Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality

Govindarajan, V. S.; Rajalakshmi, D.; Chand, Navin

doi:10.1080/10408398709527453

Cited by 76 publications

(36 citation statements)

References 65 publications

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“…Capsicum exhibits vast diversity with respect to morphological attributes, especially fruit shape, size, color, aroma, pungency and texture, resulting in varied use as fresh or dried fruit, powders or extracts (Govindarajan 1987;Govindarajan and Sathyanarayana 1991). Despite Capsicum's economic and cultural significance, the genus is less well studied in comparison to other Solanaceous crops such as tomato (Solanum lycopersicum L.), potato (Solanum tuberosum L.) or tobacco (Nicotiana tabacum L.).…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity and population structure of Capsicum baccatum genetic resources

Albrecht¹,

Zhang

Saftner

et al. 2011

Genet Resour Crop Evol

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Capsicum baccatum is one of five domesticated pepper species which, despite its morphological and ecological variability, has been underexploited for germplasm improvement. Utilizing a broad spectrum of domesticated and wild C. baccatum germplasm, we utilize AFLP markers to describe the species' molecular diversity and population structure in the South American gene pool. Analysis of molecular variance (AMOVA) revealed greater genetic diversity in the wild form of C. baccatum (C. baccatum var. baccatum) than in the domesticated form of the species (C. baccatum var. pendulum). Both Bayesian and distance based clustering analysis, as well as principal coordinates analysis (PCA), concordantly demonstrated admixture/shared ancestry between wild and cultivated C. baccatum botanical varieties. Two principal genetic groups were identified in the domesticated C. baccatum accessions largely based on their geographic distribution in South America. One group was predominated by accessions from the western territories of the species' distribution (Peru, Colombia, Ecuador, Bolivia, Chile and northwestern Argentina) and the second by accessions from the eastern regions, Paraguay and eastern Argentina). The two genetic groups overlapped in the geographic location of present-day Bolivia. The grouping pattern suggested that C. baccatum was domesticated in multiple sites and that its evolution took two lineages followed by lineage differentiation. The wild accessions most closely related to the cultigens were found in the highlands of Peru and Bolivia, which support the early hypothesis that this region is one of the domestication sites of this species. A Bayesian assignment analysis demonstrated that Brazilian wild forms of C. baccatum were genetically distant to all other accessions and made little to no contribution to the domesticated genepool. Moreover, results of clustering analysis suggested that C. baccatum likely originated from present day Paraguay. Analysis of inter-specific relationships across selected Capsicum species supported independent lineages for the two crossability groups within Capsicum, the baccatum species-complex (including C. baccatum) and the annuum speciescomplex (including C. annuum, C. chinense and C. frutescens). However, the results did not support taxonomic distinction of C. baccatum var. umbilicatum from C. baccatum var. pendulum. The present study provides new insights into the domestication of C. baccatum. The results will be useful for identifying accessions for crop improvement and guiding the development of in situ and ex situ conservation programs.

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Section: Introductionmentioning

confidence: 99%

Genetic diversity and population structure of Capsicum baccatum genetic resources

Albrecht¹,

Zhang

Saftner

et al. 2011

Genet Resour Crop Evol

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“…Paprika is consumed as green (immature) fruits or processed as red (mature) fruits due to their differences in flavour. The main quality parameters of ground paprika products are the colour and pungency (Govindarajan, 1986; Govindarajan et al, 1987). Few investigations have been conducted in the field of powdered red paprika aroma constituents (Mateo et al, 1997), so our present study is focused on the volatile component composition of red paprika powders as an important parameter of quality and identity.…”

Section: Introductionmentioning

confidence: 99%

GC-MS Investigation of the Aroma Compounds of Hungarian Red Paprika (Capsicum annuum) Cultivars

Kocsis

Amtmann

Mednyánszky

et al. 2002

Journal of Food Composition and Analysis

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“…Historically, the potency of pepper spray products have been established by dilution of an OC sample that has been previously rated for capsaicinoid content using a subjective taste test for pain producing potential (The Scoville Heat Unit Rating) (Shu and Mendell, 1999;Woodbury, 1980;Govindarajan et al, 1987). While the method generally correlates the relative potency of an OC sample with the approximate concentration of capsaicinoids present, it is highly subjective and does not allow one to obtain an absolute value for the concentration of capsaicinoids present or to evaluate the spectrum of individual human responses in target organs other than the tongue.…”

Section: Introductionmentioning

confidence: 99%

Assessment of pepper spray product potency in Asian and Caucasian forearm skin using transepidermal water loss, skin temperature and reflectance colorimetry

Pershing¹,

Reilly²,

Corlett³

et al. 2005

J. Appl. Toxicol.

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Historically, pepper spray product potency has been established using a taste test evaluation. A taste test is subjective and may not be appropriate for assessing pepper potency in skin. The current study evaluated chemically diverse pepper sprays in human forearm skin using three objective, noninvasive parameters: transepidermal water loss, skin surface temperature and erythema, as a means for assessing dermal pharmacology, toxicology and product potency. Five commercial pepper spray products containing various capsaicinoid analogs at various concentrations were evaluated in duplicate on volar forearms of six Caucasians and six Asians using a 10 min exposure. Mean surface skin temperature, transepidermal water loss results were highly variable and therefore did not demonstrate dose responsive behavior to increasing capsaicinoid concentrations. Erythema, as measured by increases in a* (reflected light in the red-to-green color spectrum) of the L*a*b* uniform color scale, was superior among parameters evaluated in discriminating pepper spray potency and correlated well with the relative and total capsaicinoid concentration in the products. Products containing greater than 16 mg ml(-1) capsaicinoid concentration produced greater erythema responses in Caucasians than Asians. Asians responded greater to the synthetic analog, nonivamide, than to mixtures of capsaicinoids, while Caucasians responded equally to both capsaicinoid analogs. Thus, pepper spray product potency in human skin reflects the total capsaicinoid concentration, the specific capsaicin analog(s) present, and the race of the individual exposed. The finding that the reflectance colorimeter a* scale can differentiate these parameters in skin will have a significant impact on evaluating the use and efficacy of pepper spray products in humans.

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Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality

Cited by 76 publications

References 65 publications

Genetic diversity and population structure of Capsicum baccatum genetic resources

Genetic diversity and population structure of Capsicum baccatum genetic resources

GC-MS Investigation of the Aroma Compounds of Hungarian Red Paprika (Capsicum annuum) Cultivars

Assessment of pepper spray product potency in Asian and Caucasian forearm skin using transepidermal water loss, skin temperature and reflectance colorimetry

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