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Rodríguez, Alain Basail

doi:10.2307/j.ctvt6rm5c.4

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Capsaicinoid Extraction and Analysis1

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2019

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“…Capsaicin and dihydro-capsaicin of each sample were separated, identified and quantified using retention times respectively for capsaicin (7.0 min) and dihydro-capsaicin (10.0min) compared to standard under the same conditions (figure 2). The pungency strength of samples was evaluated based on capsaicinoids with the equivalent value of 16.1 10 6 Scoville Heat Unit (SHU) (Dong, (2000).…”

Section: Capsaicinoid Extraction and Analysismentioning

confidence: 99%

Fruits Morphological Qualitative Traits, Biochemical Components and Pungency Strength of Spicy Pepper from Maleh Valley in Morocco

Benbrahim¹,

Mentag²,

Elghzaoui³

et al. 2019

ujps

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Phenotypic diversity, biochemical components and pungency strength were assessed for eighteen spicy pepper accessions from Maleh valley in Morocco. Six plant samples were randomly collected in farmers' field across three target localities during 2015 growing season. Eight fruits from each sampled plant were characterized using eight phenotypic qualitative traits and biochemical components. Results revealed a wider genetic variability within accessions (52%) than among accessions (43%) and among sites (5%)

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Section: Capsaicinoid Extraction and Analysismentioning

confidence: 99%