DETERMINATION OF CAPSAICINOIDS AND SCOVILLE HEAT UNIT IN DIFFERENT ORNAMENTAL CAPSICUM GENOTYPES GROWN IN TURKEY USING HPLC

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dc.contributor.authorDuman, Ahmet Dogan
dc.contributor.authorMavi, Kazim
dc.contributor.authorArpaci, Bekir Bulent
dc.contributor.authorDidin, Mustafa
dc.contributor.authorDuman, Dilara Sena
dc.date.accessioned2024-09-18T20:08:18Z
dc.date.available2024-09-18T20:08:18Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractSpices 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.en_US
dc.identifier.endpage12975en_US
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue12en_US
dc.identifier.startpage12969en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8767
dc.identifier.volume30en_US
dc.identifier.wosWOS:000728493300031en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherParlar Scientific Publications (P S P)en_US
dc.relation.ispartofFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChilli pepperen_US
dc.subjectCapsicumen_US
dc.subjectPungencyen_US
dc.subjectSHUen_US
dc.subjectCapsaicinoidsen_US
dc.subjectCapsicumen_US
dc.titleDETERMINATION OF CAPSAICINOIDS AND SCOVILLE HEAT UNIT IN DIFFERENT ORNAMENTAL CAPSICUM GENOTYPES GROWN IN TURKEY USING HPLCen_US
dc.typeArticleen_US

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