Avila, T.

Bejarano, C.

Meckelmann, S.

Petz, M.

Riegel, D.

Zonneveld, M. van

Ávila, T.

CGSpace (CGIAR)

      Meckelmann S.1, Riegel D.1, Avila T.2, Bejarano C.3, van Zonneveld M.4, Petz M.1  1University of Wuppertal, Department of Food Chemistry, Germany, 2CIFP, Bolivia, 3Fundación PROINPA, Bolivia, 4Bioversity International, Cali/Columbia  Future The intention is to replant those 40 varieties being identified as promising material and to analyze the contents of bioactive and valuable compounds for getting a year-to-year comparison (2011 and 2012). The planting in different locations and climatic zones in Bolivia shall show how these parameters will affect the biochemical composition. Bioactive and valuable compounds in 114 native Bolivian chili accessions                          21st Int.                     Pepper                Conference     2012 Naples/Florida Analytical parameters and results Literature 1. Perry L et al. (2007), Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas, Science 315:986-988 2. Wahyuni Y et al. (2011), Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding, Phytochemistry 72:1358-1370 3. Schulte E (2001), Mikromethode zur schnellen gravimetrischen Bestimmung des Fettgehaltes von Lebensmitteln nach Säureaufschluss, Deutsche Lebensmittel Rundschau, 97:85-89 Acknowledgement The work was carried out within the international and interdisciplinary research project "Rescue and Promotion of Native Chilies in their Centre of Origin", coordinated by Bioversity International and funded by the Federal Ministry for Economic Cooperation and Development / GIZ (2010-2013). We thank E. Mueller-Seitz for helpful discussions and E. Serrano (ITA, Bolivia) for final oven drying and milling of the samples. 010020030040050060070080090010001100Capsaicinoids [mg/100g DM] Capsaicinoid content (pungency) 0,05,010,015,020,025,030,035,040,045,050,0Flavonoids [mg/100g DM] Flavonoid content 114 analyzed chili varieties sorted by ascending capsaicinoid and related flavonoid content Discussion of results The analytical results of 114 different native, dried and milled Bolivian chili varieties provides a broad picture of the biological diversity of this genus. The sample pool includes the domesticated species Capsicum annuum, C. chinense, C. frutescens,        C. baccatum, C. pubescens, as well as several wild species, which were taxonomically classified as       C. chacoense, and C. eximium.  The table and diagrams show the wide variability of the individual parameters of the investigated chilies and illustrate the great potential of underutilized crop diversity. We identified varieties having exceptionally high levels of bioactive compounds. In addition to varieties with high polyphenol and flavonoid contents, two species with high vitamin C levels (216 and     437 mg/100g) were also found. Taking into account that during the drying process most of the vitamin C is degraded, these are unique varieties. Even the discovery of a chili variety with a fat content of       32.8 g/100g is remarkable and suitable for commercial extraction of chili seed oil.  From the collected data, a total of 40 varieties with outstanding attributes were identified (promising material). Capsaicinoids (mg/100g) Extractable color  (ASTA-20.1 value) Fat (g/100g) Polyphenols (g/100g) TEAC (mmol/100g) Flavonoids (mg/100g) Vitamin C (mg/100g) Method HPLC-FLD Photometrically after extraction with acetone Micro-method according to Schulte [3] Photometrically according to Folin-Ciocalteu Photometrically, reaction with a stable radical cation Quercetin, luteolin, kaempferol and apigenin after hydrolysis by     HPLC-DAD Determination of dehydro- and ascorbic acid by HILIC-DAD Relevance Pungency, antioxidative, antiinflammatory and anticancer Indicator for carotenoids (Provitamin A) Production of seed oil, indicator for vitamin E Molecular parameter for different antioxidants Parameter for radical scavengers Antioxidative, antiinflammatory and anticancer High levels in chili and paprika; vitamin and antioxidant Mean 138 44 14,7 1,5 4,1 8,3 17 Median 93 38 14,1 1,5 4,1 7,9 5 Range 0-1028 3-127 6,7-32,8 0,9-2,2 2,9-7,0 0,4-46,8 5-437 Chilies more than just pungent! Chilies (Capsicum spp.) are an economically very important commodity with an extraordinary high number of native varieties in Peru and Bolivia. These fruits were used since 6000 years as spice, vegetable and medicine. Besides their characteristic pungency, aroma and flavor, chilies comprise a huge number of different valuable and health promoting compounds. Of major importance are the capsaicinoids, which are responsible for the hot taste of chilies. In addition, the fruits contain high concentrations of the vitamins C and E as well as carotenoids and flavonoids. The health promoting attributes are based on the antioxidative (radical scavenging), anti-inflammatory and anticancer properties of these compounds. Concentration and pattern of these phytonutrients are primarily influenced by the genome and different environmental and processing factors [1,2]. One main aspect of the presented research project is to achieve specific compositional data for the wide number of not yet characterized native chilies from Bolivia with the aim to discover varieties with outstanding attributes. Together with value chain activities and appropriate market strategies, these elite materials shall allow improving the income of small scale Bolivian farmers. 

Bioactive and valuable compounds in 114 native Bolivian chili accessions.

https://cgspace.cgiar.org/bitstream/10568/68649/1/Poster_Naples_2012_114Bolivian_accessions%20%28002%29.pdf

Bioactive and valuable compounds in 114 native Bolivian chili accessions.

Abstract

Similar works

Full text

Available Versions

CGSpace (CGIAR)