Comparative study of bioactive, volatile and mineral compounds present in five different varietal groups of pepper Capsicum spp.

Food and Humanity Pub Date : 2025-06-19 DOI:10.1016/j.foohum.2025.100682

Daiane Sousa Peres , Priscila Alonso dos Santos , Lucimeire Pilon , Bruna Melo Miranda , Cleberly Evangelista dos Santos , Flávio Alves da Silva

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Abstract

The objective of this study is to provide a comprehensive comparison of five underexplored Brazilian Capsicum cultivars, Maria Bonita (MB), Dedo-de-moça (DM), Bode (BD), Malagueta (ML), and Habanero (HB), and highlight their distinct nutritional and bioactive profiles. It was to evaluate the physicochemical, bioactive, volatile, mineral and capsaicinoid qualities of the five different peppers. Maria Bonita, Bode and Habanero present different morphological and physicochemical characteristics due to genetic diversity. The cultivar DM presented the lowest value of L* (35.32) and chromaticity (41.52), indicating a darker color. The ML pepper obtained the lowest value of water content (70.43 g/100 g), consequently obtaining better results in the centesimal composition. The highest carotenoid contents were found for DM (1857.36 μg/g), BD (769.67 μg/g) and HB (774.49 μg/g) respectively. The cultivars differed significantly in terms of macrominerals and microminerals. Capsaicinoid levels did not differ for ML (120,403.69 SHU) and HB (128,086.00 SHU). The cultivars bode, malagueta and habanero stood out, presenting higher levels of bioactives, indicating a high potential for these peppers in functional foods and value-added applications, such as pharmaceutical and biotechnological.

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辣椒5个不同品种群生物活性、挥发性和矿物质成分的比较研究。

本研究的目的是全面比较五个未被开发的巴西辣椒品种，Maria Bonita (MB), dedo -de- moa (DM), Bode (BD), Malagueta （ML）和Habanero (HB)，并突出其独特的营养和生物活性特征。评价了五种不同辣椒的理化、生物活性、挥发性、矿物质和辣椒素的品质。由于遗传多样性的关系，Maria Bonita、Bode和Habanero表现出不同的形态和理化特征。DM品种的L*和色度最低，分别为35.32和41.52，颜色较深。ML辣椒的含水量最低（70.43 g/100 g），因此在百分组成上获得了较好的结果。类胡萝卜素含量最高的分别是DM（1857.36 μg）、BD（769.67 μg）和HB（774.49 μg/g）。各品种在常量和微量元素含量上存在显著差异。ML （120,403.69 SHU）和HB （128,086.00 SHU）的辣椒素水平没有差异。其中，博德、马拉格塔和哈瓦那椒具有较高的生物活性，在药用和生物技术等功能性食品和增值应用方面具有很大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food and Humanity

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