Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods
The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot...
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| Veröffentlicht in: | International journal of food properties 2016-03, Vol.19 (3), p.485-493 |
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| container_title | International journal of food properties |
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| creator | Barbero, Gerardo Fernández Liazid, Ali Azaroual, Latifa Palma, Miguel Barroso, Carmelo García |
| description | The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg ⁻¹), paprikas (582.0–665.0 mol kg ⁻¹), spicy ketchups (4.0–12.4 mol kg ⁻¹), and hot sauces (4.6–843.8 mol kg ⁻¹). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content. |
| doi_str_mv | 10.1080/10942912.2014.968468 |
| format | Article |
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The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg ⁻¹), paprikas (582.0–665.0 mol kg ⁻¹), spicy ketchups (4.0–12.4 mol kg ⁻¹), and hot sauces (4.6–843.8 mol kg ⁻¹). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. 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| ispartof | International journal of food properties, 2016-03, Vol.19 (3), p.485-493 |
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| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals |
| subjects | capsaicin Capsaicinoids Condiments Flowers & plants Food science hot peppers ketchup Metabolites Paprika Pepper Sauces Spices Spicy Food |
| title | Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods |
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