Optimization of growth regulators in organogenesis of Bletia purpurea (Lam.) using response surface design and genetic evaluation

This paper reports the optimal concentrations of indol acetic acid (IAA) and benzylaminopurine to stimulate morphogenetic induction Bletia purpurea (Lam.) and the application of random amplification of polymorphic deoxyribonucleic acid (DNA) (RAPD) for genetic evaluation of micropropagated plantlets. Organogenesis was induced from B. purpurea (Lam.) explant pseudobulbs in Murashige and Skoog (MS) medium at full ionic strength and supplemented with 20 g/l sucrose, 2 g/l activated carbon and 2.2 g/l Gel Rite. Optimum growth regulator concentrations were determined by response surface design, according to Box-Benhken. At 15 days after morphogenic induction was observed, direct shoots formation on the explant was attained, and optimum concentrations for the greatest number of shoots was 1.8 mg/l Indol acetic acid and no benzylaminopurine. Comparison of RAPD genetic profiles for mother plantlets and regenerated daughter plantlets showed no changes in the genome based on the oligonucleotides used. The conditions applied in this protocol produces plantlets which maintain the genetic traits of the first generation.Keywords: Genetic evaluation, polymerase chain reaction (PCR), random amplification of polymorphic DNA (RAPD) analysis, Bletia purpurea, pseudobulbs, direct organogenesis, response surface design, in vitr

Phytochemical Characterization of By-Products of Habanero Pepper Grown in Two Different Types of Soils from Yucatán, Mexico

By-products of edible plants may contain potentially useful phytochemicals. Herein, we valorized the by-products of Capsicum chinense by phytochemical characterization of its leaves, peduncles and stems. Plants of habanero pepper were grown in a greenhouse, in polyethylene bags with two soils that were named according to the Maya classification as: K’ankab lu’um (red soil) and Box lu’um (black soil). Habanero pepper by-products were dried using an oven, the extracts were obtained by Ultrasound Assisted Extraction, and phytochemical quantification in all the extracts was conducted by Ultra Performance Liquid Chromatography coupled to Diode Array Detector (UPLC-DAD). Differences in the phytochemical content were observed according to the by-product and soil used. Catechin and rutin showed the highest concentrations in the peduncles of plants grown in both soils. The leaves of plants grown in black soil were rich in myricetin, β-carotene, and vitamin E, and the stems showed the highest protocatechuic acid content. While the leaves of plants grown in red soil were rich in myricetin and vitamin C, the stems showed the highest chlorogenic acid content. This novel information regarding the phytochemical composition of the by-products of C. chinense may be relevant in supporting their potential application in food and pharmaceutical industries

Influence of Soil Composition on the Profile and Content of Polyphenols in Habanero Peppers (Capsicum chinense Jacq.)

Capsicum chinense Jacq. obtained the designation of origin in 2010 due to the unique organoleptic properties given by the characteristics of soils in the Peninsula of Yucatán. So, the aim of this work was to investigate the effect of soil composition on the profile and concentration of polyphenols, antioxidant activity, and its relationship with the degree of maturity in habanero pepper (Capsicum chinense Jacq.). Pepper plants were grown in three soils named according to the Maya classification as: K’ankab lu’um (red soil); Box lu’um (black soil); and Chich lu’um (brown soil). The crops were cultivated in four different dates. The peppers were analyzed for antioxidant activity, profile and content of polyphenols. The results indicated that peppers grown in black soil had the highest concentration of total polyphenols (122.78 ± 12.60 mg of gallic acid 100 g−1), catechin (61.64 ± 7.55 mg 100 g−1) and antioxidant activity by DPPH (86.51 ± 0.82%). Physicochemical characterization indicated that black soil has the highest concentration of organic matter (10.93 ± 0.23%), nitrogen (52.01 ± 7.05 mg kg−1), manganese (5.24 ± 0.45 mg kg−1) and electric conductivity (2.32 ± 0.16 d Sm−1) compared to the other soils evaluated. These results demonstrate that the physicochemical composition of soils could be related to the biosynthesis of polyphenols in the habanero pepper

Determination of Peak Purity in HPLC by Coupling Coulometric Array Detection and Two-Dimensional Correlation Analysis

This work aims to evaluate the purity of chromatographic peaks by a two-dimensional correlation (2D-corr) analysis. Such an analysis leads to two contour plots: synchronous and asynchronous. The synchronous contour plot provides information on the number of peaks present in the chromatogram. The asynchronous contour plot reveals the presence of overlapping species on each peak. The utility of 2D-corr analysis was demonstrated by the chromatographic analysis of Capsicum chili extracts obtained by HPLC coupled with a coulometric array of sixteen detectors. Thanks to 16 electrochemical sensors, each poised at increasing potentials, the resulting 2D-corr analysis revealed the presence of at least three species on the peak located at a retention time of 0.93 min. Mass spectrometry (MS) analysis was used to analyze the coeluting species, which were identified as: quinic acid (3.593 min), ascorbic acid (3.943 min), and phenylalanine (4.229 min). Overall, this work supports the use of 2D-corr analysis to reveal the presence of overlapping compounds and, thus, verify the signal purity of chromatographic peaks

Evaluation of the Capsaicinoid Extraction Conditions from Mexican <i>Capsicum chinense</i> Var. Mayapan with Supercritical Fluid Extraction (SFE)

