Modification of the nutraceutical characteristics of jalapeño chili peppers in response to hormones

  • H. Medina
  • L. González-Cruz
  • R.G. Olan-Villegas
  • G. Acosta-García
  • N.L. Flores-Martínez
  • A. Bernardino-Nicanor
Keywords: jalapeño chili pepper, carotenoids, phytohormones, gibberellic acid, auxins

Abstract

Pot experiments were conducted in a greenhouse of the National Technological of Mexico in Celaya during two summer seasons, in 2019 and 2020, to study the changes in the concentration of nutraceutical compounds in jalapeño chili pepper in response to two phytohormones (gibberellic acid and auxins) and two drying processes (lyophilization and drying by convection oven). Jalapeño chili pepper (Capsicum annuum L.) plants were treated with the phytohormones separately (gibberellic acid, 5 mM solution and auxins (2 mL/L solution)) and mixed together. The obtained results indicated that the freeze-drying process significantly preserved the concentration of nutraceutical compounds and antioxidant activity. The individual application of phytohormones led to significant increases in the concentrations of all nutraceutical compounds and antioxidant activity in the jalapeño chili peppers. However, an antagonist effect of the phytohormone mixture on jalapeño chili pepper production was observed, and for this reason, no jalapeño chili pepper samples were obtained. In conclusion, drying and phytohormonal treatment influence the preservation of nutraceutical compounds and antioxidant activity.

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Published
2022-04-21
How to Cite
Medina, H., González-Cruz, L., Olan-Villegas, R., Acosta-García, G., Flores-Martínez, N., & Bernardino-Nicanor, A. (2022). Modification of the nutraceutical characteristics of jalapeño chili peppers in response to hormones. Revista Mexicana De Ingeniería Química, 21(2), Alim2719. https://doi.org/10.24275/rmiq/Alim2719
Section
Food Engineering