DETERMINATION OF CAPSAICINOIDS AND SCOVILLE HEAT UNIT IN DIFFERENT ORNAMENTAL CAPSICUM GENOTYPES GROWN IN TURKEY USING HPLC
[ N/A ]
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Parlar Scientific Publications (P S P)
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Spices are used as flavoring, coloring, and preserving agents in foodstuff. Pepper plants (Capsicum ammum L.) area commercially grown as ornamental (plants or fruits) or to produce fruits. Pepper fruits are consumed fresh or processed as dried product (crushed, paste, spice, powder. flake, seasonings, oleoresin, etc.). Capsicum family has a long history of cultivation and utilization as a food product. In general, the consumer's choice depends on various quality characteristics. As an ancestral spice. red chilli peppers are pungent and edible fruit obtained from many varieties within the Capsicum genus (over 90 and also 2000 species). Red chilli pepper demonstrates good quality degree due to the existence of phytochemicals, colour, taste, flavor, smell, and bitterness. In this study, the liquid chromatography (LC) procedure was employed for the investigation of pungency and Scoville Heat Unit (SHU) in a total 21 different genotypes of Capsicum species.
Açıklama
Anahtar Kelimeler
Chilli pepper, Capsicum, Pungency, SHU, Capsaicinoids, Capsicum
Kaynak
Fresenius Environmental Bulletin
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
30
Sayı
12
