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  • 标题:DETERMINATION OF CAPSAICINOIDS AND SCOVILLE HEAT UNIT IN DIFFERENT ORNAMENTAL CAPSICUM GENOTYPES GROWN IN TURKEY USING HPLC
  • 本地全文:下载
  • 作者:Ahmet Dogan Duman ; Kazim Mavi ; Bekir Bulent Arpaci
  • 期刊名称:Fresenius Environmental Bulletin
  • 印刷版ISSN:1018-4619
  • 出版年度:2021
  • 卷号:30
  • 期号:12
  • 页码:12969-12975
  • 语种:English
  • 出版社:PSP Publishing
  • 摘要:Spices are used as flavoring, coloring, and pre- serving agents in foodstuff. Pepper plants (Capsicum annuum L.) area commercially grown as ornamental (plants or fruits) or to produce fruits. Pepper fruits are consumed fresh or processed as dried product (crushed, paste, spice, powder, flake, seasonings, oleoresin, etc.). Capsicum family has a long historyof cultivation and utilization as a food product. In general, the consumer's choice depends on various quality characteristics. As an ancestral spice, red chilli peppers are pungent and edible fruit obtained from many varieties within the Capsicum genus (over 90 and also 2000 species). Red chilli pepperdemonstrates good quality degree due to the exist- ence of phytochemicals, colour, taste, flavor, smell, and bitterness. In this study, the liquid chromatog- raphy (LC) procedure was employed for the investi-gation of pungency and Scoville Heat Unit (SHU) in a total 21 different genotypes of Capsicum species.
  • 关键词:Chilli pepper;Capsicum;Pungency
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