Near-infrared Spectroscopy for Direct Investigation of Quality Compounds in Capsicum spp (Capsicum annuum L. and Capsicum frutescens L.)
Kusumiyati Kusumiyati,
Eizo Taira,
Yusuf Eka Maulana
Abstract:Introduction
Capsicum spp., commonly known as peppers or chili peppers, are essential horticultural crops. The unique flavors, pungency levels, and nutritional profiles of these peppers are determined by a complex composition of quality compounds such as antioxidant activity, capsaicin, and dihydrocapsaicin. Assessing and quantifying these compounds is crucial for both agricultural and industrial purposes.
Methods
This research provides fresh insight into the use of near-in… Show more
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