Chemical Constituents of Pungent Spice Pepper (Capsicum annuum L.) from Macedonian Origin

  • Vesna Rafajlovska
  • Renata Slaveska-Raicki
  • Liljana Koleva Gudeva
  • Sasa Mitrev
  • Mirija Srbinovska

Abstract

In this paper the chemical constituents of the pungent spice pepperCapsicum annuum L. ssp. Microcarpum from Macedonian origin are estimated.Content of moisture, proteins and soluble sugars is 9.60%, 6.68% and 20.33%,respectively. Color capacity of the pungent spice pepper is 5.60 gcapsanthin/kg pepper dry matter.The influence of organic solvents on the pepper oleoresin extractionand contents of colored components and capsaicin content in it is also studied.The highest quantity of pepper oleoresin (25%) is obtained using ethanol asextraction means. In the pepper oleoresin extracted by diethyl ether the highestconcentration of color expressed as a capsanthin is determined. When n-hexaneis applied during pepper extraction, in the color extracted quantity the redfraction is 93.83% from the total color contents in the pepper oleoresin.According to the highest capsaicin content of 1.53% in the pepperoleoresin, benzene is most suitable as compared to the other investigatedextraction means.

References

AOAO, Standard Methods of Analysis, 15th Ed., Washington, DC,1988.

Biacs, A. P.; Daood, G. H.; Pavisa, A.; Hajdu F. (1989). Studies on the carotenoid pigments of pepper (Capsicum annuum L. var Sz-20). J. Agric. Food Chem., 37 (2), 350-353.

Cvetkov, Lj.; Rafajlovska V. (1992). Choice of suitable solvent foroleoresin extraction from grinded spicy pepper. Bull. Chem. Technol. Macedonia. 11, 61-66.

Davies, B. H.; Matthews, S; Kirk, J. T. O. (1970). The nature and biosynthesis of the carotenoids of different color varieties of Capsicum annuum. Phytochemistry, 9, 797-805.

Gordon, H. T; Bauernfeind J. C. (1982). Carotenoids as food colorants. CRC Crit. Rev. Food Sci. Nutr., 18, 59-97.

Govindarajan, V. S. (1986a). Capsicum - Production, technology, chemistry and quality, Part II. World production and trade. CRC Crit. Rev. Food Sci. Nutr., 23 (3), 207-287.

Govindarajan, V. S. (1986b). Capsicum - Production, technology, chemistry and quality, Part III. Chemistry of the color, aroma and pungency. CRC Crit. Rev. Food Sci. Nutr., 24 (3), 245-533.

Hornero-Méndez D.; Míngues-Mosquera M. I. (2001). Rapid Spectrophotometric Determination of Red and Yellow Isocromic Carotenoid Fraction in pepper and Red Pepper Oleoresins, J. Agric. Food Chem., 49, 3584- 3588.

Howard, R. L.; Smith, T. R.; Wagner, B. A.; Villason, B.; Burns, E. E. (1994). Provitamin A and ascorbic acid content of fresh pepper, cultivars capsicum annuum and processed jalapenos. J. Food Sci., 59 (2), 362-365.

Kense, W. (1970). Solid-liquid extraction with a Carousel-type extractor. Chem., Ztg. Chem. Appl., 94 (2), 56-62.

Matsufuji, H.; Nakaura, H.; Chino, M.; Takeda, M. (1998). Antioxidant activity of capsanthin and the fatty acids esters in pepper (Capsicum annuum). J. Agric. Food Chem., 46, 3468-3472.

Mínguez-Mosquera, M. I.; Hornero-Méndez, D. (1993). Separation and quantification of the carotenoids pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed phase, HPLC. J. Agric. Food Chem., 41, 1616–1620.

Mínguez-Mosquera, M. I.; Pérez-Gálvez, A. (1998). Color quality in pepper oleoresins. J. Agric. Food Chem., 46, 5124-5127.

Nambudiri, E. S.; Lewis, S. Y.; Krishnamurthy, N.; Mathew, A. G. (1970). Oleoresin pepper. Flavour Ind., 1, 97-99.

Rahman, M. M. F.; Buckle, A. K.; Edwards, A. K. (1980). Changes in total solids, ascorbic acid and total pigment content of capsicum cultivars during maturation and ripening. J. Food Sci., 15, 241-249.

Rajaraman, K.; Kuty-Sumathy, A. M.; Sankarikutty, B.; Mathew, G. A. (1981). Ethylacetat as solvent for extraction of spice oleoresins. J. Food Sci. Technol., 18, 101-103.

Trajkovic, J.; Baras, J.; Miric, M.; Šiler, S. Analize životnih namirnica, Tehnološko-metalurški fakultet, Beograd, 1983.

Vinaz, P.; Camoilo, N.; Gardia-Lopez, I.; Cordoba-Hernandez, M. (1992). Liquid chromatographic determination of fat-soluble vitamins in pepper and pepper oleoresin. Food. Chem., 45, 349-355.

Vracar, O. Lj.; Prirucnik za kontrolu kvaliteta svežeg i preradenog voca, povrca i pecurki i osvežavajuc bezalhoholnih pica, Novi Sad, 2001.

Published
2013-05-07

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 > >>