VARIATION IN MINERALS CONTENT IN FRUITS OF PEPPER (CAPSICUM ANNUUM L.) LANDRACES, GROWN IN GREENHOUSE

  • José Luis CHÁVEZ-SERVIA Instituto Politécnico Nacional, CIIDIR https://orcid.org/0000-0002-8816-4127
  • Araceli M. VERA-GUZMÁN Instituto Politécnico Nacional, CIIDIR https://orcid.org/0000-0001-7523-1143
  • José C. CARRILLO-RODRÍGUEZ Instituto Tecnológico del Valle de Oaxaca
  • Elena HEREDIA-GARCÍA Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
Keywords: Capsicum, macrominerals, trace elements, atomic spectrophotometry, nutritional quality.

Abstract

Background: Malnutrition is a major health problem in developed and developing countries, and in Latino American, a viable option is reconsider the pre-Columbian and traditional diets based on endemic species. In Mesoamerica, the chilli or pepper (Capsicum annuum L.) played an important role, and its contribution remain until today in the Mexican gastronomy. Objective: the aim of the present work was to evaluate the variation among and within five morphotypes of pepper (C. annuum L.) native of Oaxaca, Mexico, in relation to minerals content in fruits. Methods: a collection of 45 population samples of chilli pepper, which were grouped in five morphotypes named as chile de Agua, Tabiche, Piquin, Solterito and Nanche, and later planted in greenhouse conditions under a complete blocks randomized design with three replications. At harvest time a fruit samples from 300 to 500 g per population were obtained, and later the samples were incinerated to obtain ashes, which were solubilized in acid medium. The determinations of Cu, Fe, Mg, Zn, Na, K, and Ca were done by atomic absorption spectrometry, and the S and P elements were quantified by an UV-vis spectrometer. Results: in the analysis of variance, significant differences (P < 0.05) were determined among and within morphotypes of C. annuum over all macro and trace elements. Solterito presented the highest values in eight mineral elements, after Piquin and chile de Agua were the second more important. In Fe content, Piquin and Solterito showed high values between 8.0 and 8.5 mg/100 g of dry sample weight. Into each morphotype, the outstanding populations were: CAG03 and CAG10 from chile de Agua; CNA02 of Nanche; CPI02 and CPI09 of Piquin type; CSO01, CSO02 and CSO03 from Solterito; and CTA02 and CTA05 from Tabiche type. The differences among morphotypes were confirmed in the multiple discriminant analysis and the Mahalanobis’ distances. Conclusions: The results showed differences among and within morfotypes of C. annuum, and the minerals content reported indicate that, the chilli pepper is a food with high nutritional values. In fact 100 g of dry weight, potentially can supply the dairy needs of Cu, Mg, P and an important proportion of the needs of Fe, Zn and K, among other nutritional elements.
|Abstract
= 79 veces | PDF (ESPAÑOL (ESPAÑA))
= 82 veces|

Downloads

Download data is not yet available.

References

Brown CH, Clement CR, Epps P, Luedeling E, Wichmann S. 2013. The paleobiolinguiscs of domesticated chili pepper (Capsicum spp.). Ethnoliology Letters. 2013 Jan; 4:1-11.

Long J. Los senderos prehispánicos del Capsicum. In: Long J, León A (coords.), Caminos y Mercados de México. Serie Histórica General 23, UNAM e INAH. México, D.F. 2010, pp: 79-105.

Castellón-Martínez E, Chávez-Servia JL, Carrillo-Rodríguez JC, Vera-Guzmán AM. Preferencias de consumo de chiles (Capsicum annuum L.) nativos en los Valles Centrales de Oaxaca. Rev Fitotec Mex. 2012 Sep.; 35(Núm. Esp. 5): 27-35.

Sistema de Información Agroalimentaria y Pesquera (SIAP). 2014. Anuario Estadístico de la Producción Agrícola 2013 en México. Sistema de Información Agroalimentaria y Pesquera de la Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación. México, D.F. 2014 [citado junio 2015]. Disponible

en: http://www.siap.gob.mx/cierre-de-la-produccion-agricolapor-cultivo/http://www.siap.gob.mx/cierre-de-la-produccionagricola-por-cultivo/.

Flores P, Hellín P, Lacasa A, López A, Fenoll J. Pepper mineral composition and sensory attributes as affected by agricultural management. J Sci Food Agr. 2009 Nov.; 89(14): 2364-2371.

Kraft KH, Luna-Ruiz JJ, Gepts P. Different seed selection and conservation practices for fresh market and dried chile farmers in Aguascalientes, Mexico. Econ Bot. 2010 Dec.; 64(4): 319-328.

Vera-Guzmán AM, Chávez-Servia JL, Carrillo-Rodríguez JC, López MG. Phytochemical evaluation of wild and cultivated pepper (Capsicum annuum L. and C. pubescens Ruiz & Pav.) from Oaxaca, Mexico. Chilean J. Agric Res. 2011 Oct.-Dec.; 71(4): 578-585.

Ghasemnezhad M, Sherafati M, Payvast GA. Variation in phenolic compound, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. J Funct Foods. 2011 Jan.; 3:44-49.

