Content of Capsaicin in Pepper Fruits (Capsicum annuum L.)
Abstract
The varieties of genus Capsicum, in dependence on the type, cultivars, maturity, the effect of the light type (intensity of the solar light or fluorescent light), moisture and temperature during the vegetation, are rich with many different groups of biological active compounds. From all groups of biological active – secondary metabolites, in the species of genus Capsicum the most importance have the alkaloids capsaicinoides, which are present only in the cultivars of genus Capsicum, and only they are responsible for the pungent of pepper. From all capsaicinoides only two compounds with 80-90% are responsible for the pungent of pepper and they are capsaicin and dihidrocapsaicin. The purpose of our examination was to evaluate the total content of capsaicin in the nine different in pungent varieties of pepper (Capsicum annuum L.).References
Davison, M.W. (2000): Capsaicin – Molecular Expressions: Phytochemical Gallery, Florida State University, National High Magnetic Field Laboratory.
De Witt, D. (2000): Creams, Sprays, Gels, Stics, Powders and Compounds a Capsaicin Update, 2000, The Healing Powers of Peppers.
Govindarajan, V.S. (1986): Capsicum - production, technology, chemistry and quality - Part III. Chemistry of the colour, aroma and pungency stimuli, CRC, Critical Review in Food Science and Nutrition: 24 (3) 254-355.
Govindarajan, V.S. (1985): Capsicum - production, technology, chemistry and quality - Part II. Processed products, standards world production and trade, CRC, Critical Review in Food Science and Nutrition: 23 (3)207-288.
Govindarajan, V.S. (1985): Capsicum - production, technology, chemistry and quality - Part I. Botany, cultivation and primary processing, CRC, Critical Review in Food Science and Nutrition: 22 (2): 109-176.
Lazik Branka (1995): Povrtarstvo, Paprika (Capsicum annuum), Poqoprivredni fakultet, Univerzitet Novi Sad, Jugoslavija.
Todd, P.H., Jr. (1958): Detection of foreing pungent compounds, Food Technology 58: 168-470.
Suzuki, T., Iwai, K. (1984): The alcaloids: Chemistry and Pharmacology (23) p228.
Suzuki J.I., Tausing, F. Morse R.E., (1956): Some Observation on Red Pepper. I. A. New Method for the Determination of Pungency in Red Pepper.
Food Technology (1957):100-104.
