%0 Journal Article
%T Determination of the Chemical Volatile Compounds of a Chili Pepper Cultivar (<i>Capsicum annuum</i>) Grown in Eastern C£¿te d¡¯Ivoire
%A Faustin Aka Kabaran
%A Nahoss¨¦ Ziao
%A Ohouo R¨¦gina Antoinette Don
%A Pascal Am¨¦d¨¦e Ahi
%J Asian Journal of Applied Sciences
%D 2019
%R 10.24203/ajas.v7i3.5870
%X Chilli is widely used throughout the world and, in C£¿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 C£¿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
%K [Cultivar
%K chilli
%K Capsicum annuum
%K volatile compounds
%K extraction
%K essential oil
%K GC/MS]
%U https://www.ajouronline.com/index.php/AJAS/article/view/5870