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  • 1 Please ask the editor of the journal.
  • 2 Facultade de Ciencias Universidade da Coruńa Bioloxía Vexetal e Ecoloxía, Departamento de Bioloxía Animal A Zapateira s/n 15071 A Coruńa. Spain
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Capsaicinoid and phenolic contents were determined at different maturation stages of the pepper fruit, with an increase being observed in the levels of both components. The increase in total soluble phenolics probably reflects the accumulation of capsaicinoids seen throughout development. Four different capsaicinoids and their precursor vanillylamine were identified in the cultivars studied. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin showed the same accumulation patterns in all stages, but homodihydrocapsaicin appeared only in the last stage.

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