کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5133789 1492071 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Contents of capsaicinoids in chillies grown in Denmark
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Contents of capsaicinoids in chillies grown in Denmark
چکیده انگلیسی


- Capsaicinoid content of 15 chilli cultivars grown in Denmark was determined.
- The milder cultivar, low capsaicinoid content, showed a surprisingly high pungency.
- The milder cultivars showed a higher contend of the minor capsaicinoid.

We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000 ± 1400, 247,000 ± 24,000 and 665,000 ± 4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas. Furthermore we have found that the relative distribution of the four capsaicinoids in the 15 different cultivars is highly variable, with the content of capsaicin ranging from 31% to 71% of the total capsaicinoid content.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 221, 15 April 2017, Pages 913-918
نویسندگان
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