Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits1
نویسندگان
چکیده
منابع مشابه
Capsaicin Content and Pungency of Dierent Capsicum spp. Cultivars
Six chilli cultivars belonging to three species of Capsicum: Capsicum annuum L. (cvs ‘Meiteimorok’ and ‘Haomorok’), Capsicum !utescens L. (cvs ‘Uchithi’ and ‘Mashingkha’) and Capsicum chinense Jacq. (cvs ‘Umorok’ and ‘Chiengpi’) are economically important food crops. !e capsaicin content and pungency in scoville heat unit (SHU) of these six chilli cultivars were determined by high-performance l...
متن کاملVariability for free sugars and organic acids in Capsicum chinense.
Variability in the concentrations of the chemical constituents that contribute to fruit flavor in Capsicum chinense is poorly documented in the scientific literature. We surveyed fruit of 216 landraces and cultivated varieties of Capsicum chinense acquired from North, Central, and South America, and analyzed these for concentrations of the simple sugars sucrose, glucose, and fructose, and citri...
متن کاملNitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas
In chili pepper's pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 da...
متن کاملCapsaicinoids Extraction from Several Capsicum Species Cultivated in Romania
The latest world trends in scientific research are directed towards the production and application of secondary metabolites. The plant of the genus Capsicum produces a fruit (chilli pepper) with unique bioactive compounds. Pepper fruits are a rich source of metabolites with potential health-promoting properties, for example carotenoids (provitamin A), ascorbic acid (vitamin C), tocopherols (vit...
متن کاملIn vitro micropropagation of Capsicum Chinense Jacq. (Naga King Chili)
An in vitro micropropagation protocol was developed for Capsicum chinense Jacq. popularly known as habenaro pepper which is one of the world’s hottest chilli and it is a traditional food item of the Naga people. Nagaland is believed to be the original home for the chilli pepper. The Guinness book of World record has awarded this chilli as hottest one as it contains 1,041,427 Scoville Heat units...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Pesquisa Agropecuária Tropical
سال: 2018
ISSN: 1983-4063,1517-6398
DOI: 10.1590/1983-40632018v4852334