The Content of Capsaicinoids in Peppers by Cultivation Region in Korea

이성응,; 함현미,; 김영화,; 성지혜,; 황인국,; 유선미,; 정헌상,; 이준수,

doi:10.3746/jkfn.2013.42.1.129

Cited by 8 publications

(5 citation statements)

References 13 publications

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“…Additionally, many other chili pepper varieties are cultivated for drying and red pepper powder production. Capsaicinoid content can vary depending on the cultivar, area of cultivation, temperature, sun exposure, and storage conditions (Hwang et al., 2011; Kim et al., 2002; Lee et al., 2013; Si, Man, Chen, & Chung, 2014; Wang et al., 2009). Differences in these factors lead to variations in capsaicinoid levels in red pepper powder.…”

Section: Resultsmentioning

confidence: 99%

“…Red pepper powder is a major source of capsaicinoids in many foods, and therefore contributes significantly to capsaicinoid intake. Additionally, capsaicinoid content in red pepper powder can be affected by many factors including region, cultivar, and drying conditions (Kim et al., 2002; Lee et al., 2013; Wang et al., 2009), resulting in variation in red pepper powder spiciness (Yu, Choi, & Lee, 2009). In this study, literature covering the capsaicinoid content of red pepper powders produced in Korea was comprehensively searched.…”

Section: Methodsmentioning

confidence: 99%

“…This product is a major condiment in spicy food and a primary source of capsaicinoids in the Korean diet. Its spiciness largely depends on its pepper cultivar composition (Lee et al., 2011) and cultivation location (Lee et al., 2013). Capsaicinoid consumption may be reasonably high for certain individuals who consume spicier versions of the same foods by adding more ingredients that contain capsaicinoids (e.g., red pepper powder) or using ingredients that contain high levels of capsaicinoids (e.g., red pepper powder with higher capsaicinoid content).…”

Section: Introductionmentioning

confidence: 99%

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Development of a database of capsaicinoid contents in foods commonly consumed in Korea

Cho

Kwon

2020

Food Science & Nutrition

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Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid‐containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of a database of capsaicinoid contents in foods commonly consumed in Korea

Cho

Kwon

2020

Food Science & Nutrition

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“…물공장으로의 GM작물이 실용화되고 있다 (Sabalza et al 2012;Zhang et al 2012 ( Lee et al 1988;Choe et al 2002;Kim et al 2004;Kyoun et al 2006 (Lee et al 2013;Huang et al 2014;Hwang et al 2014…”

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Development of the conventional crop composition database for new genetically engineered crop safety assessment

et al. 2018

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The Biosafety Division of the National Academy of Agricultural Science has developed a 'Crop Composition DB' that provides analytical data on commercialized crops. It can be used as a reference in the 'Comparative Evaluation by Compositional Analysis' for the safety assessment of genetically modified (GM) crops. This database provides the composition of crops cultivated in Korea, and thus upgrades the data to check the extent of changes in the compositional content depending on the cultivated area, varieties and year. The database is a compilation of data on the antioxidant, nutrient and secondary metabolite compositions of rice and capsicum grown in two or more cultivation areas for a period of more than two years. Data analysis was conducted under the guidelines of the Association of Official Analytical Chemists or methods previously reported on papers. The data was provided as average, minimum and maximum values to assess whether the statistical differences between the GM crops and comparative non-GM crops fall within the biological differences or tolerances of the existing commercial crops. The Crop Composition DB is an open-access source and is easy to access based on the query selected by the user. Moreover, functional ingredients of colored crops, such as potatoes, sweet potatoes and cauliflowers, were provided so that food information can be used and utilized by general consumers. This paper introduces the feature and usage of 'Crop Composition DB', which is a valuable tool for characterizing the composition of conventional crops.

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“…우리나라 고추의 부위별 중량비는 과피 65.2~66.2%, 종자 25.2~25.8%, 과경 6.7~8.0%, 태좌부 2.8~3.0%로 조사되었 는데 (Yoon et al, 1983) 고추의 capsaicinoid 함량은 태좌와 격벽에서 가장 높게 나타나고 과피와 종자 순으로 감소하여 부위별로 매운 맛의 차이가 많았다 (Lee, 1971). 고추의 생리 활성에 관한 연구는 주로 유효성분인 capsaicinoid의 기능성 분석에 치중되어 있으며 (Lee, 1971;Lee et al, 2013) 일부 품종별 고추씨와 고춧잎의 항산화성 (Ku et al, 2008;Ku et al, 2009) (Wilkinson et al, 1996;Kim et al, 2002;Lo et al, 2005;Yoon et al, 2012). et al, 2007).…”

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Cytotoxicity of Extracts from Korean Pepper (Capsicum annuum L.) by Extraction Solvents and Plant Parts

Choi¹,

Kim²,

Ahn³

et al. 2014

Korean Journal of Medicinal Crop Science

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: In order to find out anticancer activity of Korean pepper (Capsicum annuum L.), the cytotoxicity against 8 cell lines including 293 (normal kidney cells) and A-431 (epidermoid carcinoma cells) of extracts by extraction solvents and plant parts were investigated using MTT assay. Also the correlation between content of capsaicin known as anticancer ingredient and cytotoxicity of extracts from pepper were analyzed. The distilled water extracts from seed and germinated seed showed very high cytotoxicity against 6 cancer cell lines including A549 (lung carcinoma cells), AGS (stomach adenocarcinoma cells), HeLa (cervix adenocarcinoma cells), HepG2 (hepatoblastoma cells), HT-29 (colon adenocarcinoma cells), and MCF-7 (breast adenocarcinoma cells). But 80% ethanol and methanol extracts showed cytotoxicity against 293 and AGS. The RC 50 , that was, the concentration of sample required for 50% reduction of cell viability, of seed and germinated seed extracts against AGS were 33.4~389.1 ㎍/㎖ and 63.9~1,316.7 ㎍/㎖, respectively, so anticancer activity was higher in seed than in germinated seed. In capsaicin contents, seed with high cytotoxicity and pericarp with a little cytotoxicity contained 47.4~1,260.0 ㎍/g and 58.3~1,498.0 ㎍/g, respectively. As these results, the correlation was not between cytotoxicity and capsaicin content.

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The Content of Capsaicinoids in Peppers by Cultivation Region in Korea

Cited by 8 publications

References 13 publications

Development of a database of capsaicinoid contents in foods commonly consumed in Korea

Development of a database of capsaicinoid contents in foods commonly consumed in Korea

Development of the conventional crop composition database for new genetically engineered crop safety assessment

Cytotoxicity of Extracts from Korean Pepper (Capsicum annuum L.) by Extraction Solvents and Plant Parts

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