Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot...

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Bibliographic Details
Published inInternational journal of food properties Vol. 19; no. 3; pp. 485 - 493
Main Authors Barbero, Gerardo Fernández, Liazid, Ali, Azaroual, Latifa, Palma, Miguel, Barroso, Carmelo García
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 03.03.2016
Taylor & Francis Ltd
Subjects
capsaicin
Capsaicinoids
Condiments
Flowers & plants
Food science
hot peppers
ketchup
Metabolites
Paprika
Pepper
Sauces
Spices
Spicy Food
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Summary:The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg ⁻¹), paprikas (582.0–665.0 mol kg ⁻¹), spicy ketchups (4.0–12.4 mol kg ⁻¹), and hot sauces (4.6–843.8 mol kg ⁻¹). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.
Bibliography:http://dx.doi.org/10.1080/10942912.2014.968468
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ISSN:1532-2386
1094-2912
1532-2386
DOI:10.1080/10942912.2014.968468