Research Article
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.
|