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Type: Artigo de Periódico
Title: Comparative Study Of Capsaicinoid Composition In Capsicum Peppers Grown In Brazil
Author: de Aguiar
AC; Coutinho
JP; Barbero
GF; Godoy
HT; Martinez
Abstract: Twenty different varieties of Capsicum pepper cultivars belonging to four species (Capsicum chinense, Capsicum annuum, Capsicum frutescens, and Capsicum baccatum) were characterized in terms of their capsaicinoid and total phenolic content. The peppers were sown in a farm in the southeastern region of Sao Paulo State. The determination of capsaicinoids was performed by ultra-performance liquid chromatography. The total phenolic content was determined spectrophotometrically with the Folin-Ciocalteu reagent. Results were expressed as mu g capsaicinoid/g fresh pepper and as Scoville heat unit. A wide variation was observed among the compositions of capsaicinoids. Capsaicin and dihydrocapsaicin were the most abundant peaks. Capsaicinoids were not identified in the pepper varieties Cheiro Verde, Cambuci Verde, Cambuci Vermelha, and Biquinho. The spiciest pepper was Naga Jolokia (119,016 Scoville heat unit). Regarding the phenolic contents, a large variability was observed. Total phenolic content ranged from 0.35 mg gallic acid equivalent/g in Cambuci Verde to 3.06 mg gallic acid equivalent/g in Naga Jolokia. The current study may benefit consumers, the food, and pharmaceutical industries due to the increasing interest in pharmacological compounds present in hot and sweet Capsicum peppers.
Subject: Total Phenolic Content
Scoville Heat Unit
Citation: International Journal Of Food Properties. TAYLOR & FRANCIS INC, n. 19, n. 6, p. 1292 - 1302.
Rights: fechado
Identifier DOI: 10.1080/10942912.2015.1072210
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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