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

Auteurs

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

DOI :

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

Mots-clés :

piment, ressources génétique, caractérisation biochimique

Résumé

Le Capsicum annuum est parmi les cinq espèces Capsicum domestiquées (frutescens, annuum, baccatum, chinense et pubescens) le plus cultivé dans le monde. Il s'adapte assez bien, au milieu sec et chaud. Il est d’une réelle importance socio-économique, capable, de fournir une production de fruits consommés frais ou sous forme de produits peu transformés (piment conservé, piment séché, épice, etc.) de valeur nutritive élevée. L’objectif de cette recherche était d’étudier la diversité biochimique : capsaïcine, dihydrocapsaicine, fer, potassium, magnésium, sodium, zinc, flavonoïdes et acides phénoliques contenus dans une collection de piment provenant de différentes zones d’oasis en Tunisie (Gabès, Kbeli et Tozeur). La caractérisation de ces éléments a été identifié en utilisant la méthode HPLC et la spectrophotométrie d’absorption atomique. On constate une grande variabilité entre les localités de point de vue richesse en composés chimique (coefficient de variation % entre 43 et 108%).

La récupération de ces anciennes provenances, qui ont été remplacé par des cultivars commerciaux provoquant une érosion génétique dans cette culture, devraient être capitale pour le maintien d’une agriculture durable.

Références

Barbero, G.F. , Ruiz, A.G., Liazid, A., Palma, M., Vera, J.C., Barroso, C.G. (2014). Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.). Food Chemistry 153, 200–206.

Calixto, R., Freitas, F., Molina, A., Junior, D., Zanotto-filho, A., Suzana, K., Moreira, F. (2016). Chronic ozone exposure alters the secondary metabolite profile, antioxidant potential, anti-in flammatory property, and quality of red pepper fruit from Capsicum baccatum. Ecotoxicology and Environmental Safety 129, 16–24.

Ebrahimi, N.S., Hadian, J., Mirjalili, M.H., Sonboli, A., Yousefzadi, M. (2008). Essential oil composition and antimibacterial activity of Thymus caramanicus at different phonological stages. Food Chemistry 110, 927-931.

El Khaldi, R., Dhaouadi,L., Besser, H. (2021) . Response of Oasian and exotic pepper (Capsicum spp.) cultivars from Tunisia to salt stress at germination and early seedling stages. Journal of horticulture and postharvest research 4(1), 13-24.

FAO (2007). FAO Production Yearbook, Rome, pp: 333.

Khan, N., Ahmed, M.J., Shah, S.Z.A. (2019) . Comparative analysis of mineral content and proximate composition from chilli pepper (Capsicum annuum L.) germplasm. Pure Appl. Biol 8, 1338–1347.

Lahbib, K., Dabbou, S., Bnejdi, F., Pandino, G., Lombardo, S., El Gazzah, M., El Bok, S. (2021). Agro-Morphological, Biochemical and Antioxidant Characterization of a Tunisian Chili Pepper Germplasm Collection. Agriculture 11(12), 1236.

Lee, Y.L., Yang, J.H., Mau, J.L. (2008). Antioxidant properties of water extracts from extracts from Monascus fermented soybeans. Food Chem 106, 1128–1137.

Lu, M. W., Ho, C. T., & Huang, Q. R. (2017). Extraction, bioavailability, and bioefficacy of apsaicinoids. Journal of Food and Drug Analysis 25(1), 27-36.

Materska, M. (2014). Bioactive phenolics of fresh and freeze-dried sweet and semi-spicy pepper fruits (Capsicum annuum L.). Journal of Functional Foods 7, 269-277.

Miliauskas, G., Venskutonis, P.R., Van Beek, T.A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extract. Food Chem 85, 31-237.

Mnari‑Hattab, M., Zaagueri, T., Zammouri, S., Rhim, T. (2022). First report of tomato leaf curl New Delhi virus infecting pepper in Tunisia. Journal of Plant Pathology.

Nyadanu D, Aboagye LM, Akromah MK, Osei MK, Dordoe MB. (2014). Agromorphological characterization of gboma eggplant, an indigenous fruit and leafy vegetable in Ghana. African Crop Science Journal, 22(4), 281-289.

Ornelas-Paz, J., J. Mart_ınez-Burrola, S. Ruiz-Cruz, V. Santana- Rodr_ıguez, V. IbarraJunquera, G. Olivas, and J. P_erez-Mart_ınez. (2010). Effect of cooking on the Capsaicinoids and phenolics contents of Mexican peppers. Food Chemistry 119 (4), 1619–25.

Rivera, A., Monteagudo, A.B., Igartua, E., Taboada, A., Garcia-Ulloa, A., Pomar, F., Silvar, C. (2016). Assessing genetic and phenotypic diversity in pepper (Capsicum annuum L.) landraces from North-West . Spain Science Horticulture 203, 1–11.

Rubio, C., Hardisson, A., Martín, R. E., Báez, A., Martín, M. M., Álvarez, R. (2002). Mineral composition of the red and green pepper ( Capsicum annuum) from Tenerife Island. European Food Research and Technology 214, 501– 504.

Sarpras, M., Ahmad, I., Rawoof, A., Ramchiary, N. (2019). Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species. LWT - Food Science and Technology 105, 363–370.

Tim, T.P.C., Lamb, A.J.(2005). Antimicrobial activity of flavonoids. Inter J Antimicrob Agents 26, 343-356.

Troconis-Torres, I. G., Rojas-López, M., Hernández-Rodríguez, C., Villa-Tanaca, L., Maldonado-Mendoza, I. E., Dorantes-Álvarez, L., et al. (2012). Biochemical and molecular analysis of some commercial samples of chilli peppers from Mexico. Journal of Biomedicine and Biotechnology 873090.

Tundis, R., Menichini, F., Bonesi, M., Conforti,F., Statti,G., Menichini, F., Loizzo, M. (2013). Antioxidant and hypoglycaemic activities and their relationship to phytochemicals in Capsicum annuum cultivars during fruit development . LWT - Food Science and Technology 53, 370-377.

Uarrota,V,G., Maraschin,M., De Bairros, A,F,M., Pedreschi, R. (2020). Factors affecting the capsaicinoid profile of hot peppers and biological activity of their nonpungent analogs (Capsinoids) present in sweet peppers. Critical Reviews in Food Science and Nutrition.

Kondakova, V., Tsvetkov, I., Batchvarova, R., Dzhambazova, I.B.T. , Slavov, S. (2009) Phenol compounds-qualitative index in small fruits. Biotechnology and Biotechnological Equipment 23 ,1444-1448.

Zamljen, T., Jakopič, J., Hudina,M., Veberič, R., Slatnar, A. (2021). Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments. Nature portfolio 11, 4932.