Perfil de ácidos grasos de la grasa de tres variedades de pimientos (Arnoia, Fresno de la Vega y los Valles-Benavente)influencia del grado de maduración

  1. Curros, A.
  2. Bermúdez, J.
  3. Franco Matilla, María Inmaculada
  4. Martínez Suárez, Sidonia
Revista:
Grasas y aceites

ISSN: 0017-3495 1988-4214

Ano de publicación: 2006

Volume: 57

Número: 4

Páxinas: 415-421

Tipo: Artigo

DOI: 10.3989/GYA.2006.V57.I4.68 DIALNET GOOGLE SCHOLAR lock_openAcceso aberto editor

Outras publicacións en: Grasas y aceites

Resumo

(Cíe:~) and palmitic (C~~), Ihese fatty acids represent more (han 80% of (he total fatty acids and do no) show importan) variations during ripening in Ihe three varieties of peppers. Minor changes in (he major and minor fat)y acids during ripening were observed in (he Los Valles-Benavente variety. Using discriminan) analysis 100% of the green, breaker and red peppera were correctly classified and differentiated trom their conten) (%) in individual fat)y acids: 016, 018:1, 017, 018, 015:1Z,T' 018:2 y 01E3

Referencias bibliográficas

  • Asilbekova DT. 2003. Lipids of Capsicum annuum Fruit Pulp. Chem. Nat. Comp. 39, 442-445. doi:10.1023/B:CONC.0000011116.56095.ae
  • Bartley IM. 1985. Lipid metabolism of ripening apples. Phytochem. 12, 2857-2859.
  • Bekker NP, Ulchenko NT y Glushenkova AI. 2002. Lipids of Capsicum annuum fruit pulp. Chem. Nat. Comp. 38, 466-466. doi:10.1023/A:1022119928434
  • Camara B y Moneger R. 1978. Free and esterified carotenoids in green and red fruits of Capsicum annuum. Phytochem. 17, 91-93. doi:10.1016/S0031-9422(00)89686-7
  • Camara B y Brangeon J. 1981. Carotenoid metabolism during chloroplast to chromoplast transformation in Capsicum annuum fruit. Planta 151, 359-364. doi:10.1007/BF00393291
  • Castro-Ramos R. 1981. La composición del pimiento (Capsicum annuum L.) y el aprovechamiento de sus residuos. Grasas Aceites 32, 391-394.
  • Cook JA, Vanderjagt DJ, Pastuszyn A, Mounkaila G, Glew RS, Millson M y Glew H. 2000. Nutrient and chemical composition of 13 wild plant foods of Niger. J. Food Comp. Anal. 13, 83-92. doi:10.1006/jfca.1999.0843
  • Daood H y Biacs P. 1986. Evidence for the presence of lipoxygenase and hydroperoxide-decomposing enzyme in red pepper seeds. Acta Aliment. 15, 319- 328.
  • Dirinck P, De Pooter H y Schamp N 1989. Aroma development in ripening fruits en Teranishi R, Buttery RG and Shahidi F (Eds). Flavor chemistry: trends and developments. 388, 23-34. ACS Symposium Series, Washington DC.
  • Drawert F. 1975. Formation des arômes a différents stades de l’évolution du fruit. Enzymes intervenant dans cette formation. Coll. Intern.C.N.R.S. Facteurs et regulation de la maturation des fruits. 309-318.
  • DeSilva NS. 1978. Phospholipid and fatty acid metabolism in relation to hardiness and vernalization in wheat during low temperature adaptation to growth. Z. Pflanzenphysiol. Bd. 86, 313-322.
  • Estrada B, Bernal MA y Merino F. 2000. Maduración del Pimiento de Padrón. Transformaciones Bioquímicas, Edición Universidad de A Coruña, A Coruña.
  • Govindarajan VS. 1986. Capsicum production, technology, chemistry, and quality. Part II. Processed products, standards, world production and trade. CRC Crit. Rev. Food Sci. Nutr. 24, 207-288.
  • Holland B, Welch AA, Unwin ID, Buss DH, Paul AA y Southgate DA. 1993. McCance and Widdowson’s. The Composition of Food. The Royal Society of Chemistry Cambridge. Ministry of Agriculture. Fisheries and Food. 260-263. Cambridge.
  • Howard LR, Smith RT, Wagner AB, Villalon B y Burns EE. 1994. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapeños. J. Food Sci. 59, 362-365. doi:10.1111/j.1365-2621.1994.tb06967.x
  • Lee Y, Howard LR y Villalon B. 1995. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J. Food Sci. 60, 473-476. doi:10.1111/j.1365-2621.1995.tb09806.x
