Inoculation of the Nonlegume Capsicum annuum L. with Rhizobium Strains. 2. Changes in Sterols, Triterpenes, Fatty Acids, and Volatile Compounds

2014 ◽  
Vol 62 (3) ◽  
pp. 565-573 ◽  
Author(s):  
Luís R. Silva ◽  
Jessica Azevedo ◽  
Maria J. Pereira ◽  
Lorena Carro ◽  
Encarna Velazquez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Capsicum Annuum L ◽  
Rhizobium Strains

scholarly journals Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

2013 ◽  
pp. 75-86 ◽  
Author(s):  
Zarko Kevresan ◽  
Jasna Mastilovic ◽  
Snezana Sinadinovic-Fiser ◽  
Natasa Hrabovski ◽  
Tanja Radusin
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Maturity Stage ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
Aldehydes And Ketones ◽  
Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

scholarly journals Determination of the Chemical Volatile Compounds of a Chili Pepper Cultivar (Capsicum annuum) Grown in Eastern Côte d’Ivoire

2019 ◽  
Vol 7 (3) ◽  
Author(s):  
Ohouo Régina Antoinette Don ◽  
Pascal Amédée Ahi ◽  
Faustin Aka Kabaran ◽  
Nahossé Ziao
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Human Health ◽  
Capsicum Annuum ◽  
Chili Pepper ◽  
The World ◽  
Medicinal Properties ◽  
Pepper Cultivar

Chilli is widely used throughout the world and, in Côte d'Ivoire in particular, for his nutritional and medicinal properties. Indeed, peppers are good sources of vitamins, polyphenols, minerals and volatile compounds. This work allowed to determine the volatile compounds of a pepper cultivar (Capsicum annuum) grown in eastern Côte d'Ivoire. The analysis of the volatile compounds was made by gas chromatography coupled to the mass spectrophotometer (GC-MS). The results showed that the fresh fruits of the grown pepper cultivar contained a total of 37 compounds. Majority compounds identified in green fruits are thymol (24.60%), d-limonene (21.80%) and hexyl isovalerate (09.90%) while those identified in fresh red fruits are thymol (45.90%), hexyl isovalerate (14.90%) and linalool (05.50%). The identified compounds belong to different families of compounds: terpenes (monoterpenes and sesquiterpenes), alcohols, aldehydes, fatty acids, esters, ketones and hydrocarbons. The fresh red fruits are rich in thymol and green fruits in D-limonene. This study shows that this chili cultivar has very interesting properties that can contribute to human health. As a result, this pepper could be a good pharmacological source.

scholarly journals Combined effect of biopriming and polymer coating on chemical constituents of root exudation in chilli (Capsicum annuum L.) cv. K 2 seedlings

2016 ◽  
Vol 8 (4) ◽  
pp. 2141-2154 ◽  
Author(s):  
S. Sathya ◽  
S. Lakshmi ◽  
S. Nakkeeran
Keyword(s):  
Antimicrobial Activity ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Root Exudates ◽  
Polymer Coating ◽  
Chemical Constituents ◽  
Root Exudation ◽  
Hexadecanoic Acid ◽  
Capsicum Annuum L ◽  
Two Stages

A study was carried out to analyze the different volatile compounds in bioprimed chilli (Capsicum annuum L.) seedlings of 15 and 30 day old. A common compound found in two stages of chilli seedlings was hydroxylamine, dimethoxydimethyl silane, hexadecanoic acid, 15-methyl- methyl ester. Majority of the compounds in bacterized seedlings had antimicrobial activity. The results on GCMS analysis revealed that, root exudates collected from 15 and 30 days old bacterized seedlings with B. amyloliquefaciens VB7 and polymer coating released more number of volatile compounds (65 and 20 compounds respectively) than control (5 and 15 compounds respectively). The root exudates of 15 day old seedling released more volatile compounds (65 nos) than 30 days (20 nos) old seedling.

ANATOMICAL AND PHYSIOLOGICAL CHARACTERISTICS OF SEED IN PEPPER (Capsicum annuum L.) VARIETIES

2001 ◽  
Vol 49 (3) ◽  
pp. 221-229 ◽  
Author(s):  
B. Krstić ◽  
Đ. Gvozdenović ◽  
S. Pajević ◽  
L.J. Merkulov
Keyword(s):  
Fatty Acids ◽  
Capsicum Annuum ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
The Other ◽  
Vegetable Crops ◽  
Capsicum Annuum L ◽  
Novi Sad ◽  
Nitrogen Phosphorus ◽  
Anatomical Parameters

Received: 17 April, 2001; accepted: 31 July, 2001 A study was conducted on the seed of eight commercial pepper varieties developed at the Institute of Field and Vegetable Crops, Novi Sad, Yugoslavia. The analysis of anatomical parameters observed on dissected seeds indicated the presence of significant quantitative differences between the varieties. Significant differences also existed in the dynamics of germination. The analysed seeds did not differ in the contents of nitrogen, phosphorus and sodium, but variability was recorded for the potassium and calcium contents. The variety Atina had the highest contents of macroelements and total ash. The oil content in the seed ranged from 10.78% to 21.00% (in Vranjska and Matica, respectively). The quantities of fatty acids varied from one variety to the other, but there were no qualitative differences. Pepper seeds had high average contents of unsaturated fatty acids, especially linoleic and oleic (61.00% and 12.8%, respectively).

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