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

Table 5

Total content of phenolic compounds in the chilli varieties under study.

Sample	Equivalents of ferulic acid (μg/g DB^1)
	Fresh	Mature
JT	n. a.^2	38.6±0.9^a
JSi	128.4±1.1^ac	67.5±5.9^a
JJco	121.4±15.6^ac	61.4±0.0^a
JP	44.4±2.1^ad	94.0±4.0^a
JV1	37.0±0.7^ad	72.8±1.1^a
JV2	30.2±1.3^ad	66.8±2.1^a
JTx	62.8±2.2^a	72.1±0.8^a
ST	n. a.	108.0±19.2^b
SSi	55.7±1.2^b	67.3±2.7^b
SJc	42.1±5.2^be	297.8±26.2^b
SP	60.3±0.8^bf	167±48.9^b
SV1	48.8±7.4^b	79.9±8.1^b
SV2	43.1±5.4^bd	60.8±2.1^b
STx	63.6±3.2^bf	83.2±3.5^b
HT	n. a.	89.5±1.5^ab

Jalapeño (J); Serrano (S); Habanero (H); Tamaulipas (T); Sinaloa (Si); Jalisco (Jc); Puebla (P); Veracruz (V); Tlaxcala (Tx).
Different letters in the same row mean statistically significant difference.
¹ dry basis;
² not available.