四种墨西哥辣椒(Capsicum annuum var. annuum L.)的农业形态特征及生物活性成分

SC Ruiz-Hernández, JC Carrillo-Rodríguez, AM Vera-Guzmán, JL Chávez-Servia, EN Aquino-Bolaños, JE Alba-Jiménez, MA Vásquez Davila
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引用次数: 0

摘要

在墨西哥,当地认可的各种形态的辣椒在区域内分布,有助于农民手中辣椒多样性的就地保护,瓦哈卡州的Huacle辣椒就是一个例子。从农态性状、果实生物活性成分和抗氧化活性等方面分析了Huacle、Guajillo、Ancho和Pasilla辣椒的形态差异。在温室条件下,采用随机区组设计建立形态型,获得生理成熟的果实供实验室分析。除定植后120 d株高(数据)和比重外,其余各型间和型内方差分析均有显著差异(P≤0.01)。30 ~ 120个数据的生长模式不同,但最终高度相似。用大小、重量、形状、果皮厚度、室数、单株果实数和总重等指标来确定形态型间和形态型内的变异。结果表明,hacle (CH-4、CH-9和CH-15)和Ancho (AN-R)的单株果数和总重最高,单株果数最少。各形态间果实组成差异显著(P≤0.01),抗氧化活性差异不显著(P≤0.01)。此外,在维生素C、类黄酮含量和抗氧化活性方面也存在显著差异。在水果成分中,甜椒和瓜吉洛椒的维生素C含量较高(4.5 mg乙酸g-1)。胡椒粉的总多酚含量也很高(31.5 mg GAE g-1)。辣椒类胡萝卜素(2.8 mg β -胡萝卜素g-1)和总黄酮(3.3 mg QE g-1)含量较高。所有化合物的评价值均较低。结果表明,各形态的果实性状(重量、长度、宽度、果皮厚度、室数和果实长宽比)均存在差异。在水果成分方面,变化主要体现在维生素C、类胡萝卜素、类黄酮和多酚中,但在抗氧化活性方面没有变化。关键词:形态型,Huacle pepper, Ancho pepper, Guajillo peppers,果实成分,酚类化合物,维生素C,抗氧化活性
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Agromorphological traits and bioactive compounds of four Mexican chili peppers (Capsicum annuum var. annuum L.)
In Mexico, diverse morphotypes of chili pepper with local recognition are distributed regionally contributing to the in-situ conservation of Capsicum diversity in the hands of farmers, as is the case of Huacle pepper in Oaxaca. The objective of this study was to evaluate the variation among morphotypes of Huacle, Guajillo, Ancho and Pasilla chili peppers, based on agromorphological traits, bioactive compounds and antioxidant activity in fruits. The morphotypes were established in greenhouse conditions under a random block design, obtaining fruit at physiological maturity for laboratory analysis. Significant differences (P ≤ 0.01) were determined in the analysis of variance among and within morphotypes for all the agromorphological characters evaluated, except in plant height at 120 days after transplantating (dat) and specific weight. Different growth patterns were evaluated from 30 to 120 dat, but the final height was similar. Size, weight, shape, pericarp thickness, locules, number and total weight of fruits per plant were used to determine the variation among and within morphotypes. Morphotypes of Huacle (CH-4, CH-9 and CH-15) and Ancho (AN-R) presented the highest values of fruits, total weight and a low number of fruits per plant. Among morphotypes, significant differences (P ≤ 0.01) were observed for fruit composition, but not for antioxidant activity. Also, significant differences were seen in vitamin C, flavonoids content, and antioxidant activity. In fruit composition, Huacle and Guajillo peppers presented a higher vitamin C content (4.5 mg acetic acid g-1). Huacle pepper was also high in total polyphenols (31.5 mg GAE g-1). Ancho pepper showed a higher content of carotenoids (2.8 mg β -carotene g-1) and total flavonoids (3.3 mg QE g-1). Pasilla pepper showed low values in all the evaluated compounds. In conclusion, all morphotypes showed variation in fruit characters (weight, length, width, pericarp thickness, number of locules and fruit length/width ratio). In fruit composition, the variation was in vitamin C, carotenoids, flavonoids and polyphenols, but not in antioxidant activity. Key words: Morphotypes, Huacle pepper, Ancho pepper, Guajillo peppers, fruit composition, phenolic compounds, vitamin C, antioxidant activity
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来源期刊
African Journal of Food, Agriculture, Nutrition and Development
African Journal of Food, Agriculture, Nutrition and Development Agricultural and Biological Sciences-Agricultural and Biological Sciences (miscellaneous)
CiteScore
0.90
自引率
0.00%
发文量
124
审稿时长
24 weeks
期刊介绍: The African Journal of Food, Agriculture, Nutrition and Development (AJFAND) is a highly cited and prestigious quarterly peer reviewed journal with a global reputation, published in Kenya by the Africa Scholarly Science Communications Trust (ASSCAT). Our internationally recognized publishing programme covers a wide range of scientific and development disciplines, including agriculture, food, nutrition, environmental management and sustainable development related information.
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