Hernandez-Zerega, Lynette C.

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    Compositional and phytochemical characterization of four improved varieties of Puerto Rico sweet chili pepper (Capsicum chinense)
    (2017) Hernandez-Zerega, Lynette C.; Chávez-Jáuregui, Rosa N.; College of Agricultural Sciences; Wessel-Beaver, Linda; Dumas Rodríguez, José A.; Department of Food Science and Technology; González Miranda, Sally
    The pepper Capsicum chinense, is a key ingredient in Puerto Rican cuisine due to its flavor, aroma and in the case of local varieties, little to no pungency. Little is known about the nutritional value of this specialty pepper, locally known as ‘aji dulce’ or sweet chili pepper, although in general peppers are also known to be an excellent source of antioxidants such as vitamin C, β-carotene, flavonoids and phenolic compounds. The aim of this study was to determine the nutritional and physicochemical properties of the four improved varieties of Puerto Rican sweet chili pepper developed by the University of Puerto Rico Agricultural Experiment Station: ‘Pasión’, ‘Carnaval’, ‘Bonanza’ and ‘Amanecer”. The four varieties were harvested at physiological maturity. Physical, chemical and nutritional characteristics were determined. The luminosity (L*), hue angle and chroma of Pasión were distinctly different from that of the other varieties. Its green fruits had a stronger green color and its red fruits a stronger red color than other varieties. Amanecer had the longest fruit and Bonanza the largest fruit (by weight and diameter). All varieties had a high moisture content (90.57-93.28 %), low protein (0.53-0.86 %), low fat content (0.05-0.12 %), high in dietary fiber compared to other capsicum varieties (4.51-7.09 %) and were an excellent source of vitamin C (92.9-148.86 mg/100g). Pasión had the highest β-carotene content (57 mg/100g) and flavonoid content (338.51 mg QE/100g), values that were positively correlated to red color (r= 0.72 and 0.62 respectively). Red fruit of Amanecer had the highest vitamin C (148.86 mg/100g) and phenolic content (385.79 mg GAE/100g). Pungency, as measured by capsaicinoid concentration and Scoville Heat Units was very low in all varieties. Capsaicin, rather than dihydrocapsaicin, was the primary capsaicinoid present. Sweet chili pepper harvested at the red fruit stage provides higher phytochemical content and therefore might be more beneficial from a nutritional point of view than fruits harvested at the green fruit stage. Results from this study can be used by consumers to determine the potential contribution of these improved varieties to the local diet and can also be used as a basis of comparison between these varieties and new varieties of sweet chili pepper developed in the future.