<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2442</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Químicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Quím.]]></abbrev-journal-title>
<issn>2221-2442</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24422022000200288</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[DISTRIBUTION OF &#937;-1-METHYL- FATTY ACIDS REGARDING TO CAPSAICINOIDS CONTENT IN FRUITS AND PLANTS OF CAPSICUM]]></article-title>
<article-title xml:lang="es"><![CDATA[DISTRIBUCIÓN DE ÁCIDOS GRASOS &#937;-1-METIL-CON RESPECTO AL CONTENIDO DE CAPSAICINOIDES EN FRUTOS Y PLANTAS DE CAPSICUM]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arroyo Orbegoso]]></surname>
<given-names><![CDATA[A.G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Vargas]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ariza Castolo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Estévez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez Guzmán]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calva-Calva]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,CINVESTAV-IPN Biotechnology and Bioengineering ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,TESE Division of Chemical and Biochemical Engineering ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,CINVESTAV-IPN Chemistry Department ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,CICY Unidad de Bioquímica y Biología Molecular de Plantas ]]></institution>
<addr-line><![CDATA[ Yucatán]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>53</volume>
<numero>2</numero>
<fpage>288</fpage>
<lpage>293</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24422022000200288&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24422022000200288&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24422022000200288&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Capsaicinoids, the pungent compounds of Capsicum (Chili) fruits, are amides of vanillylamine with &#969;-1-methyl-fatty acids of nine to eleven carbons. Isotopic studies have revealed that vanillylamine come from phenylalanine via the phenylpropanoid pathway, while the &#969;-1-methyl-fatty acids come from valine or leucine via isobutyrate or isovalerate, but the intermediate biochemical steps of the biosynthesis of these fatty acids are still obscure. Furthermore, there is no clear experimental evidence for the presence of these &#969;-1-methylated fatty acids precursors of capsaicinoids in fruits or other tissues of Capsicum plants. The objective of this study was to investigate by HPLC and GC/MS the presence and distribution of these branched fatty acids in fruits and biomass of cell cultures from several species of Capsicum in relation to the content of capsaicinoids. Capsaicinoids were detected exclusively in placental tissue and in biomass of cell suspension cultures. Its content regarding to the ripening stage of the fruits showed a typical growth pattern, reaching a stationary phase of accumulation during its transition from green to the final color, characteristic of each species. Interestingly, &#969;-1-methylated fatty acids were positively detected in tiny amounts in the placental tissue, but also in other parts of the fruit, and putatively in leaves adjacent to the peduncle of fruits.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los capsaicinoides, compuestos pungentes los frutas de Capsicum (Chili), son amidas de vainililamina y ácidos grasos de nueve a once carbonos &#969;-1-metilados. Estudios isotópicos han revelado que la vainililamina proviene de la fenilalanina a través de la vía de los fenilpropanoides, mientras que los &#969;-1-metil-ácidos grasos provienen de la valina o de la leucina vía isobutirato o isovalerato, sin embargo, las etapas bioquímicas intermediarias de la biosíntesis de esos ácidos aún son obscuros. Aún más, no hay evidencia experimental clara de la presencia de estos ácidos grasos &#969;-1-metilados, precursores de los capsaicinoides, en frutos u otros tejidos de las plantas de Capsicum. El objetivo de este estudio fue investigar por HPLC y GC/MS la presencia y distribución de esos ácidos grasos ramificados en frutos y biomasa de cultivos celulares de varias especies de Capsicum en relación con el contenido de capsaicinoides. Los capsaicinoides se detectaron exclusivamente en el tejido placentario y en la biomasa de cultivos de células in vitro. Su contenido con respecto a la etapa de maduración de los frutos mostró un patrón de crecimiento típico, alcanzando una fase estacionaria de acumulación durante su transición de color verde al color final característico de cada especie. Interesantemente, los ácidos grasos &#969;-1-metilados se detectaron positivamente en muy pequeñas cantidades en el tejido placentario, pero también en otros órganos de los frutos y putativamente en las hojas adyacentes al pedúnculo de los frutos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Chili]]></kwd>
<kwd lng="en"><![CDATA[secondary metabolism]]></kwd>
<kwd lng="en"><![CDATA[turnover]]></kwd>
<kwd lng="en"><![CDATA[carotenes]]></kwd>
<kwd lng="en"><![CDATA[phenols]]></kwd>
<kwd lng="en"><![CDATA[non-climacteric fruits]]></kwd>
<kwd lng="es"><![CDATA[Chile]]></kwd>
<kwd lng="es"><![CDATA[metabolismo secundario]]></kwd>
<kwd lng="es"><![CDATA[recambio]]></kwd>
<kwd lng="es"><![CDATA[carotenos]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="es"><![CDATA[frutos no climatéricos]]></kwd>
</kwd-group>
</article-meta>
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