Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers

Sweat, Ken G.; Broatch, Jennifer; Borror, Connie M.; Hagan, Kyle; Cahill, Thomas M.

doi:10.1016/j.foodchem.2016.04.135

Cited by 38 publications

(27 citation statements)

References 27 publications

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“…Nor‐dihydrocapsaicin was found in percentages ranging from 3% (OD 57 and 64°C) to 5% (OD 50°C), while homo‐dihydrocapsaicin was approximately 1%–2% in all samples. This profile is in accordance with the data reported by Ziino et al () and Sweat, Broatch, Borror, Hagan, and Cahill ().…”

Section: Resultssupporting

confidence: 93%

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Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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The aim of this study was to investigate how the use of increasing hot air drying temperature affects the phytochemical content and the volatile profile of hot pepper spice. A comprehensive characterization of spice from Italian varieties dried at different temperatures (50, 57, and 64°C) was performed, including general quality indexes, phytochemicals, functional properties, and volatile profile. In dried peppers capsaicinoids were completely retained; a remarkable loss of ascorbic acid was observed, while carotenoids amount decreased of about 39%. The retention of tocopherols was higher at 50 and 57°C. The Folin Ciocalteu index showed a steep decrease after drying, but the opposite trend was observed when it was measured using a correction factor to exclude the ascorbate contribution. The volatile profile changed with the increase in drying temperature, due to the production of Strecker aldehydes, methional, and tetramethylpyrazine, and a reduction in esters, terpenoids, and 2‐isobutyl‐3‐methoxypyrazine. Practical applications Among the processing methods used to produce spice, hot air drying is still the most common. Standard industrial drying process is carried out with air temperatures usually above 70°C, but, in order to enhance the product quality, the processing parameters should be carefully chosen. The appropriate use of lower drying temperatures may increase the retention of phytonutrients and the sensory properties, both aspects which meet the consumers’ expectations. The characterization of spice should be both related to the taste components and to the amounts of phytonutrients and vitamins, very high in hot peppers. The comprehensive results of this study suggest that a better preservation of quality characteristics could be achieved using temperatures under 60°C.

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Section: Resultssupporting

confidence: 93%

“…while homo-dihydrocapsaicin was approximately 1%-2% in all samples. This profile is in accordance with the data reported by Ziino et al (2009) andSweat, Broatch, Borror, Hagan, and Cahill (2016).…”

supporting

confidence: 94%

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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“…In addition to their sensory importance, peppers play a role in human health, as they contain a high concentration of bio-functional compounds and antioxidants that are important in the prevention of cardiovascular diseases, cancer, and neurological disorders. The main compounds are capsaicin and dihydrocapsaicin; these compounds are synthesized in fruits [ 3 ], are responsible for the pungency, and represent 80–90% of the capsaicinoids of pepper species [ 4 ]. Excess reactive oxygen species (ROS) are associated with various diseases in humans and have led to an increased consumption in this type of food that reduces oxidative damage in biological systems [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Cu Nanoparticles in Hydrogels of Chitosan-PVA Affects the Characteristics of Post-Harvest and Bioactive Compounds of Jalapeño Pepper

et al. 2017

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Peppers are consumed all over the world due to the flavor, aroma, and color that they add to food. Additionally, they play a role in human health, as they contain a high concentration of bioactive compounds and antioxidants. The treatments used were an absolute control, Cs-PVA, and four treatments with 0.02, 0.2, 2, and 10 mg (nCu) g−1 (Cs-PVA). The application of Cu nanoparticles in chitosan-PVA hydrogels increases the content of capsaicin by up to 51% compared to the control. This application also increases the content of antioxidants ABTS [2,2′-azino-bis (3-ethylbenzothiazolin-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl), total phenols and flavonoids (4%, 6.6%, 5.9%, and 12.7%, respectively) in jalapeño pepper fruits stored for 15 days at room temperature; under refrigeration, it increases DPPH antioxidants, total phenols, and flavonoids (23.9%, 1.54%, and 17.2%, respectively). The application of Cu nanoparticles in chitosan-PVA hydrogels, even when applied to the substrate, not only has an effect on the development of the jalapeño pepper crop, but also modifies the post-harvest characteristics of the jalapeño pepper fruits.

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“…17,26,44,87 In the period of maximum CAPS production most species presents more capsaicin than dihydrocapsaicin, typically in a proportion of 1 : 1 to 2 : 1. 23,24,43,82 Although this general proportion has been used in several papers, there is no solid evidence that this approach can be considered true for a certain species or cultivar. The capsaicinoids prole does not present a homogeneous behavior in cultivars collected in different locations, and even in cases in which they are subject to the same conditions a wide range of concentrations can be observed for each capsaicinoid.…”

Section: Capsaicinoids Contentmentioning

confidence: 99%

“…[27][28][29][30][31][32] An implication of this is the possible loss of effectiveness and efficiency of the product, as each objective requires a specic chemical prole. [33][34][35][36][37] For instance, the military usage of Capsicum oleoresin requires a product with less than 1.6% of capsaicinoids content, 37 the colorant paprika requires the presence of red fraction carotenoids 38,39 and for pharmacological usage the capsaicin concentration cannot be greater than 2.64 mg. 40,41 As the chemical prole of pepper varies in accordance to the species, seasonality, environmental conditions and even the life cycle of the plant, 5,[22][23][24][42][43][44][45] it can be difficult to choose the Capsicum species and cultivars that are economically protable to a specic objective. 29,41,[46][47][48][49] Therefore, to comprehension of the properties, composition and factors affecting the chemical prole of Capsicum fruits may assist the selection of cultivar/ cultivation method; advancing the industrial usage of pepperbased products, increasing the productivity and the development of post-harvest technology.…”

Section: Introductionmentioning

confidence: 99%

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

2018

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Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers

Cited by 38 publications

References 27 publications

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Cu Nanoparticles in Hydrogels of Chitosan-PVA Affects the Characteristics of Post-Harvest and Bioactive Compounds of Jalapeño Pepper

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

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