Agro-morphological, Chemical, Nutritional

and Sensorial characterization of 50

Peruvian Chili Peppers

Rosario Rojas MD, PhD

Unidad de Investigacin en Productos Naturales
Laboratorios de Investigacin y Desarrollo
Universidad Peruana Cayetano Heredia

Collaborating Institutions
Entidad Solicitante
Universidad Peruana Cayetano Heredia
Entidades Asociadas
National Institute for Agronomical Innovation
(INIA)
APEGA
APE El Pimental
Agroexport Topara (Chincha, Ica)

Huaral-INIA

50 accessions
Gastronomical
Commercial

Pucallpa- El Pimental
4 Samples

32 Samples

Villa Rica-Local farmers

Samples
22Samples

Ica- Agro Export Topar

12 Samples

C. annuum, C. baccatum, C. chinense, C. frutescens, C. pubescens

Agro-morphological Characterization

Eng. Llerm Ros

Eng. Mavel Marcelo
Eng. Dioliza Vilchez
Tec. Teodocia Vega

Plant Descriptors according to the International Plant

Genetic Resources Institute (IPGRI)

Stem color before

transplantation
Number of flowers per axilla
Flower position
Corolla color
Color of corolla stain
Anther color
Plant height
Plant growth habit
Plant width
Branching density
Number of flowers per plant

Days to flowering
Days to fruitfulness
Days to harvest

Unripe fruit color

Ripe fruit color
Number of fruits per plant
Fruit shape
Fruit length
Fruit diameter
Fruit weight
Number of seeds per fruit
Seed color
Weight of 100 seeds
Total fruit weight per accesin
Yield (Kg/Ha)

Charapita

Fruit length

Amarillo

6.4 mm

122 mm

Malagueti

Fruit diameter
Fruit weight

5.1 mm
0.2 g

Rocoto amarillo

64.4 mm
90.2 g

Tomatito rojo

Rojito

Plant height
27.4 cm

197.6 cm

Picante

Rojito

Number of fruits per plant

1128

13

Charapn

Rocoto rojo

Yield
0.6 t/ha

44.2 t/ha

Chemical/Nutritional Analysis

Fredy Quispe
Karina Ccapa

Total carotenoids
Total phenolics
Ascorbic acid
Extractable color
ABTS test

Chemical, Nutritional and Sensory

Analysis

Dr. Rosario Rojas

Dr. Kirti Patel
M.Sc. Candy Ruiz
B. Sc. Rosa Caldern
B. Sc. Diana Ocaa
B. Sc. Bettzabe Villavicencio
B. Sc. Ral Taya
Eng. Edgard Asencios

- Protein, Fat, Fiber, Ash,

Carbohydrates
- Fatty acids
- Flavonoids (apigenin,
kaempferol, luteolin,
quercitin)
- Capsaicinoids (capsaicin,
dihydrocapsaicin,
nordihyrocapsaicin)
- Volatile compounds
- Sensory analysis

Nutritional Analysis
Limo

Panca

Protein: 25.7%

Fiber: 30.1%

Pucunucho

Fat: 9.7%
Ascorbic acid: 328.3 mg/100 g

FATTY ACIDS
- Palmitic acid (saturated)
- Linoleic Acid (unsaturated)
- Linoleic (unsaturated) -6

c e

T IC : 1 0 4 E N E 1 .D \ d
a ta .m s
.4 e + 0 7

.2 e + 0 7
2 e + 0 7

Aprox. 65%
Linoleic acid

GC-FID/MS

.8 e + 0 7

.6 e + 0
7

2 7 .1 1 5

.4 e + 0
7
1 9 .7 7 7
2 7 .

3 8
8

.2 e + 0
7

1 e + 0
7

0 0 0 0 0 0

2 8 .3 9
2

0 0 0 0 0 0

0 0 0 0 0 0
1 3 .8 9 5
.0 0 2
0 0 0 0 0 0

1 5 .0
0

1 9

2 7 .4 8
1

3 9 .5 1 0
5 2 .2 2 0

2 0 .0
0

2 5 .0
0

3 0 .0
0

3 5 .0
0

4 0 .0
0

4 5 .0
0

5 0 .0
0

Apigenin

Antioxidants

Kaempferol
Quercetin
Luteolin

FLAVONOIDS

HPLC-DAD/UV

Anticancer
DAD-CH2 360 nm
07(I)-30032015

60

60

50

50

40
40

Quercetin

30

Antiallergic

mAU

Antiinf lammatory

30

20
20

10
10

0
0

0.0

2.5

5.0

7.5

10.0

12.5

15.0

17.5

20.0

22.5

25.0

27.5

30.0

32.5

35.0

QUERCETIN

APIGENIN

LUTEOLIN

KAEMPFEROL

Antioxidant activity: ORAC

In vitro analysis of

fruits.
Few labs in Peru.

