• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.296-300
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• 1991

Seven different cultivars of Korean red pepper, Capsicum annuum L., were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of $7.0{\sim}9.4\;cm$ total weight, $1.2{\sim}3.1\;g$, capsaicin content, $11.5{\sim}45.0\;mg%$, dihydrocapsaicin content, $8.5{\sim}35.1mg%$, and redness (absorbance at 460 nm), $6,270{\sim}7,810$ conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.

• Korean Journal of Medicinal Crop Science
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• v.22 no.5
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• pp.369-377
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• 2014

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 $33.4{\sim}389.1{\mu}g/m{\ell}$ and $63.9{\sim}1,316.7{\mu}g/m{\ell}$, 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 $47.4{\sim}1,260.0{\mu}g/g$ and $58.3{\sim}1,498.0{\mu}g/g$, respectively. As these results, the correlation was not between cytotoxicity and capsaicin content.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.199-204
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• 1977

To improve the storage stability of Korean red pepper (Capsicum annuum), the equilibrium moisture content of the powder and effects of irradiation on the capsaicin, capsanthin and microorganisms were investigated during its storage. The equilibrium moisture contents of the powder at $25^{\circ}C$ and relative humidities of 43.7, 53.3, 64.4, 75.4 and 84.3% were 13, 18, 25, 28 and 37%, respectively, and the larger the particle size was, the lower the equilibrium moisture content was under the same storage conditions. Cobalt-60 gamma irradiation degraded partly the capsaicin in red pepper or in solution at dose levels above 500 krad, but did not affect the moisture and capsanthin contents during its storage. Total viable cell count of the powder was around $10^8$ per gram and $D_{10}$ value for the mixed organisms was 210 krad.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.548-551
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• 1998

Physicochemical characteristics of the Korean type hot sauce during storage were investigated. Chemical analysis of the Korean type hot sauce showed as follows; pH 3.29, titratable acidity 3.88%, capsanthin 0.13% and capsaicin 2.68 mg%. The contents of capsanthin and capsaicin except pH and titratable acidity decreased during storage for 50 days at 20 and $30^{\circ}C$. The results of sensory evaluation showed the decrease of value according to storage time. Especially change of color in sensory evaluation was outstanding. For correlationship between the color of sensory evaluation and capsanthin content was high, capsanthin content was selected as a quality index of the Korean type hot sauce. Shelf-lives of the Korean type hot sauce were predicted to be 232.5 days at $20^{\circ}C$, and 178.0 days at $30^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1705-1709
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• 2010

Peppers (Capsicum annuum L.) are a rich source of phytochemicals including polyphenolics, flavonoids, capsaicinoids and ascorbic acid. Capsaicinoids are a group of 12 or more related alkaloids responsible for the pungent sensation in the fruits of the genus Capsicum. Ascorbic acid is another functional and nutritional constituent of peppers. In this study, the contents of two major capsaicinoids (capsaicin and dihydrocapsaicin) and ascorbic acid in 131 pepper breeding lines were quantified by HPLC. In 131 pepper breeding lines, capsaicin and dihydrocapsaicin contents were in the range of 0.0 to 219.6 and 0.0 to 110.8 mg/100 g, respectively. The breeding lines with higher capsaicin content contained higher dihydrocapsaicin content as well. Ascorbic acid contents were 264.9 to 1695.5 mg/100 g for the 131 pepper breeding lines. The analytical method validation parameters including accuracy, repeatability, and reproducibility were calculated to ensure the method's validity. This study provides basic information to plant breeders and biotechnologists who are planning to breed genotypes with high content of phytochemicals.

• Journal of Mushroom
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• v.7 no.3
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• pp.91-97
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• 2009

This expriment was carried out on culture media which affect growth, development and physiological effect to Pleurotus ostreatus, when aqueous ferrum, red pepper powder, leaves of ginkgo biloba were added to culture media. The yield of fresh mushroom per 850ml PP bottle in chunchu-neutari was highest by 144g in 34.9g aqueous ferrum added, ferrous content don't affected to yield of mushroom, but variety of Pleurotus ostreatus affect to yield. Mineral content of fruit body and culture media in Suhan-neutari was different to mineral kind, ferrous content of furit body was similar to 0.31~0.43mg/kg when ferrous content of media was increased in 0.89mg/kg to 10.8mg/kg. The more content of red pepper powder in culture media was high, the more capsaicin content in fruit body was high. transferred capsaicin was highest by 6 mg/100g in Suhan-neutari. Total phenolics content were higher in culture media which was added aqueous ferrum and red pepper powder, but correlation don't showed total phenolics content among antioxydant activity, reducing power, chelating capacity. Macrophage activation was higher in Suhan-neutari than other Pleurotus spp.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.9-13
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• 2004

