Aguirre-Hernández E1, R San Miguel-Chávez2, M Palma Tenango2, ME González-Trujano3, E de la Rosa-Manzano4, G Sánchez-Ramos4, A Mora-Olivo4, A Martínez- Palacios5, JG Martinez-Ávalos4
Phyton-International Journal of Experimental Botany, Vol.86, pp. 46-52, 2017, DOI:10.32604/phyton.2017.86.046
Abstract HPLC analysis of capsaicin and dihydrocapsaicine concentrations obtained from fruits of Capsicum annuum var. glabrisculum, collected from four localities in the state of Tamaulipas, Mexico, was investigated. Selection of localities for this study was carried out considering that 65% of the people living in them gather wild chilli pepper for either autoconsumption or commercial purposes. An ANOVA analysis was carried out for determining capsaicinoids composition variation. Also, a multivariate analysis was carried out using Pearson correlation and principal components analysis to elucidate the influence that environmental factors might have on capsaicinoids concentration. Fruits from the locality El… More >
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