Vitamin C and reducing sugars in the world collection of Capsicum baccatum L. genotypes

• Published in: Food chemistry Vol. 202; pp. 189 - 198
• Main Authors: Perla, Venu, Nimmakayala, Padma, Nadimi, Marjan, Alaparthi, Suresh, Hankins, Gerald R., Ebert, Andreas W., Reddy, Umesh K.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2016
• Subjects: Ascorbic acid; Ascorbic Acid - analysis; Capsicum - chemistry; Capsicum - genetics; Capsicum baccatum L; Fruit - chemistry; Fruit development; Genotype; Germplasm; Monosaccharides - analysis; Reducing sugars; Vitamin C; Germplasm; Ascorbic acid; Reducing sugars; Fruit development; Capsicum baccatum L; Vitamin C
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.01.135

•123 genotypes of C. baccatum were evaluated for vitamin C and reducing sugars.•Fruits of 14 genotypes accumulated 50–500% RDA of the vitamin C.•Matured (unripened) fruits accumulated more vitamin C than ripened fruits.•Ripened fruits accumulated more reducing sugars than matured fruits.•In general, reducing sugars contribute approximately 44% of variation in vitamin C. This study aimed to analyze 123 genotypes of Capsicum baccatum L. originating from 22 countries, at two stages of fruit development, for vitamin C content and its relationship with reducing sugars in fruit pericarp. Among the parametric population, vitamin C and reducing sugar concentrations ranged between 2.54 to 50.44 and 41–700mgg−1 DW of pericarp, respectively. Overall, 14 genotypes accumulated 50–500% of the RDA of vitamin C in each 2g of fruit pericarp on a dry weight basis. Compared with ripened fruits, matured (unripened) fruits contained higher vitamin C and lower reducing sugars. About 44% variation in the vitamin C content could be ascribed to levels of reducing sugars. For the first time, this study provides comprehensive data on vitamin C in the world collection of C. baccatum genotypes that could serve as a key resource for food research in future.