Título
Evolución de los capsaicinoides y compuestos volátiles, presentes en pastas fermentadas de chile jalapeño y serrano
Autor
Julisa Lopez
Colaborador
PEDRO MARTIN MONDRAGON CORTEZ (Colaborador)
Nivel de Acceso
Acceso Abierto
Resumen o descripción
The chili pepper (Capsicum) is a basic ingredient in Mexican food, their flavor and aroma are influenced by volatile compounds responsible for odor; and the capsaicinoids, responsible for the pungency. In this work, was analyzed the fermentation effect in evolution of major capsaicinoids and in the volatile compounds. The capsaicinoids (capsaicin and dihydrocapsaicin) by using high performance liquid chromatography (HPLC) using two fermented pastes from jalapeño and serrano chili peppers. On the other hand, gas chromatography coupled with mass spectrometry (GC-MS) was used to evaluate volatile compounds. The results showed that capsaicinoids increased in fermented pastes from two varieties. Capsaicin was observed in the interval from 188.98 to 311.53 ppm and 107.39 to 195.80 ppm in jalapeño and serrano fermented pastes, respectively. While that dihydrocapsaicin was observed in the interval from 29.78 to 37.81 ppm and 15.11 to 28.86 ppm in jalapeño and serrano fermented pastes, respectively. By using GC-MS were identified 68 volatiles compounds in both fermented pastes. The compounds were classified in chemical family, and for example was observed that sulfuric compounds decreased while that the acids compounds increased in jalapeño and serrano peppers pastes. The results obtained in this work, could be used to select specific type of fermented paste to elaborate typical salsa with originals sensory and nutrimental properties.
Editor
5°Congreso Internacional Biología, Química y Agronomía, Universidad Autónoma de Guadalajara
Fecha de publicación
2015
Tipo de publicación
Memoria de congreso
Recurso de información
Formato
application/pdf
Idioma
Español
Audiencia
Estudiantes
Investigadores
Maestros
Repositorio Orígen
Repositorio Institucional de CIATEJ
Descargas
2300