Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers
Table 2
Change in content of capsaicinoid compounds in chili hybrids as a function of ripening. The values represent means in μg/g fresh base weight ± standard deviation ().
Hybrid
Ripening stage
NDC (μg/g)
CAP (μg/g)
DC (μg/g)
HCAP1 (μg/g)
HCAP2 (μg/g)
HDC1 (μg/g)
HDC2 (μg/g)
Beibeihong
Green
51.8 ± 3.90a
294.5 ± 19.72a
326.5 ± 51.20a
3.5 ± 2.01ab
20.0 ± 2.37a
10.6 ± 3.01ab
26.3 ± 2.60a
Colour-breaker
60.6 ± 15.01a
254.6 ± 31.90a
263.4 ± 25.92a
1.8 ± 0.70a
25.3 ± 5.13a
9.0 ± 0.82a
29.5 ± 6.42a
Orange
61.7 ± 6.65a
261.9 ± 26.12a
269.3 ± 14.06a
3.6 ± 0.97ab
28.5 ± 4.64a
10.7 ± 0.50ab
26.7 ± 2.09a
Red
63.2 ± 15.12a
311.8 ± 63.25a
272.7 ± 74.99a
5.7 ± 0.51b
23.7 ± 3.62a
13.9 ± 0.5b
23.9 ± 3.79a
-value
0.61
1.44
1.12
5.41
2.26
4.89
0.94
value
0.626
0.302
0.394
0.025
0.158
0.032
0.464
Bandai
Green
102.9 ± 14.17ab
1610.2 ± 91.46b
780 ± 36.03b
13.1 ± 5.61ab
8.9 ± 0.99a
12.8 ± 1.22a
30.2 ± 2.29ab
Colour-breaker
102.2 ± 1.21ab
1182.2 ± 82.56a
725.2 ± 32.03ab
6.3 ± 1.83a
18.5 ± 3.69b
12.7 ± 0.57a
31 ± 3.41ab
Orange
115.6 ± 5.26b
1104.9 ± 77.27a
635.2 ± 32.36a
11.5 ± 0.51ab
27.2 ± 3.33c
15 ± 0.46ab
37.9 ± 3.41b
Red
81.5 ± 6.91a
1176.1 ± 112.1a
600.4 ± 87.11a
20.1 ± 6.24b
14.3 ± 2.39ab
16.3 ± 2.06b
27.3 ± 3.34a
-value
8.59
18.93
7.40
5.27
22.70
5.95
6.10
value
0.007
0.001
0.011
0.027
<0.001
0.020
0.018
Lolo
Green
18.7 ± 2.42a
222.5 ± 69.33a
139.2 ± 50.97a
0.5 ± 0.23b
0.4 ± 0.08a
1.8 ± 0.15a
9.2 ± 1.19a
Colour-breaker
26.2 ± 3.94a
95.5 ± 4.15a
96.7 ± 9.29a
0.4 ± 0.04b
2.4 ± 0.77b
1.9 ± 0.08a
12.6 ± 1.31a
Red
22.2 ± 5.14a
197 ± 92.13a
119.8 ± 53.03a
0 ± 0a
3.2 ± 0.15b
1.9 ± 0.27a
12.5 ± 3.27a
-value
2.69
3.05
0.74
12.12
29.94
0.86
2.54
value
0.146
0.122
0.516
0.008
0.001
0.467
0.159
C3735
Green
31.3 ± 1.46b
259.6 ± 39.15b
183.4 ± 23.27b
UDL
7 ± 0.79a
1.6 ± 0.21b
8.2 ± 0.58ab
Colour-breaker
35.9 ± 1.64b
168.9 ± 33.86ab
148.2 ± 24.21b
UDL
12.6 ± 4.16a
1.9 ± 0.08b
9.8 ± 1.01b
Red
18.2 ± 6.21a
126.3 ± 35.95a
88.9 ± 6.38a
UDL
12.6 ± 3.7a
1.3 ± 0.07a
7.2 ± 1.31a
-value
17.39
10.50
17.58
—
3.00
15.03
5.00
value
0.003
0.011
0.003
—
0.125
0.005
0.053
Fire Flame
Red
15.5 ± 3.28
234.3 ± 45.23
109.7 ± 19.9
1.2 ± 0.13
1 ± 0.23
0.9 ± 0.13
5.9 ± 1.24
Star Flame
Yellow
21.9 ± 5.36
440.8 ± 17.22
135.9 ± 20.28
2.5 ± 0.08
0.2 ± 0.08
1.4 ± 0.25
6.4 ± 1.10
The same letter indicates no significant difference in capsaicinoid content between ripening stages in the given hybrid according to Tukey HSD post hoc test; UDL: under detection limit.
