Chili peppers (Capsicum spp.): the spice not only for cuisine purposes: an update on current knowledge

Chili pepper (Capsicum spp.) is an important horticultural crop worldwide. Chili pepper fruits from different Capsicum species have been highly consumed in Mexico since pre-Columbian times. Some Capsicum species synthesize and accumulate anthocyanins in different tissues and organs. Although the anthocyanin biosynthetic pathway has been established for different plant species, very few studies on anthocyanin chemistry, biochemistry and molecular biology of these pigments produced by chili peppers have been reported. In this review we describe the information on the type of anthocyanins synthesized and accumulated in chili pepper, and also on the molecular biology of the biosynthetic pathway. Additionally, we discuss the applications of current knowledge for the genetic manipulation, through genetic engineering, of this trait, and also the future anthocyanin-related research areas in Capsicum.

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Transcriptional Regulation of Ripening in Chili Pepper Fruits (Capsicum spp.)

International Journal of Molecular Sciences ◽

10.3390/ijms222212151 ◽

2021 ◽

Vol 22 (22) ◽

pp. 12151

Author(s):

Maria Guadalupe Villa-Rivera ◽

Neftalí Ochoa-Alejo

Keyword(s):

Transcription Factors ◽

Nutritional Value ◽

Current Knowledge ◽

Chili Pepper ◽

Transcriptional Level ◽

Horticultural Crop ◽

Ripening Process ◽

Capsicum Spp ◽

Chili Peppers ◽

Visual Changes

Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, flavor, aroma, and texture. Fruit ripening involves a sequence of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. In this review, we integrate current knowledge about the transcription factors involved in the regulation of different stages of the chili pepper ripening process.

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Solid-Phase Extraction and Gas Chromatography with Mass Spectrometric Determination of Capsaicin and Some of Its Analogues from Chili Peppers (Capsicum spp.)

Journal of AOAC International ◽

10.1093/jaoac/82.6.1399 ◽

1999 ◽

Vol 82 (6) ◽

pp. 1399-1405 ◽

Cited By ~ 7

Author(s):

Philemon Manirakiza ◽

Adrian Covaci ◽

Paul Schepens

Keyword(s):

Gas Chromatography ◽

Quantitative Determination ◽

Solid Phase ◽

Accurate Method ◽

Mass Spectrometric ◽

Phase Extraction ◽

Capsicum Spp ◽

The Mean ◽

Chili Peppers

Abstract A rapid and accurate method has been developed for the quantitative determination of capsaicin and its most important analogues, dihydrocapsaicin and nordihydrocapsaicin in chili peppers. These components were extracted with methylene chlo ride and separated from interfering substances with activated charcoal. Further cleanup on Florisil cartridges and elution with ethyl acetate were performed before gas chromatographic with mass spectrometric quantitation. The concentrations found were 440 ± 64 μg/g capsaicin, 81 ± 10 μg/g dihydrocapsaicin, and 11 ± 2 μg/g nordihydrocapsaicin. The mean recovery values for triplicate analysis were between 85-94%.

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Generation of BSA-capsaicin Nanoparticles and Their Hormesis Effect on the Rhodotorula mucilaginosa Yeast

Molecules ◽

10.3390/molecules24152800 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2800 ◽

Cited By ~ 1

Author(s):

Alejandro Sánchez-Arreguin ◽

Ramón Carriles ◽

Neftalí Ochoa-Alejo ◽

Mercedes G. López ◽

Lino Sánchez-Segura

Keyword(s):

Inhibitory Effect ◽

Rhodotorula Mucilaginosa ◽

Synthesis Of Nanoparticles ◽

Dose Concentration ◽

Capsicum Spp ◽

Pathogen Control ◽

Uptake Process ◽

Hormesis Effect ◽

High Concentrations ◽

Chili Peppers

Capsaicin is a chemical compound found in pungent chili peppers (Capsicum spp.). In biotechnology, capsaicin has been proposed as a pathogen control; however, its low solubility in water and high instability limits its uses. The aim of this work was to study the effect of high concentrations of capsaicin on the synthesis of nanoparticles and to evaluate their inhibitory effect on the growth of Rhodotorula mucilaginosa yeast. Bovine serum albumin (BSA)-capsaicin nanoparticles were formulated at 0, 16.2, 32.5, 48.7 and 65.0 µg of capsaicin per mg of BSA. Nanoparticle properties were evaluated and they were added to cultures of R. mucilaginosa to quantify their effect on cell viability. We found that increased capsaicin levels caused several changes to the physicochemical parameters, probably due to changes in the hydrophobicity sites of the albumin during the nanostructuration. The administration of nanoparticles to cultures of R. mucilaginosa produced a maximal viability with nanoparticles at 16.2 µg/mg; on the contrary, nanoparticles at 65.0 µg/mg caused maximal cell death. R. mucilaginosa cells displayed a hormesis effect in response to the nanoparticle dose concentration. The nanoparticles showed different responses during the uptake process, probably as a consequence of the nanostructural properties of capsaicin in the BSA molecules.

