The effect of ripening on the capsaicinoids composition of Jeromin pepper (Capsicum annuum L.) at two different stages of plant maturity

• Published in: Food chemistry 2023-01, Vol.399, p.133979-133979, Article 133979
• Main Authors: Vázquez-Espinosa, Mercedes, González-de-Peredo, Ana V., Espada-Bellido, Estrella, Ferreiro-González, Marta, Barbero, Gerardo F., Palma, Miguel
• Format: Article
• Language: English
• Subjects: Capsaicinoid accumulation pattern; Capsaicinoid content; Capsicum spp; Fruit development; HPLC; Jeromin pepper; Ultrasound-assisted extraction (UAE)
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133979

[Display omitted] •Total capsaicinoids increase with maturation to a maximum where it decreases.•The maximum of capsaicinoids is delayed in the second stage of plant maturity.•Young and adult plant follow a relatively different accumulation pattern.•Capsaicinoids concentration is always higher in the placenta than in the pericarp.•Optimal harvesting time has been achieved, providing added value to PDO paprika. The changes of capsaicinoids in the pericarp and placenta of Jeromin pepper fruits, collected at two different stages of plant's maturity (young and adult), has been studied throughout the ripening process. This variety is used in the production of “Pimentón de La Vera” and recognized under a Protected Designation of Origin, so it is of great importance to determine their optimum harvesting time to get the most of its beneficial health effects. Capsaicinoids reached the maximum concentration on the 30th days post-anthesis (dpa) for the young plant, while in the adult plant it was later, specifically on 40th and 60th dpa for the placenta and pericarp, respectively. From this moment on, a sharp decrease in their content is observed. In addition, higher amounts of total capsaicinoids have been found in the second stage of plant maturity with respect to the first one, both in the placenta and in the pericarp.