  • Legge RL, Cheng KH, Lepock JR y Thompson JE. 1986. Differential effects of senescence on the molecular organization of membranes in ripening tomato fruit. Plant Physiol. 81, 954–959.
  • Lindsay RC. 1996. Flavors en Fennema OR (Ed.) Food Chemistry (3 nd. Ed.). 723-765. Marcel Dekker, Nueva York.
  • Lurie S y Ben-Arie R. 1983. Microsomal membrane changes during the ripening of apple fruit. Plant Physiol. 73, 636-638.
  • Lurie S y Ben-Yehoshua S. 1986. Changes in membrane properties and abscisic acid during senescence of harvested bell pepper fruit. J. Amer. Soc. Hort. Sci. 111, 886-889.
  • MERCASA. (2004). Alimentación en España. Producción, industria, distribución y consumo. Ministerio de Agricultura, Pesca y Alimentación, Madrid.
  • Mínguez-Mosquera MI y Hornero-Méndez D. 1994a. Formation and transformation of pigments during the fruit ripening of Capsicum annuum cv. Bola and Agridulce. J. Agric. Food Chem. 42, 38-44. doi:10.1021/jf00037a005
  • Mínguez-Mosquera MI y Hornero-Méndez D. 1994b. Changes in carotenoid esterification during the fruit ripening of Capsicum annuum cv. Bola. J. Agric. Food Chem. 42, 640-644. doi:10.1021/jf00039a007
  • Moreiras O, Carvajal A y Cabrera L. 1994. La Composición de los Alimentos. Ediciones Pirámide, Madrid.
  • Nuez VF, Gil OR y Costa GJ. 1996. El cultivo de pimientos, chiles y ajies. Grupo Mundi-Prensa, Madrid.
  • Orhan I, Eryilmaz B y Bingöl F. 2002. A comparative study on the fatty acid contents of Capsicum annuum varieties. Biochem. Syst. Ecol. 30, 901-904. doi:10.1016/S0305-1978(01)00146-6
  • Osuna-García JA, Wall MM y Waddell, CA. 1998. Endogenous levels of tocopherols and ascorbic acid during fruit ripening of New Mexican-type chile (Capsicum annuum L.). J. Agric. Food Chem. 46, 5093-5096. doi:10.1021/jf980588h
  • Paliyath G, Poovaiah BW, Munske GR y Magnuson JA. 1984. Membrane fluidity in senescing apples: Effects of temperature and calcium. Plant Cell Physiol. 25, 1083-1087.
  • Pérez-Gálvez A, Garrido J, Mínguez-Mosquera MI, Lozano M y Montero V. 1999. Fatty acid composition of two pepper varieties (Capsicum annuum L. cv. Jaranda y Jariza). Effect of drying process and nutritional aspects. J.A.O.C.S. 2, 205-208.
  • Pérez-Gálvez A, Garrido-Fernández J y Mínguez-Mosquera MI. 2000. Effect of high-oleic sunflower seed on the carotenoid stability of ground pepper. J.A.O.C.S. 77, 79-83.
  • Rajput JC y Parulekar YR. 2004. El pimiento en Salunkhe DK (Ed.) Tratado de Ciencia y Tecnología de las Hortalizas. 203-225. Acribia, Zaragoza.
  • Salas JJ, Sanchez J, Ramli US, Manaf AM, Williams M y Harwood JL. 2000. Biochemistry of lipid metabolism in olive and other oil fruits. Progress in Lipid Research. 39, 151-180. doi:10.1016/S0163-7827(00)00003-5
  • Shehata AJ, De Man JM y Alexander JC. 1970. A simple and rapid method for the preparation of methyl esters of fats milligram amounts for gas chromatography. Can. I. Food Sci. Technol. J. 3, 85-89.
  • Shukla JC y Naik LB. 1993. Chili en Chadha KL and Gupta R (Eds.) Advances in Horticulture. 380-384. Maholtra Pub. House, Nueva Delhi.
  • Simonne EH, Simonne AH, Eitenmiller RR, Mills HA y Green NR. 1997. Ascorbic acid and provitamin A content in unusually colored bell peppers (Capsicum annuum). J. Food Comp. Anal. 10, 299-311. doi:10.1006/jfca.1997.0544
  • Tucker GA. 1993. Introduction en Seymour GB, Taylor JE and Tucker GA (Eds.) Biochemistry of Fruit Ripening. 1–52. Chapman & Hall, Londres.
  • Whitaker BD. 1988. Changes in the steryl lipid content and composition of tomato fruit during ripening. Phytochem. 27, 3411-3416. doi:10.1016/0031-9422(88)80740-4
  • Whitaker BD. 1991. Growth conditions and ripening influence plastid and microsomal membrane lipid composition in bell pepper fruit. J. Amer. Soc. Hort. Sci. 116, 528-533.