Etude comparative des composés biochimiques de 12 accessions locales de piment (Capsicum annuum L.) des oasis tunisiennes

Safa Beb Abed; Najla Dhen; Belgacem Lachiheb; Boutheina Al Mohandes Dridi; Thouraya Rhim

doi:10.56027/JOASD.spiss112022

Authors

Safa Beb Abed
Najla Dhen
Belgacem Lachiheb
Boutheina Al Mohandes Dridi
Thouraya Rhim

DOI:

https://doi.org/10.56027/JOASD.spiss112022

Keywords:

pepper, genetic ressources, biochemical charcterization

Abstract

Capsicum annuum is among the five domesticated Capsicum species (frutescens, annuum, baccatum, chinense and pubescens) the most cultivated in the world. It adapts quite well, in a dry and warm environment. It is of real socio-economic importance, capable of providing a production of fruit consumed fresh or in the form of products little processed (preserved chilli, dried chilli, spice, etc.) of high nutritional value. The objective of this research was to study the biochemical diversity: capsaicin, dihydrocapsaicin, iron, potassium, magnesium, sodium, zinc, flavonoids and phenolic acids contained in a collection of chillies from different zones of oasis in Tunisia (Gabès, Kbeli and Tozeur). The characterization of these elements was identified using the HPLC method and atomic absorption spectrophotometry. There is considerable variability between localities in terms of chemical richness (coefficient of variation % between 43 and 108%). The recovery of these old sources, which have been replaced by commercial cultivars causing genetic erosion in this crop, should be crucial for the maintenance of sustainable agriculture.

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