Characterization of Anthocyanins from Fruits of Two Mexican Chili Peppers (Capsicum annuum L.)

Authors

  • César Aza-González Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (Cinvestav-Unidad Irapuato)
  • N. Ochoa-Alejo 1, 2. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (Cinvestav-Unidad Irapuato)

DOI:

https://doi.org/10.29356/jmcs.v56i2.313

Keywords:

Anthocyanins, Capsicum, chili pepper, fruits, pericarp

Abstract

Chili pepper fruits of the Árbol and Uvilla types (Capsicum annuum L.) were analyzed to characterize the anthocyanins that are synthesized and accumulated in the pericarp tissues. The aglycon delphinidin was identified as the only anthocyanidin in both chili peppers. Anthocyanins were separated and identified using HPLC-MS, and delphinidin-3-cis-coumaroylrutinoside-5-glucoside and delphinidin-3-trans-coumaroylrutinoside-5-glucoside were the most abundant components.

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Author Biographies

César Aza-González, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (Cinvestav-Unidad Irapuato)

Departamento de Ingeniería Genética de Plantas

N. Ochoa-Alejo, 1, 2. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (Cinvestav-Unidad Irapuato)

  1. Departamento de Ingeniería Genética de Plantas
  2. Departamento de Biotecnología y Bioquímica

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Published

2017-10-12

Issue

Section

Regular Articles