Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli

Determination of capsaicinoids content in various products from seven chilli cultivars was made. Capsaicin, the major element among capsaicinoids, is found primarily in the fruit of Capsicum to which it provides spicy flavor. Extraction of capsaicin in the present study was done using acetonitrile a...

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Autores principales:	M Bhagawati, A Saikia
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2015
Materias:	capsaicinoids capsaicin high performance liquid chromatography hplc shu Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/01490a42b64345a98866456e4aae9c61
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spelling	oai:doaj.org-article:01490a42b64345a98866456e4aae9c612021-12-02T11:14:40ZCultivar Variation for Capsaicinoid Content in some Processed Products of Chilli0973-354X2582-4899https://doaj.org/article/01490a42b64345a98866456e4aae9c612015-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/131https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Determination of capsaicinoids content in various products from seven chilli cultivars was made. Capsaicin, the major element among capsaicinoids, is found primarily in the fruit of Capsicum to which it provides spicy flavor. Extraction of capsaicin in the present study was done using acetonitrile as the solvent, and High Performance Liquid Chromatography was used for its quantification. Whole dried-fruits of 'Bhut Red' (Capsicum chinense) showed the highest concentration of capsaicin (2.59%) and level of pungency (4,40,000 SHU), whereas, salted mash of 'Lemon Drop' (Capsicum baccatum) had the lowest capsaicin concentration (0.07%) and pungency level (12,000 SHU). As capsaicinoids are important in food and pharmaceutical industries, developing products from selected cultivars of chilli with high pungency and high capsaicinoid content will prove useful in order to ensuring health security.M BhagawatiA SaikiaSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlecapsaicinoidscapsaicinhigh performance liquid chromatographyhplcshuPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 10, Iss 2, Pp 210-215 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	capsaicinoids capsaicin high performance liquid chromatography hplc shu Plant culture SB1-1110
spellingShingle	capsaicinoids capsaicin high performance liquid chromatography hplc shu Plant culture SB1-1110 M Bhagawati A Saikia Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
description	Determination of capsaicinoids content in various products from seven chilli cultivars was made. Capsaicin, the major element among capsaicinoids, is found primarily in the fruit of Capsicum to which it provides spicy flavor. Extraction of capsaicin in the present study was done using acetonitrile as the solvent, and High Performance Liquid Chromatography was used for its quantification. Whole dried-fruits of 'Bhut Red' (Capsicum chinense) showed the highest concentration of capsaicin (2.59%) and level of pungency (4,40,000 SHU), whereas, salted mash of 'Lemon Drop' (Capsicum baccatum) had the lowest capsaicin concentration (0.07%) and pungency level (12,000 SHU). As capsaicinoids are important in food and pharmaceutical industries, developing products from selected cultivars of chilli with high pungency and high capsaicinoid content will prove useful in order to ensuring health security.
format	article
author	M Bhagawati A Saikia
author_facet	M Bhagawati A Saikia
author_sort	M Bhagawati
title	Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
title_short	Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
title_full	Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
title_fullStr	Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
title_full_unstemmed	Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli
title_sort	cultivar variation for capsaicinoid content in some processed products of chilli
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2015
url	https://doaj.org/article/01490a42b64345a98866456e4aae9c61
work_keys_str_mv	AT mbhagawati cultivarvariationforcapsaicinoidcontentinsomeprocessedproductsofchilli AT asaikia cultivarvariationforcapsaicinoidcontentinsomeprocessedproductsofchilli
_version_	1718396095223037952

Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli

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