Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

摘要: “Naga Jolokia” (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of global scientific community due its high capsaicinoid concentration. The present study evaluated influence fruit ripening on total and individual capsaicinoids, as well capsiate content. aim was determine optimal moment harvest peppers depending their pungent properties. Ultrasound-assisted extraction (UAE) using methanol solvent reverse-phase ultra-high-performance liquid chromatography (UHPLC-photodiode array (PDA)) were employed. Capsaicinoids gradually accumulated in from they started growing until reached maximum concentration (7.99 ± 0.11 mg g−1 fresh weight (FW)) at 33 days postanthesis (dpa). For this reason, based content compounds, it one main attributes variety, time for collection would be day 33. From then on, there sharp decrease (96.35% concentration) peroxidase enzymes. evolution principal capsaicinoids had different behavior with respect literature reports. After investigation, these changes can attributed each genotype. Capsiate value 19 dpa (0.27 0.01 FW). Then, gradual drop activities peroxidases. Given important biological activity capsinoids, information described here allows determining ideal peppers.