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http://dx.doi.org/10.3746/jkfn.2013.42.1.129

The Content of Capsaicinoids in Peppers by Cultivation Region in Korea  

Lee, Seong-Eung (Dept. of Food Science and Technology, Chungbuk National University)
Ham, Hyeonmi (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Younghwa (Dept. of Food Science and Technology, Chungbuk National University)
Sung, Jeehye (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Gook (Korean Food & Culture Division, Rural Development Administration)
Yu, Sun-Mi (Korean Food & Culture Division, Rural Development Administration)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.1, 2013 , pp. 129-133 More about this Journal
Abstract
Hot pepper (Capsicum annum L.) is one of the most important ingredients in Asian food. The capsaicinoids, capsaicin and dihydrocapsaicin are responsible for more than 90% of the pepper's pungency. The objective of this study was to determine the amounts of these two major capsaicinoids in hot peppers cultivated from different regions in Korea. Peppers (Geumgochu) cultivated in 24 different regions of Korea were collected in 2011. The capsaicinoids of these plants were extracted with methanol and determined quantitatively by HPLC with a fluorescence detector. The capsaicinoid value ranged from 22.4 mg/100 g to 119.1 mg/100 g depending upon different regions. The average capsaicinoid content of the peppers from Gangwon and Gyeonggi was 66.73 mg/100 g, and the content from Jeonbuk and Jeonnam was 50.34 mg/100 g. However, average capsaicinoid content from these four different cultivation regions were not significantly different. Finally, analytical method validation parameters such as recovery, reproducibility, repeatability, were calculated to ensure the method's validity.
Keywords
pepper; capsaicinoid; cultivar; pungency;
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Times Cited By KSCI : 3  (Citation Analysis)
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