Antonio A S, Wiedemann L S M, Veiga Junior V F
Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil.
Chemistry Section, Military Institute of Engineering Praça General Tibúrcio, 80, Praia Vermelha, Urca, CEP: 22.290-270 Rio de Janeiro RJ Brazil
RSC Adv. 2018 Jul 19;8(45):25767-25784. doi: 10.1039/c8ra02067a. eCollection 2018 Jul 16.
The genus is one of the most popular plants consumed and cultivated worldwide, containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the chemical composition within the genus also presents a great variability. Its major applications are in food and pharmacological industry, as pepper presents a chemical composition rich in capsaicinoids, carotenoids, flavonoids and volatile compounds which is attributed to the ability of the fruit to remove insipidity, produce aromas and act against oxidative diseases. Due the existence of several cultivars there is a huge intraspecific chemical variability within each species, which can be considered as an obstacle when selecting and cultivating a species to be applied as a natural product source for a specific objective. The usage of pepper-based products in different industrial areas requires pre-established ranges of chemical compounds, such as capsaicinoids, which in high concentration are toxic when consumed by humans. Applying a pepper with a chemical profile closely related to the concentration that is required after industrial processing can improve efficacy and effectiveness of the process. An insight into the chemical characteristics of major secondary bioactive compounds within , the factors that affect their concentration and their chemosystematic implication are reported and discussed.
该属是全球消费和种植最广泛的植物之一，包含约50000种辣椒品种。由于其广泛的生物多样性，该属植物的化学成分也具有很大的变异性。其主要应用于食品和制药行业，因为辣椒具有富含辣椒素类、类胡萝卜素、黄酮类和挥发性化合物的化学成分，这归因于果实能够去除无味、产生香气并对抗氧化疾病。由于存在多个栽培品种，每个物种内部存在巨大的种内化学变异性，这在选择和培育用作特定目标天然产物来源的物种时可被视为一个障碍。在不同工业领域使用辣椒基产品需要预先确定化合物范围，如辣椒素类，高浓度的辣椒素类被人类食用时有毒。应用化学特征与工业加工后所需浓度密切相关的辣椒可以提高加工过程的功效和效果。本文报道并讨论了对该属主要次生生物活性化合物的化学特征、影响其浓度的因素及其化学系统学意义的见解。
