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Contents of capsaicinoids in chillies grown in Denmark.

https://arctichealth.org/en/permalink/ahliterature281853
Source
Food Chem. 2017 Apr 15;221:913-918
Publication Type
Article
Date
Apr-15-2017
Author
Lars Duelund
Ole G Mouritsen
Source
Food Chem. 2017 Apr 15;221:913-918
Date
Apr-15-2017
Language
English
Publication Type
Article
Keywords
Capsaicin - analogs & derivatives - analysis
Capsicum - chemistry
Climate
Denmark
Abstract
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.
PubMed ID
27979294 View in PubMed
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