Capsaicin (Cp) is a secondary metabolite produced by the Capsicum plant family. This molecule exhibits various biological properties such as antioxidant capacities, anti-obesogenic effects, and antidiabetic properties, among others. However, conventional extraction methods for Cp present several disadvantages including toxicity, extraction time, and low purity. Therefore, the utilization of supercritical fluid extraction techniques represents a viable option for obtaining highly pure and low-toxicity oleoresins (capsaicin-rich extracts). This approach involves the use of CO2 in the supercritical state and finds applicability in the pharmaceutical, food, and cosmetic industries. The Capsicum chinense variety from the Yucatán Peninsula is a crop with significant economic impact in the region, due to having the highest concentrations of Cp in Mexico. This significant characteristic is attributed to its adaptation to the unique conditions (climate, soil, solar radiation, humidity) of the southeastern region of Mexico. The objective of this study was to evaluate the effect of temperature (45 °C, 60 °C), pressure (1450 psi, 2900 psi), and extraction time (60 min, 120 min) on the supercritical fluid extraction of Cp and dihydrocapsaicin (DhCp) from Capsicum chinense Jacq. The results obtained demonstrated that the extraction conditions of 45 °C, 1450 psi, and 60 min yielded the highest concentration of Cp (37.09 ± 0.84 mg/g extract) and DhCp (10.17 ± 0.18 mg/g extract), while the highest antioxidant capacity (91.48 ± 0.24% inhibition) was obtained with 60 °C, 2900 psi, and 60 min. The findings of this study indicate that the lower the pressure and extraction time, the higher the concentrations of Cp and DhCp compared to previous reports. This represents an opportunity for cost reduction in production lines and improved utilization of Capsicum chinense in the agrifood industry through additional optimization processes

Evaluation of the Soil Type Effect on the Volatile Compounds in the Habanero Pepper (<i>Capsicum chinense</i> Jacq.)

The aim of this research was to evaluate the effect of soil on the concentration of the main volatile compounds in the Habanero pepper (Capsicum chinense Jacq.). Plants were cultivated in three soils named, corresponding to the Maya classification, as Chich lu’um (brown soil), Box lu’um (black soil), and K’ankab lu’um (red soil). The volatile compounds of the peppers were extracted by steam distillation, analyzed by gas chromatography, and reported on a fresh weight (FW) basis. The results indicated that the soil presented a significative effect on the concentration of the volatile compounds evaluated (1-hexanol, hexyl-3-methyl butanoate, 3,3-dimethyl-1-hexanol, cis-3-hexenyl hexanoate). The peppers cultivated in black soil exhibited the highest concentration of 1-hexanol (360.14 ± 8.57 µg g−1 FW), 3,3-dimethyl-1-hexanol (1020.61 ± 51.27 µg g−1 FW), and cis-3-hexenyl hexanoate (49.49 ± 1.55 µg g−1 FW). In contrast, the highest concentration of hexyl-3-methyl butanoate (499.93 ± 5.78 µg g−1 FW) was quantified in peppers grown in brown soil. This knowledge helps us to understand the role of the soil in the aroma of the Habanero pepper and could be used by farmers in the region (Yucatan Peninsula) to select the soil according to the desired aroma characteristics

Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds

Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (Capsicum chinense) from Yucatan, Mexico, is characterized by its unique sensory properties such as aroma and pungency and has an annual production of more than 5000 t in the Yucatan Peninsula. Thus, the purpose of this study was to compare L. plantarum from different isolation sources during habanero pepper fermentation. A 23 factorial design was made for the evaluation of the effect of two cultures a commercial (COM) and a wild (WIL) strain, in a habanero pepper puree medium (HPP); ripe and unripe peppers and different proportions of habanero pepper puree (40:60 or 60:40, HPP:water, w/w) were used to obtain the kinetic parameters of growth, lactic acid production, and volatile composition. The highest growth and lactic acid production were achieved in the 60:40 HPP:water, while WIL presented the major production of lactic acid. Characteristic volatiles in WIL fermentation were 2,3- butanedione, whereas in COM fermentation, they were limonene, cis-3-hexenyl hexanoate, and 1-hexanol. The association between COM and 1-hexanol was confirmed with principal component analysis (PCA)

Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L.&nbsp;plantarum

Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the aim of this research was to compare the volatile composition as well as different sensory parameters such as preference and emotions related to the lactic acid fermentation of Habanero pepper by two strains (wild and commercial) of Lactiplantibacillus plantarum. A multiple factor ANOVA was used to compare the volatile composition with different fermentation times and strains. The results demonstrated that the interaction between the strain and fermentation time had significant effects on the volatile compound production that includes 1-hexanol, cis-3-hexenyl hexanoate, linalool, and 3,3 dimethyl-1-hexanol while only time influenced the production of trans-2-hexen-1-al. The wild strain (WIL) at 48 h of fermentation produced the highest concentration of 3,3 dimethyl-1-hexanol and trans-2-hexen-1-al. On the other hand, the commercial strain (COM) presented the highest concentration of 1-hexanol and cis-3-hexenyl hexanoate with a 72 h fermentation. The most preferred sample was that fermented by WIL for 48 h for the attribute of odor, while for taste, the most preferred sample was that fermented for 72 h with COM