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Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages.

https://arctichealth.org/en/permalink/ahliterature91000
Source
J Agric Food Chem. 2008 Dec 24;56(24):12114-21
Publication Type
Article
Date
Dec-24-2008
Author
Mueller-Seitz Erika
Hiepler Constanze
Petz Michael
Author Affiliation
Department of Food Chemistry, University of Wuppertal, D-42097 Wuppertal, Germany.
Source
J Agric Food Chem. 2008 Dec 24;56(24):12114-21
Date
Dec-24-2008
Language
English
Publication Type
Article
Keywords
Capsaicin - analogs & derivatives - analysis
Capsicum - chemistry - growth & development
Fruit - chemistry - growth & development
Abstract
The content of capsaicinoids differs widely in fruits of an individual plant. This is shown for Capsicum annuum var. Cayenne and var. DeArbol and Capsicum frutescens var. Hot Siberian, respectively. Three age groups, (i) very young, (ii) medium age, and (iii) older fruits, were studied. A consistent dependence on the node position on the plant for fruit weight and capsaicinoid content of the individual fruits was not observed. These traits do not develop concomitantly and are influenced differently by environmental factors. Therefore, the expression as capsaicinoid content per fruit leads to a different conclusion than a comparison of concentration values (mg/kg). This is exemplified for C. frutescens var. Hot Siberian grown in two consecutive years with fruits of lower fruit weight but the same capsaicinoid accumulation in the second year. Higher values for pungency (expressed as mg/kg) would have been the result from the analysis of bulked material. The fatty acid pattern of capsaicinoids is uniform for all fruits from one plant, irrespective of the large variation of total capsaicinoid content.
PubMed ID
19049315 View in PubMed
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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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