Resumo

GARCIA-JIMENEZ, F.A.; ROMERO-CASTILLO, P.A.  e  REYES-DORANTES, A.. Carotenoids present in chili ancho and pasilla (Capsicum annuum L.) in samples of ten years and recent. Polibotánica [online]. 2018, n.46, pp.259-272. ISSN 1405-2768.  https://doi.org/10.18387/polibotanica.46.17.

The chili originates from Mexico and there are archaeological evidences that it has been cultivated since 9000 years old b.C. in the regions of Tehuacan; Puebla and Ocampo; Tamaulipas. The present research will be evaluated the presence of carotenoids α, β carotene and criptoxantine in Chili Ancho and Pasilla (Capsicum annuum L.) of 10 years and recent, these varieties are use in Mexican cuisine by normal phase (HPLC). We sampled of chili Ancho and Pasilla varieties of different quality at the local market with trade mark San Lazaro. The samples of chili ancho and pasilla were macerated in 125 mL of ethyl acetate in the absence of light, at room temperature during a week. Several fractions were analyzed by normal phase HPLC employing a column silicagel Nucleosil 100-5 µm C18, 3.9 X 300 mm, with a hexane:acetone mixture 30:70 and a column flow of 1 mL/min. The data were analyzed with analysis of variance (ANOVA) in block design completely random with comparison of Tukey means (α = 0.05) in order to find significant differences. The analysis of the data was realized with Statistical Analysis System (SAS V8). In the ancho chili was found a higher presence of α-Carotene, β-carotene and β-cryptoxanthin both in samples from 10 years ago and in recent and precursors of vitamin A (β-carotene y β-cryptoxanthin). With respect to pasilla chili in samples of ten years and recent the carotenoids found were zeaxanthin and cis-zeaxanthin.

Palavras-chave : Ancho and Pasilla Chili; carotenoids; HPLC; analysis of variance (ANOVA).