Agronomic traits and pungency of chilli pepper

Nine accessions of the Active Capsicum chinense Germplasm Bank of Instituto Agronômico were characterized and evaluated in climate and soil conditions of Campinas, São Paulo state, Brazil. The experiment was carried out from January to October 2010. The experimental design was randomized blocks, with nine treatments, five replications and eight plants per plot. Evaluated traits were plant height, plant growth habit, first flower anthesis, fruit yield, fresh fruit weight, fruit height and width, capsaicin content, ripe fruit color, fruit shape and fruit surface. For fruit and plant characterization were considered the four central plants of each plot; for capsaicin content evaluation were used three samples of five fruits of each accession. Capsaicin content was measured by ultra-high pressure liquid chromatography. Plant height ranged from 1.13 to 0.85 m. The most accessions presented compact growth habit of plants. Accessions IAC 1644, IAC 1645 and IAC 1643 were the earliest for anthesis of first flower. IAC 1646 showed high fruit yield, fruit width and fresh weight, and IAC 1641 showed the longest fruits. IAC 1552 ('Murupi') stood out with highest capsaicin content, outperforming IAC 1646 ('Scotch Bonnet') and IAC 1644 ('Fidalga'), habanero types. Fruits presented yellow, orange, salmon and red colors. The fruits presented the elongated, round, triangular, campanulated and blocked shape. The fruit surface was characterized as smooth, semi-rough and rough. In the climate and soil conditions where the research was developed and, regarding the accessions evaluated, there was high variability in chili peppers for agronomic traits and capsaicin content. IAC 1552 stood out with highest capsaicin content, first result for a Brazilian chilli pepper.Nove acessos de Capsicum chinense do Banco Ativo de Germoplasma de pimentas do Instituto Agronômico (IAC) foram caracterizados e avaliados nas condições edafoclimáticas de Campinas (SP). O experimento foi realizado de janeiro a outubro de 2010, em blocos casualizados, com nove tratamentos, cinco repetições e oito plantas por parcela. Foram avaliados altura da planta, hábito de crescimento da planta, antese da primeira flor, produtividade, massa fresca do fruto, comprimento do fruto, largura do fruto, conteúdo de capsaicina do fruto fresco, cor do fruto maduro, formato do fruto e superfície do fruto. Para a caracterização da planta e do fruto consideraram-se as quatro plantas centrais de cada parcela; para a extração da capsaicina, utilizaram-se três amostras de cinco frutos de cada acesso. A quantificação de capsaicina foi feita por meio de cromatografia líquida de ultra pressão. A altura das plantas variou de 1,13 a 0,85 m. Constatou-se hábito de crescimento compacto das plantas para a maioria dos acessos. Os acessos mais precoces para antese da primeira flor foram IAC 1644, IAC 1645 e IAC 1643, respectivamente. O acesso IAC 1646 apresentou alta produtividade e maiores largura e massa fresca do fruto e IAC 1641 apresentou os frutos mais longos. IAC 1552 ('Murupi') destacou-se com o maior conteúdo de capsaicina, superando IAC 1646 ('Scotch Bonnet') e IAC 1644 ('Fidalga'), do tipo habanero. Observaram-se as cores amarela, laranja, salmão e vermelha para os frutos. Quanto ao formato do fruto, os acessos classificaram-se em alongados, redondos, triangulares campanulados e bloco. Quanto à superfície, caracterizaram-se os frutos como lisos, semi-rugosos e rugosos. Concluiu-se que, nas condições edafoclimáticas em que a pesquisa foi desenvolvida e considerando os acessos avaliados, existe alta variabilidade em pimenta de cheiro para características agronômicas e conteúdo de capsaicina. IAC 1552 destacou-se com o maior conteúdo de capsaicina, resultado inédito para uma pimenta de cheiro brasileira.46647

Exploring the selectivity of supercritical CO2 to obtain nonpolar fractions of passion fruit bagasse extracts

The contents of tocols, unsaturated fatty acids and carotenoids make the passion fruit bagasse an interesting source for extraction. In this study the selectivity of supercritical carbon dioxide (SC–CO2) as solvent was explored to obtain extract fractions concentrated in such compounds from passion fruit bagasse. The study was divided into two stages. The first stage identified the conditions of temperature and pressure that achieved extracts with different chemical compositions. In the second stage, such conditions were applied in a sequential supercritical fluid extraction (SFE) process composed by three steps (60 °C and 17 MPa; 50 °C and 17 MPa; e 60 °C and 26 MPa). Only the first step recovered tocols, the second step extracted fatty acids without tocols and low carotenoid content, and the third step concentrated carotenoids. The sequential SFE process achieved extracts 1.5 and 5.8 times more concentrated in tocols and carotenoids, respectively, than the single-stage condition that achieved bigger global yield (40 °C, 35 MPa)110110COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP2952/20112014/00372-8; 2013/02203-

Use of multivariate statistical techniques to optimize the separation of 17 capsinoids by ultra performance liquid chromatography using different columns

In this work a multivariate statistical tool (Derringer and Suich optimization) was proposed for the separation of seventeen capsinoids (natural and synthetic) using the UHPLC-DAD chromatography. Capsinoids were analyzed at 280 nm. The variables optimized were the mobile phase (water (0.1% acetic acid as solvent A) and acetonitrile (0.1% as solvent B)), gradient time and flow rate. Two columns with different length (50 and 100 mm) were used for the chromatographic separation. The two columns used properly separated the seventeen capsinoids, however the 100 mm column length showed a better chromatographic separation with a shorter run time and smaller peak widths. These results provided better values of limit of detection and quantification for the 100 mm column length. The better conditions of separation with the 100 mm column length were established with: initial mobile phase with 41.8% of solvent B; 3.96 min of linear gradient time to reach 100% of solvent B; flow rate of 0.679 mL min−1. A validation of the method has been done with excellent values of repeatability (RSD<1.92) and intermediate precision (RSD<3.92). The developed method has been applied to real samples. Capsiate has been identified and quantified in some varieties of peppers134256263FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP2010/19863-0; 2011/15431-1; 2012/22053-

Brazilian capsicum peppers: capsaicinoids content and antioxidant activity

Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. RESULTS Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var. pendulum, in two different harvest years and at two ripening stages. The bioactive compound content was dependent on harvest year, and changes in the concentration profiles were found for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g−1 fresh pepper), and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g−1 fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound content (2.46 mg g−1 fresh pepper). The total phenolic compound content was directly related to antioxidant activity. CONCLUSION Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits98121722

Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers’ health and for the agricultural business