Vitamin C and reducing sugars in the world collection of Capsicum baccatum L. genotypes.

Autor: Perla V; Gus R. Douglass Land-Grant Institute and Department of Biology, West Virginia State University, Institute, WV 25112, USA. Electronic address: venuperla@yahoo.com., Nimmakayala P; Gus R. Douglass Land-Grant Institute and Department of Biology, West Virginia State University, Institute, WV 25112, USA. Electronic address: padma@wvstateu.edu., Nadimi M; Gus R. Douglass Land-Grant Institute and Department of Biology, West Virginia State University, Institute, WV 25112, USA. Electronic address: marjan.nadimi51@gmail.com., Alaparthi S; Gus R. Douglass Land-Grant Institute and Department of Biology, West Virginia State University, Institute, WV 25112, USA. Electronic address: salaparthi@wvstateu.edu., Hankins GR; Gus R. Douglass Land-Grant Institute and Department of Biology, West Virginia State University, Institute, WV 25112, USA. Electronic address: ghankins@wvstateu.edu., Ebert AW; AVRDC - The World Vegetable Center, P.O. Box 42, Shanhua, Tainan 74199, Taiwan. Electronic address: andreas.ebert@worldveg.org., Reddy UK; Gus R. Douglass Land-Grant Institute and Department of Biology, West Virginia State University, Institute, WV 25112, USA. Electronic address: ureddy@wvstateu.edu.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2016 Jul 01; Vol. 202, pp. 189-98. Date of Electronic Publication: 2016 Feb 04.
DOI: 10.1016/j.foodchem.2016.01.135
Abstrakt: This study aimed to analyze 123 genotypes of Capsicum baccatum L. originating from 22 countries, at two stages of fruit development, for vitamin C content and its relationship with reducing sugars in fruit pericarp. Among the parametric population, vitamin C and reducing sugar concentrations ranged between 2.54 to 50.44 and 41-700mgg(-1) DW of pericarp, respectively. Overall, 14 genotypes accumulated 50-500% of the RDA of vitamin C in each 2g of fruit pericarp on a dry weight basis. Compared with ripened fruits, matured (unripened) fruits contained higher vitamin C and lower reducing sugars. About 44% variation in the vitamin C content could be ascribed to levels of reducing sugars. For the first time, this study provides comprehensive data on vitamin C in the world collection of C. baccatum genotypes that could serve as a key resource for food research in future.
(Published by Elsevier Ltd.)
Databáze: MEDLINE
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