Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

Abstract

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.

Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening

“…All over the world, hot peppers are widely used as a flavoring agent and to add spice to food due to their characteristic pungency, which results from the presence of capsaicinoids . Capsaicinoids are nonvolatile alkaloids that are acid amides of C 9 to C 11 branched‐chain fatty acids and vanillylamines .…”

Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil

“…[11][12][13] The quantification of pungency of peppers is very important for consumers and industrial purposes, since it is required to make peppers and their products applicable as ingredients for food production. [14] Thus, the aim of this work was to characterize 20 different varieties of Capsicum cultivars sown in southeastern Brazil. The total phenolic content of the peppers was determined and their capsaicinoid content was analyzed by ultra-performance liquid chromatography (UHPLC-DAD), in order to determine the pungency level.…”

Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)

“…According to some researchers, two major capsaicinoids found in the pepper are capsaicin (trans-8-methyl-N-vanillyl-6nonenamide) and dihydrocapsaicin (DHC;. These two compounds constitute approximately 90% of total capsaicinoids content of chili peppers (Barbero et al, 2016;Orellana-Escobedo et al, 2013). The other compounds in chili peppers include nordihydrocapsaicin (n-DHC), homocapsaicin (h-C), homodihydrocapsaicin (h-DHC) and nonivamide amongst others (Barbero et al, 2016).…”

“…The biological properties and health benefits of capsaicin in chili peppers has been reported. It is used for analgesic against arthritis pain and inflammation, shows anticancer effects, anti microbial effects, antioxidant effects, active against neurogenic inflammation (burning and stinging of hands, mouth and eyes), shows protective effects against cholesterol levels and obesity, great effects on gastrointestinal tract, cardiovascular and respiratory system and great effects in the treatment of rheumatoid and atherosclerosis (Zeid et al, 2011;Barbero et al, 2016;Gracia-Banuelos et al, 2017). Since bread production and consumption is now on the increase and well accepted by many people, the inclusion of this health benefitting spice in the production of bread may be necessary and the quality of this bread need to be appropriately evaluated.…”

“…Chili peppers are spicy or savory food additives widely used in various countries. The hot peppers have high value due to their colour, flavor and pungency attributes (Barbero et al, 2016). The pungency compound in pepper fruits and their products are due to group of alkaloids called capsaicinoids as reported by Orellana-Escobedo et al (2013).…”