Dynamics of carotenoids and total phenolic compounds in commercial Chilli pepper varieties across ripening stages
Synopsis
Chilli peppers (Capsicum spp.) are valued for their flavour, colour, and bioactive compounds. Their global production has increased due to gastronomic and functional importance. This study aimed to quantify the total carotenoids and phenolic compounds in six chilli varieties cultivated in Ecuador, including giant yellow (Capsicum baccatum), chile (Capsicum chinense), criollo (Capsicum annuum), gallinazo (Capsicum frutescens), habanero manzano (Capsicum chinense), and jalapeño (Capsicum annuum). These are at different stages of ripeness, represented by the change in colour of the peel (M10 %, M50 %, M80 %). Bioactive compounds were extracted by ultrasound-assisted microextraction and quantified by spectrophotometry and microplate reader, with phenols determined using the Folin-Ciocalteu reagent. Results revealed species- and ripening-dependent trends. “gallinazo” and “habanero manzano” showed the highest phenolic content at 80 %. Carotenoids increased progressively during ripening, with “habanero manzano” and “gallinazo” reaching maximum levels at M80 %. These findings highlight the influence of genotype and maturity on the accumulation of bioactive compounds, which is relevant for food and nutraceutical applications.
Published
April 3, 2026
Categories
Copyright (c) 2026 Zulay Marina Niño Ruiz, Laura Inés Salazar Cotugno (Coordinador de obra); Patricia Yissel Dávalos Cerrón, Azucena Chanatasig, Felipe Cerrera, Andrea Carolina Palacios Rosado, Mateo Patricio Sánchez Sanaguano, Liliana Paulina Lalaleo Córdova, William Calero Cáceres, Santiago Casado, Joshua Pazmiño, Jaime Martí-Herrero, Rocio Cecibel Jiménez Paute, Kevin Campaña, Elena Coyago-Cruz, Andrea Hidalgo-Dávila, Lizbeth Alpusig-Guanoluisa, Belén Apolo, Felipe Rivera-Rueda, Yerovi Sánchez-Arias, Karen Marcella García, Rubianith Suárez, Harol Smith Daza, Geovanna Tafurt, Duverney de Jesús Chaverra, Edita Valle, Evelyn Oña, Mishel Calero, Jonathan Liria, Andrés Sebastian Calderón Velasco, Roque Rivas-Párraga, Inti Llumiquinga, Ana Bravo, Julio Rea, Máximo Moreira, Oscar Vivanco, Nicole Jara, Lilibeth Carrión, Stefanía Cevallos, Paulo Herrera, Esteban Patricio Romero Valladares, Ana Paula Rosero-Jácome, Eliza Jara-Negrete, Gabriel Picón Nava, Nelly Paredes, Wilfredo Ramiro Franco, Wilmer Shiguango, Willin Álvarez, Juan Ponce, Jessica Sánchez, Christian Israel Andrade Romero, Alexandra Vargas, David Sanchez, Negover Briñez, Byron García, Dennis Tomalá, Mery Ramirez, Jenny Rodríguez, Paúl Tufiño Mateus, Enrique Laaz, Willan Revelo, Cecilia Puertas, Juan Andrés Guadamud, Karina Olalla-Tacuri , Darwin Omar Yánez Avalos, Diana Callejas, Sara Álvarez, John Mauricio Castillo Torres, Edith Pamela Tapia Pruna, Daniela Endara, Carolina Castro, Silvia Alejandra Llerena Gordillo, Kevin Stwart Tulcanaza Ruiz, Noroska G.S. Mogollón, Melany Ochoa, María Cristina Peñuela, Jimmy Yumbo, Enith Yánez, Carolina Ñacato, Samira Lluno, Henry Conteron, Pedro Cadena, Corina Campos, Oswaldo Guzman, Micaela Campos, Cindy Vera, Dayana Vera, Christian Coral, Bruce Tumbaco, María Soledad Solorzano, Bryan Valencia, José Sebastián Araujo Soria, Sandra Torres, Enzo Loor, Oscar Ayala, Darwin Rosero, Amparo Condor, Luis Cáceres, Miguel Flores, Elena Ulcuango, Nicole Pilco, David Galarza, Mishell Cabrera, Julieth Chancay, Paola Soto, David Portillo, Diana Cisneros, José Aguirre-Déleg, Pablo Maita-Zambrano, Aimee Delgado-Cruz, Myrian Larco, María Soledad Salazar, María Susana Grijalva, Viviana Stefanía Cárdenas Loor, Mónica Dazzini Langdon, Sheila Tobar Vallejo, Vinicio Velásquez Zambrano, Juan Carlos Soria Aguas (Autor de capítulo)
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How to Cite
Dynamics of carotenoids and total phenolic compounds in commercial Chilli pepper varieties across ripening stages. (2026). In III International Congress of Biotechnology and Neotropical Ecosystems (p. e5). Editorial Unión Científica. https://doi.org/10.63804/CIBEN.25.bbfs.e5
