Determination of the Chemical Volatile Compounds of a Chili Pepper Cultivar (<i>Capsicum annuum</i>) Grown in Eastern CÃ´te dâ€™Ivoire
Keywords:Cultivar, chilli, Capsicum annuum, volatile compounds, extraction, essential oil, GC/MS
AbstractChilli is widely used throughout the world and, in CÃ´te d'Ivoire in particular, for his nutritional and medicinal properties. Indeed, peppers are good sources of vitamins, polyphenols, minerals and volatile compounds. This work allowed to determine the volatile compounds of a pepper cultivar (Capsicum annuum) grown in eastern CÃ´te d'Ivoire. The analysis of the volatile compounds was made by gas chromatography coupled to the mass spectrophotometer (GC-MS). The results showed that the fresh fruits of the grown pepper cultivar contained a total of 37 compounds. Majority compounds identified in green fruits are thymol (24.60%), d-limonene (21.80%) and hexyl isovalerate (09.90%) while those identified in fresh red fruits are thymol (45.90%), hexyl isovalerate (14.90%) and linalool (05.50%). The identified compounds belong to different families of compounds: terpenes (monoterpenes and sesquiterpenes), alcohols, aldehydes, fatty acids, esters, ketones and hydrocarbons. The fresh red fruits are rich in thymol and green fruits in D-limonene. This study shows that this chili cultivar has very interesting properties that can contribute to human health. As a result, this pepper could be a good pharmacological source.
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