ORAC
results

Mirasol

Phenolics: 1.7 mg EAG/100 g

ABTS: 6.5 mmol Trolox/100 g
ORAC: 7505.7 mol Trolox equiv/100 g

Panca

Carotenoids: 896.4 mg -caroteno/100 g

Determination of Capsaicinoids

HPLC-DAD
HPLC-DAD/UV

Name
Area

800

700

700

600

600

500

500

400

400

300

300

200

200

DHC

mAU

Placenta

CAP

DAD-CH1 278 nm
ICA01PS(I)24022015

800

100

100

NDHC

Seeds

0
0

8
Minutes

10

11

12

13

14

15

16

mAU

Flesh

CAPSAICINOIDS AND PUNGENCY: Whole fruit

Pucunucho

Macruzori picante

71,200 Scoville units

1/2
=

Jalapeo

Bhut Jolokia

10x

CAPSAICINOIDS
IN0-10
FLESH
CAPSAICINOIDS
in FLESH:
g/g

CAPSAICINOIDS
IN0-10
FLESH
CAPSAICINOIDS
in FLESH:
g/g
Puca limo

Rojo

Ua de gaviln

Cerezo

Macruzori picante

Asna uchu grande

Ayucllo

Largo

SENSORY ANALYSIS
79 candidates

10
months

Sensitivity
(aromas and
flavors)

Classification

Thresholds
(aroma and
flavors)

10 QDA
descriptors

5 trained
panelists

QDA DEL AJ
Nombre: _________________________ Fecha: ___________ Cdigo: ________
Organo (aroma)

Hierba (aroma)

Manzana (aroma)

Organo
10

Ctrico (aroma)

Maracuy

9
8

Acidez

7
6
5

Frutal (aroma)

Manzana

Dulce

3
2
1
0

Maracuy (aroma)

Dulce (sabor)

Hierba

Pimiento

Frutal

Tomate

Ctrico
Pimiento (sabor)

Acidez (sabor)

QDA

Organo

Organo
Maracuy

Manzana

10
9
8
7
6
5
4
3
2
1
0

Hierba

Acidez

Dulce

Pimiento

Frutal

Tomate
Ctrico

Maracuy

Manzana

10
9
8
7
6
5
4
3
2
1
0

Hierba

Acidez

Dulce

Pimiento

Frutal

Tomate
Ctrico

QDA
Mono

Rocoto amarillo

Organo
Maracuy

Manzana

10
9
8
7
6
5
4
3
2
1
0

Hierba

Organo
Acidez

Dulce

Pimiento

Frutal

Tomate
Ctrico

Maracuy

Manzana

10
9
8
7
6
5
4
3
2
1
0

Hierba

Acidez

Dulce

Pimiento

Frutal

Tomate
Ctrico

QDA

Maracuy

Manzana

Challuaruro

Corazn de paloma amarillo

Organo

Organo

10
9
8
7
6
5
4
3
2
1
0

Hierba

Acidez

Dulce

Pimiento

Frutal

Tomate
Ctrico

Maracuy

Manzana

10
9
8
7
6
5
4
3
2
1
0

Hierba

Acidez

Dulce

Pimiento

Frutal

Tomate
Ctrico

50 Peruvian
Native
Chili
Peppers

VOLATILE COMPOUNDS
SPME

Adsorcin
Bao ultrasonido
80 o C
30 min

GC-MS
-gradiente de t o
-NIST08 y Flavor2

Bao ultrasonido
80 o C
5 min

CHARAPN
Compuesto

tR (min)

% rea relativa

Nota

1,3-Dimetil-1-ciclohexeno

32.7

7.4

picante, menta, gaulteria

Metil salicilato

32.8

3.8

Hexil n-valerato
cis-3-Hexenil isovalerato
10-metil-3-Undeceno

33.2
34.7
35.0

21.4
4.8
5.4

Decil ster del cido pentanoico

40.6

2.2

43.4

6.2

46.9

5.1

48.0

3.0

49.5

4.9

3-metil, hexil ster del cido

butanoico
3-oxo, hexil ster del cido
butanoico
3,5-Dimetildodecano
decahidro-1,1,7-trimetil-4metilen-1H-Ciclopropazuleno

frutal, vinoso, aceitoso,

licor
manzana, pia

fruta inmadura, terroso,

tabaco

madera

OLFACTOMETRY
Volatile samples

Myrcene

GC/MS-O

Rose
Herbs
Grass
Fruity
Fruity
Passion fruit
Cheese

CIRCULO DE INVESTIGACIN
BIODIVERSIDAD Y GASTRONOMA

Pedro Miguel Schiaffino

Ing. Stefan Bederski

Agroexport Topara

CIRCULO DE INVESTIGACIN
BIODIVERSIDAD Y GASTRONOMA

Kaiwua (Chenopodium pallidicaule)

Pajuro (Erythrina spp.)
Algae
Aromatic plants (mua, chincho, huacatay)
Amazonian fruits (ungurahui, sachatomate,
ayrampo, guanbana, zapote)
Edible insects
Mushrooms
Ajes

OBJECTIVES
Estudio metabolmico de 5 ajes nativos.
Buscar predictores qumicos de sabor y aroma.
Sostenibilidad cultivo de 5 ajes nativos en
Chincha, Huaral y Chiclayo.
Cultivo orgnico.
Reproducibilidad
de
resultados
en
caractersticas agro-morfolgicas, qumicas y
sensoriales.

Agradecimientos