Researchers highlighted the nutraceutical potential of piquin chili, focusing on its rich content of capsaicinoids, carotenoids, and flavonoids, which contribute to its antioxidant properties.
By Dr. Chinta SidharthanApr 17 2024Reviewed by Susha Cheriyedath, M.Sc. In a recent study published in the journal Frontiers in Nutrition , a team of researchers in Mexico reviewed the numerous metabolites, such as capsaicinoids, carotenoids, and flavonoids, in piquin chili and the antioxidant properties that highlight its nutraceutical potential.
Therefore, understanding the optimal growth conditions is essential to recreate the natural processes that promote the highest production of nutraceutical compounds. A comprehensive evaluation of traditional practices, management of natural resources, genetic improvement techniques, innovative industrial processing methods, sustainable forestry production practices, and public policies on the use of such nutraceutical compounds is also imperative.
The review discussed various factors that can affect the carotenoid content of piquin chilies, such as shading conditions in which the fruits are allowed to mature. The carotenoid content of piquin chilies was found to be highest when the fruits were allowed to ripen or mature in open fields with natural light instead of ripening them in shaded regions.
Nutraceutical compounds: Volatile compounds The volatile compounds in chili are responsible for its flavor, aroma, and organoleptic properties, which determine its use. Capsicum species are known to contain various volatile compounds, such as organic acids, aldehydes, esters, compounds containing nitrogen, terpenoids, alcohols, hydrocarbons, ketones, and phenolics.
Carotenoid Chemicals Esters Fruit Genetic Metabolites Nutraceutical Nutrition Peptides Phytochemical Spice
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