Study of anthocyanins and biochemical properties in several genetic resources from the European evaluation network Capsicum chinese chili pepper collection in Armenia
DOI:
https://doi.org/10.31989/bchd.v8i4.1588Abstract
Introduction: Pepper crops are gaining increasing interest among vegetables due to their high content of vitamin C and P-active substances. Pepper fruits are also rich in carotene, thiamine, folic acid, proteins, minerals, and antioxidants. These peppers can be classified as dietary products with excellent taste properties, making them suitable for fresh consumption. Considering that chili peppers C. annuum, C. frutescens, and C. chinense share a common phylogenetic prototype, represented by a wild species, we studied C. chinense samples to breed new varieties. This study focused on their fruits' vitamin C content and antioxidant properties. Capsicum chinense holds great economic importance due to its characteristic pleasant aroma, pungency, and variety of shapes and colors.
Objective: To study the effectiveness of various Capsicum chinense genetic resources conserved within the European Evaluation (EVA) Network, focusing on the anthocyanin content and biochemical properties of pepper fruits cultivated in Armenia.
Methods: The study included Capsicum chinense pepper accessions 149, 153, 156, 157, 158, 166, 167, 170, 171, 174, 179, 183, 199, and 200 from the European Evaluation (EVA) Network. Biochemical properties and statistical analysis were conducted using accepted methods.
Results: The total anthocyanin content in the accessions ranged from 0.11% to 0.98% by mass. Accessions 157, 199, 167, 149, 166, and 179 stood out for their high anthocyanin content, with values of 0.98%, 0.94%, 0.61%, 0.42%, 0.35%, and 0.34%, respectively. Dry matter content in the fruits of chili pepper accessions at the stage of technical ripeness was 3.6% - 5.2%, and at the stage of biological ripeness (before physiological ripeness), it was 4.9% - 6.5%. The sugar content in the fruits at the stage of technical ripeness was 0.8% - 2.8%, and at the stage of biological ripeness, it was 1.5% - 4.5%. The vitamin C content at the stage of technical ripeness was 32.85 - 53.85 mg% (mg/100g), and at biological ripeness, it was 45.35 - 69.55 mg%. Canned pickled peppers were prepared from fruits of different colors and shapes of Capsicum chinense.
Conclusion: Several accessions from the EVA Network Capsicum chinense pepper collection exhibited high anthocyanin content and favorable biochemical properties in fruits cultivated in Armenia. Plants of different chili pepper accessions demonstrated varying rates of biological traits, phenotypic transitions, and diverse fruit colorations and shapes.
Keywords: chili pepper, anthocyanins, dry matter, sugars, acidity, vitamin C, genetic resources
Downloads
Published
Issue
Section
License
Copyright (c) 2025 FFC/Bioactive Compounds in Health and Disease
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request.
Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.