Native peppers and their agroindustrial potential
DOI:
https://doi.org/10.52428/20758944.v17iEspecial.6Keywords:
Wild and cultivated chili peppers, Biochemical analysis, Agroindustrial potentialAbstract
Bolivia, due to its varied climatic and edaphological conditions that give rise to diverse ecosystems, is a center of origin and domestication of numerous cultivated species, as is the case of the Capsicum genus, which presents a great diversity of species and varieties of native chili peppers. The Pairumani Phytotechnical and Seed Center belonging to Simón I. Patiño Foundation, maintains a working collection of 731 samples of 15 species of wild and cultivated chili, collected throughout the country. The objective of this work was to identify the agroindustrial potential of chili pepper germplasm, through a biochemical analysis of the most important nutritional qualities and the development of value-added products. 96 cultivated and wild chili peppers were studied, in which content of: capsaicin, dyes, total antioxidants, flavonoids, quercetin and fat (vitamin E) was identified. Processing-related qualities were also identified in the form of pickles, sauces and jams. The results obtained from the nutritional point of view and the response to processing, maintaining color, hotness and consistency, are being used for the development of varieties for small farmers and agro-industrial production.
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Copyright (c) 2021 Ximena Reyes Colque, Teresa Avila Alba, Ariel Choque Siles
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