Wydanie 320(35)3 2015

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    PozycjaOpen Access
    GC-MS Analysis of Essential Oils Isolated from Fruits of Chosen Hot Pepper (CAPSICUM ANNUUM L.) Cultivars
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Wesołowska, Aneta; Grzeszczuk, Monika; Jadczak, Dorota; Institute of Chemistry and Environmental Protection, West Pomeranian University of Technology, Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology, Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology, Szczecin, Poland
    The burning taste of Capsicum fruits is due to the presence of the chemical group of alkaloid compounds called capsaicinoids, among which capsaicin and dihydrocapsaicin are responsible for 90% of the total pungency. The pepper fruits contain also the small amounts of essential oil, which gives them a distinctive flavor and aroma. The main objective of the present study was to determine the chemical composition of essential oils of the fruits of three hot pepper cultivars: ‘Wulkan’, ‘Padron’ and ‘Trakijska Shipka’. The essential oils were isolated from hot pepper fruits by water-steam distillation and analyzed using gas chromatography-mass spectrometry (GC-MS). Palmitic acid (11.98 and 8.96% in 2010 and 2011, respectively), pentadecanal (6.46 and 13.70%), furfural (4.02 and 1.28%), 1-nonadecene (3.67 and 5.34%), 2-methoxy-4-vinylphenol (3.26 and 1.54%) and linoleic acid (2.23 and 2.16%) were found to be the major constituents of ‘Wulkan’ cultivar volatile oil. In the essential oil of ‘Padron’ cultivar, palmitic acid (8.45 and 12.52%), furfural (6.81 and 3.32%), benzeneacetaldehyde (4.28 and 1.55%), 2-acetylpyrrole (2.31 and 1.48%) and 2-methoxy-4-vinylphenol (2.00 and 3.10%) were the most abundant compounds. Similarly, palmitic acid (10.00 and 11.17%), pentadecanal (9.04 and 11.81%), 1-nonadecene (6.17 and 10.72%), furfural (6.10 and 2.60%) as well as nonadecane (3.99 and 5.19%) and 2-methoxy-4-vinylphenol (2.82 and 1.77%) dominated in the essential oil of ‘Trakijska Shipka’ cultivar.