Effective methods for extraction of hot taste component in red (capsaicin) and black (piperine) peppers and simultaneous HPLC analysis were established to estimate level of peppers used. Capsaicin and pipeline contents of red and black peppers were 48.75-87.58 and 2900-5520 mg/100 g, respectively, Contents of capsaicin and pipeline in ramen soup base were $2.47{\pm}1.49mg/100g$ and $46.20{\pm}16.10mg/100g$, and estimated levels of red and black peppers were $4.02{\pm}2.37%$ and $1.23{\pm}0.43%$, respectively, In bowl ramens contents of capsaicin and pipeline were $2.02{\pm}1.18mg/100g$ and $41.98{\pm}23.12mg/100g$, and estimated levels of red and black peppers were $3.28{\pm}1.92%$ and $1.09{\pm}0.60%$, respectively. Capsaicin and piperine contents of hot ramens were $4.83{\pm}2.69 mg/100 g$ and $69.49{\pm}20.03mg/100g$, and estimated levels of red and black peppers were $8.62{\pm}4.42%$ and $1.79{\pm}0.58%$, respectively. In bibimmen, capsaicin content was $14.29{\pm}5.72mg/100g$, and piperine was not detected, an indication that only red pepper was used as hot condiment.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.351-364
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• 2011

Hot and spicy flavor grading in hot pepper powder for gochujang in various cultivars was studied using sensory and physicochemical characteristics. Chungyang, which had the highest capsaicin content had very low redness a value of 17.49 representing stronger red color does not relate to the stronger hot and spicy flavor. Sensory results showed that chungyang had significantly the highest value of hot and spicy aroma and flavor of 5.73 and 7.87, respectively(p<0.05). Although wurigun had the second highest capsaicin contents, it had relatively low hot and spicy aroma value as 3.87, some sweet flavor, and relatively low stingingness in the mouth value of 4.67, thus, comparatively weak hot and spicy flavor of 4.87 suggesting the difficulties in grading the hot and spicy flavor only by the capsaicin contents. Capsaicin content was highly positively correlated with the hot and spicy flavor, aftertaste and stinging flavor, and negatively correlated with the sweet flavor. In the principal component analysis, samples of chunyang, balita, and gumbit groups with greater hot and spicy aroma and flavor, were loaded in the first principal component. Classifying hot and spicy flavor of hot pepper powder for gochujang in various cultivars are suggested as 'very weak', 'weak', 'intermediate', 'strong', and 'very strong' with capsaicin contents under 40.00 mg/dL, 40~100 mg/dL, 100~150 mg/dL, 150~500 mg/dL, and those higher than 500 mg/dL, respectively. Since too many sample groups were located in the specific stages in the five stage grading, the nine staged classification is also suggested.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.184-187
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• 1999

Increase in fat mobilization by capsaicin(CAP) was investigated in high-fat-fed mice using an adjustable current water pool. Male ICR 7-wk-old mice were fed a high fat diet [50% total energy content in the diet(E%) fat, 20 E% protein, 30E% carbohydrate] for 2 wk and one group (HCAP) was orally administered CAP at 2 h before swimming. After being accustomed to swimming , the mice were subjected to forced swimming every 2d in the current water pol and the total swimming period until exhaustion was measured . The total swimming period was used as index of swimming capacity. Swimming time to exhaustion of treated mice was significantly longer than that of the high-fat-fed control group (100.2$\pm$10.6 vs. 58.0$\pm$8.5min, P<0.01) after 2wk of training. The concentration of serum-free fatty scids gradually increased up to 2 h in CAP -administered mice. The perirenal adipose tissue weight of CAP -administered mice (HCAP) before swimming was lower than that of the high-fat-fed mice adminstered placebo solution (HP) which had not ingested CAP during the 2 wk. These results suggest that the increase of swimming capacity of CAP-administered high-fat-fed mice was due to an increase of fat mobilization that was induced by CAP.

• Food Science and Preservation
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• v.13 no.6
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• pp.708-713
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• 2006

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, phosphine gas/$PH_3$) and gamma irradiation (5, 10 kGy) were investigated in terms of soluble pigment capsanthin, and capsaicin content of pepper during storage at mom temperature for 8 months. In water-soluble pigment, the degree of browning was highest in the fumigated samples, particularly in pericarp part, as compared to the control and irradiated samples. In general, the changes in capsanthin content were not apparent by treatment groups, but some reduced content were found in 10 kGy-irradiated pericarp group, Eight months of storage resulted in the significant decrease in capsanthin contents of pericarp part by $26.76{\sim}38.08%$ depending on treatment groups. The contents of capsaicin and dihydrocapsaicin were not different between the control and 5 kGy groups, while their contents decreased in both fumigated and 10 kGy-irradiated groups(p<0.05). The reduction in pungent component was observed in all the sooted samples, which was mote apparent in teated groups than in the control.