Biochemical and Molecular Analysis of Some Commercial Samples of Chilli Peppers from Mexico

Table 6

Content of phenolic compounds in chilli samples.

Sample	Content of phenolic compounds (M*)
	Gallic acid	Protocatechuic acid	Ferulic acid	o-coumaric acid	p-coumaric acid	Sinapinic acid
Jalapeño
fresh	0.15–0.18	0.06–0.33	0.31–0.81	0.58–3.05	0.05–0.42	0.14–0.78
mature	35.8–2783.2	0.40–1.36	0.10–1.13	0.80–5.40	1.82–6.93	0.07–0.64
Serrano
fresh	1.84–9.27	0.10–0.18	0.04–0.47	0.54–2.77	0.04–0.57	0.07–0.55
mature	0.36–8.68	0.10–1.21	0.019–0.47	0.67–2.22	0.59–4.13	0.05–0.79
Habanero
mature	0.98	0.004	0.13	0.71	0.25	8.55
	t-cinnamic acid	Caffeic acid	Quercetin	Catechin	Rutin	Vanillin
Jalapeño
fresh	0.12–0.68	0.09–0.42	0.15–0.18	3.72–22.1	0.01–0.16	0.03–0.36
mature	0.09–1.53	0.08–0.41	0.23–1.35	5.8–7.96	0.31–0.74	0.03–2.84
Serrano
fresh	0.02–0.35	0.04–1.22	0.10–0.28	0.84–7.35	0.04–0.31	0.13–0.83
mature	0.16–0.76	0.03–1.30	0.10–1.08	1.79–15.85	0.03–0.77	0.20–0.57
Habanero
mature	1.25	0.55	0.15	1.80	0.03	0.65

*On a dry basis.