisherSpringer Naturees_PE
dc.relation.ispartofEuropean Food Research and Technology 241, 817–825 (2015).es_PE
dc.rightsinfo:eu-repo/semantics/closedAccesses_PE
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/es_PE
dc.sourceInstituto Nacional de Innovación Agrariaes_PE
dc.source.uriRepositorio Institucional - INIAes_PE
dc.subjectChili pepperes_PE
dc.subjectCapsicumes_PE
dc.subjectC.pubescenses_PE
dc.subjectRocotoes_PE
dc.subjectCapsaicines_PE
dc.subjectQuercetines_PE
dc.subjectPolyphenolses_PE
dc.subjectTocopherolses_PE
dc.titlePhytochemicals in native Peruvian Capsicum pubescens (Rocoto)es_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.subject.ocdeBiotecnología agrícola, Biotecnología alimentariaes_PE
dc.identifier.journalEuropean Food Research and Technologyes_PE
dc.relation.publisherversionhttps://doi.org/10.1007/s00217-015-2506-yes_PE
dc.publisher.countrySuizaes_PE
dc.identifier.doi10.1007/s00217-015-2506-y-
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