Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)

@article{Meckelmann2015PhytochemicalsIN,
  title={Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)},
  author={Sven W. Meckelmann and C G Jansen and Dieter W. Riegel and Maarten Zonneveld and Llerm{\'e} R{\'i}os and Karla Pe{\~n}a and Erika Mueller-Seitz and Michael Petz},
  journal={European Food Research and Technology},
  year={2015},
  volume={241},
  pages={817-825}
}
Peru is considered a hotspot with maybe the highest diversity of domesticated chili peppers. Capsicum pubescens is the least explored domesticated chili pepper, especially with regard to its chemical composition. Thirty-two different C. pubescens (Rocoto) accessions, out of the national Peruvian Capsicum germplasm collection at the Instituto Nacional de Innovación Agraria, were selected for investigating the phytochemical content and its variability. After drying and milling, the fruits were… 
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TLDR
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EFFECT OF THE FREEZE - DRYING ON THE FUNCTIONAL PROPERTIES ROCOTO CHILI PEPPER (Capsicum pubescens)
1 Ingeniera Agroindustrial, Estudiante de Maestría en Ingeniería Agroindustrial. Universidad Nacional de Colombia, Calle 59A No. 63-20, Medellín, Colombia, e-mail: blcaballerog@unal.edu.co; 2
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References

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TLDR
The national Capsicum germplasm bank of Peru at INIA holds a unique collection of more than 700 Capsicum accessions, including many landraces, but a wide variability in phytochemical composition and concentration levels was found.
Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations
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TLDR
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CAPSAICINOIDES, VITAMINA C Y HETEROSIS DURANTE EL DESARROLLO DEL FRUTO DE CHILE MANZANO CAPSAICINOIDS, VITAMIN C AND HETEROSIS DURING FRUIT DEVELOPMENT OF MANZANO HOT PEPPER
The capsaicinoids, among which capsaicin, dehydrocapsaicin, norhydrocapsaicin and homocapsaicin are outstanding, cause hotness in the fruit of hot pepper (Capsicum spp.). These components are used in
Variation for bioactive compounds in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) and implications for breeding
TLDR
The results show that in both growing conditions C. baccatum presents a considerable variation for most of the traits studied, with several accessions having similar or higher levels than C. annuum for the compounds studied, which indicates that C.baccatum is an important source of antioxidant compounds with nutritional value.
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TLDR
In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified and will be of use to inspire future studies aimed at improving the flavour of these species.
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TLDR
Fruit pungency of the manzano chili materials used in this study is regulated mainly by dominant genes, more than by additive effect genes, and that extranuclear genes also have a significant influence, a result that had not been previously reported.
Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz & Pav.) from Oaxaca, Mexico
TLDR
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Physiological Characterization of Manzano Hot Pepper (Capsicum pubescens R & P) Landraces
Six manzano hot chile pepper landraces (Capsicum pubescens R & P) were evaluated to identify genotypes which might contribute toward obtaining superior hybrids by providing the following
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