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Evaluation of Capsaicinoids Extracts as Bioactive Substance for Antimicrobial Films

Jurnal Teknologi ◽

10.11113/jt.v64.2047 ◽

2013 ◽

Vol 64 (2) ◽

Cited By ~ 1

Author(s):

Tan Wee Leng ◽

Ida Idayu Muhamad ◽

Dayang Norulfairuz Abang Zaidel ◽

Nozieana Khairuddin

Keyword(s):

Antimicrobial Properties ◽

Food Preservation ◽

Active Components ◽

E Coli ◽

Agar Diffusion Test ◽

Antimicrobial Film ◽

Capsicum Spp ◽

Bioactive Substance ◽

Antioxidant Agent ◽

Chili Peppers

Capsaicinoid, a naturally occurring alkaloid group and active components which can be found in chili peppers variety (Capsicum spp.), contributes to the pungency, taste, and aroma of chili peppers. Apart from their culinary and medicinal properties, capsaicinoid functions as antioxidant agent in food preservation. In the current research, the evaluation of bio-active substance of capsaicinoid was carried out to determine its potential in development of antimicrobial film for packaging. A mixture of acetone: petroleum ether (1:1) had been used in extracting the capsaicinoids and carotenoids (natural red pigment).The four types of chili pepper studied were Green Malagueta Salvador, Red Malagueta Salvador, red Thai Capsicum Frutescens and red Cayenne. The optimum capsaicinoids extraction time and amount of carotenoids (color intensity) for each variety of chili peppers were studied. Lastly, antimicrobial properties of AM films were determined as they inhibited both gram-positive (Streptococcus and B. subtilis) and gram-negative (E. coli) bacteria successfully through agar diffusion test and liquid culture test.

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Harvest season and seed physiological potential of ‘dedo-de-moça BRS Mari’ hot peppers

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n6p3897 ◽

2017 ◽

Vol 38 (6) ◽

pp. 3897

Author(s):

Gisely Paula Gomes ◽

Clério Valentin Damasceno Junior ◽

Denis Santiago da Costa ◽

Robison Alesandro de Queiroz ◽

Viviane Yumi Baba ◽

...

Keyword(s):

Dry Matter ◽

Germination Rate ◽

Accelerated Aging ◽

Seed Vigor ◽

Hot Pepper ◽

Accelerated Aging Test ◽

Hot Peppers ◽

Capsicum Spp ◽

Production Success ◽

Chili Peppers

The cultivation of chili peppers (Capsicum spp.) plays a key role in the fresh vegetable, condiment, and preserve markets. The determination of the harvest season suitable for seed production is crucial to obtain high-quality seeds and ensure production success. Therefore, this study aimed to determine the harvest season of ‘dedo-de-moça BRS Mari’ hot peppers that provides the maximum seed physiological potential. The flowers in anthesis were labeled daily and the fruits were harvested 25, 40, 55, 70, 85, and 100 days after anthesis (DAA) and classified as green, yellowish green, orange, red, extreme red, and intense red, respectively. The seed physiological potential was determined by using the water content, dry matter, germination, first germination count, germination rate index, and accelerated aging tests. The seed dry matter increased steadily until 55 DAA (3.95 mg per seed), then increased slightly to 70 DAA (4.05 mg per seed), and stabilized from 85 to 100 DAA. The harvested seeds began to germinate at 55 DAA with approximately 40% germination, which peaked at 70 DAA with 87% germination; this value was maintained until 100 DAA. The highest values of the germination rate index were found at 70, 85, and 100 DAA. An increase in seed vigor was observed, based on the accelerated aging test, which peaked at 85 DAA and subsequently decreased. The peppers were harvested between 70 and 85 DAA and red to extreme red were found to be the most recommended colors to obtain ‘dedo-de-moça BRS Mari’ hot pepper seeds with high physiological potential.

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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

European Food Research and Technology ◽

10.1007/s00217-014-2325-6 ◽

2014 ◽

Vol 240 (2) ◽

pp. 273-283 ◽

Cited By ~ 28

Author(s):

Sven W. Meckelmann ◽

Dieter W. Riegel ◽

Maarten van Zonneveld ◽

Llermé Ríos ◽

Karla Peña ◽

...

Keyword(s):

Antioxidant Capacity ◽

Capsicum Spp ◽

Chili Peppers

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Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)

International Journal of Molecular Sciences ◽

10.3390/ijms140919025 ◽

2013 ◽

Vol 14 (9) ◽

pp. 19025-19053 ◽

Cited By ~ 62

Author(s):

María Gómez-García ◽

Neftalí Ochoa-Alejo

Keyword(s):

Molecular Biology ◽

Carotenoid Biosynthesis ◽

Capsicum Spp ◽

Chili Peppers

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Growth of four types of Capsicum spp. in substrates under a protected environment

Revista de la Facultad de Agronomía, Universidad del Zulia ◽

10.47280/revfacagron(luz).v38.n4.09 ◽

2021 ◽

Vol 38 (4) ◽

pp. 902-912

Author(s):

Francisco Ruiz-Espinoza ◽

Juan Rodríguez-Ortiz ◽

Félix Beltrán-Morales ◽

Fernando Carballo-Méndez

Keyword(s):

Plant Growth ◽

Capsicum Annuum ◽

Environmental Conditions ◽

Soil Conditions ◽

Capsicum Annuum L ◽

Randomized Design ◽

Capsicum Spp ◽

Completely Randomized Design ◽

Chili Peppers

Plant growth depends on environmental conditions, management conditions and soil conditions, which is why in this research we evaluated the growth of chili peppers in a sand-based substrate, under a protected environment. The treatments evaluated were: 1) soil (control), 2) sand, 3) sand-perlite (4:1) and 4) sand-perlite (1.5:1), which were established under a completely randomized design with six replications. The species used were Capsicum annuum L. Hungarian, serrano and jalapeño types, and Capsicum pubescens Ruiz & Pav. apple type. The sand-perlite mixtures benefited the growth of the chili peppers, with respect to soil and sand. Therefore, sand-perlite mixtures should be considered as an alternative to produce chili peppers in containers.

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