Rao BN. Bioactive phytochemicals in Indian foods and their potential in health promotion and disease prevention. Asia pacific J Clin Nutr. 2003 Mar.; 12(1): 9-22.

Clark R and Le S-H. Anticancer properties of capsaicin against human cancer. Anticancer Res. 2016 Feb.; 36(2): 837-844.

Cázares-Sánchez E, Ramírez-Vallejo P, Castillo-González F, Soto-Hernández M, Rodríguez-González T, Chávez-Servia JL. Capsaicinoides y preferencia de uso en diferentes morfotipos de chile (Capsicum annuum L.) del centro-oriente de Yucatán. Agrociencia. 2005 Nov.-Dic.; 39(6): 627-638.

Morán-Bañuelos SH, Aguilar-Rincón VH, Corona-Torres T, Castillo-González F, Soto-Hernández RM, San-Miguel-Chávez R. Capsaicinoides en chiles nativos de Puebla, México. Agrociencia. 2008 Oct.-Nov.; 42(7): 807-816.

Fraga CG. Relevance, essentiality and toxicity of trace elements in human health. Mol Aspects Med. 2005; 26: 235-244.

World Health Organization (WHO). Trace Elements in Human Nutrition and Health. World Health Organization, Belgium. 1996; 343 p.

Solomons NW, Kaufer-Horwitz M, Bermúdez OI. Armonización de las recomendaciones nutricionales para Mesoamérica: ¿unificación regional o individualización regional?. Arch Latin Nutr. 2004 Dic.; 54(4): 363-373

Statistical Analysis System (SAS). SAS® Procedures Guide, Version 8. SAS Institute Inc. Cary, NC, USA. 1999; 1643 p.

Rubio C, Hardisson A, Martín RE, Báez A, Martín MM, Álvarez R. Mineral composition of the red and green pepper (Capsicum annuum) from Tenerife Island. Eur Food Res Technol. 2002 Jun.; 214(6): 501-504.

Ogunlade I, Alebiosu AA, Osasona A. Priximate, mineral composition, antioxidant activity, and total phenolic content of some pepper varieties (Capsicum spp.). Int J Biol Chem. Sci. 2012 Oct.; 65(5): 2221-2227.

Ribes-Moya A, Pereira L, Guijarro-Real C, Raigon MD, Fita AM, Rodríguez-Burruezo A. Mineral content in Capsicum pepper landraces: effect of the genotype and the ripening stage. Bull UASVM Hort. 2014 ; 72(2): 2519-260

BenMansour-Gueddes S. Evolution of capsaicinoids and minerals composition during fruit development in some hot pepper varieties (Capsicum annuum L.). Int J Agric Innov Res. 2015; Jan-Feb; 3(4): 1094-1102.

Khadi BM, Goud JV, Patil VB. Variation in ascorbic acid and mineral content in fruits of some varieties of chilli (Capsicum annuum L.) Plant Foods Hum Nutr. 1987 Mar.; 37(1): 9-15.

López A, Fenoll J, Hellín P, Flores P. Physical characteristics and mineral composition of two pepper cultivars under organic, conventional and soilless cultivation. Sci Hortic-Amsterdam. 2013 Feb.; 150: 259-266.

Pérez-López JA, López-Nicolaz LM, Núñez-Delicado E, delAmor FM, Carbonell-Barrachina AA. Effects of agricultural practices on color, carotenoids composition, and mineral contents of sweet peppers, cv. Almuden. J Agric Food Chem. 2007 Oct.; 55(20):8158-8164.

Guil-Guerrero JL, Martínez-Guirado C, Rebolloso-Fuentes MM, Carrique-Pérez A. Nutrient composition and antioxidant activity of 10 peppers (Capsicum annuum) varieties. Eur Food Res Technol. 2006 Nov.; 224: 1-9.

Castellón-Martínez E, Carrillo-Rodríguez JC, Chávez-Servia JL, Vera-Guzmán AM. Variación fenotípica de morfotipos de chile (Capsicum annuum L.) nativo de Oaxaca, México. Phyton, Rev Int Bot Exp. 2014; 83: 225-236.

Association of Official Analytical Chemists (AOAC). Official methods of analysis of the Association of Official Analytical Chemists. Vol. 1, 15th ed. Association of Official Analytical Chemists, Washington DC, USA. 1990; p: 12-13, 27-28, 42, 330-331.

Lopez , Castillo C, Diazgranados D. El zinc en la salud humanaI. Rev Chil Nutr. 2010 Jun; 37(2): 234-239

Published
2016-07-02
How to Cite
CHÁVEZ-SERVIA J. L., VERA-GUZMÁN A. M., CARRILLO-RODRÍGUEZ J. C., & HEREDIA-GARCÍA E. (2016). VARIATION IN MINERALS CONTENT IN FRUITS OF PEPPER (CAPSICUM ANNUUM L.) LANDRACES, GROWN IN GREENHOUSE. Vitae, 23(1), 48-57. https://doi.org/10.17533/udea.vitae.v23n1a05
Section
Foods: Science, Engineering and Technology