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Determination of capsaicinoid profile of different chilli peppers grown in Turkey
Author(s) -
Poyrazoǧlu Ender Sinan,
Yemiş Oktay,
Kadakal Çetin,
Artık Nevzat
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2087
Subject(s) - pepper , capsaicin , capsicum annuum , pungency , solanaceae , horticulture , capsicum chinense , biology , botany , chemistry , biochemistry , receptor , gene
In this research the major pungent components of chilli peppers, namely capsaicin, dihydrocapsaicin and nordihydrocapsaicin, were determined by high‐performance liquid chromatography. Chilli pepper varieties Maraş, Süs, Cin and Isot were collected from different regions (Maraş and Urfa) of Turkey. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin contents of Maraş peppers were 0.81–1.42, 0.38–0.70 and 0.01–0.04 mg g −1 respectively. Total capsaicinoid contents of Süs, Cin and Isot peppers were 2.11, 4.70 and 0.55 mg g −1 respectively, while total capsaicinoid contents of their seeds were 0.63, 1.70 and 1.60 mg g −1 respectively. All the peppers in this study belong to the family Solanaceae, genus Capsicum and species annuum or frutescens . Copyright © 2005 Society of Chemical Industry