• Journal of Life Science
• /
• v.6 no.4
• /
• pp.227-233
• /
• 1996

The capsaicinoid content of F$_{1}$ hybrids between annuum L. 'California Wonder', four native Japanese cultivars, and three Korean F$_{1}$ cultivars were evaluated and the results compared with parental cultivars. The capsaicinoid content was higher in the placenta than in fruit flesh. The placenta of 'Yatsufusa', 'Taka no Tsume', 'Cheongyang', 'Sinhong', and Geoseong' were the most pungent cultivatrs, with capsaicinoid content of more than 1000mg/100g DW, while 'California Wonder', and 'Fushimi Amanaga' contained trace amounts. Capsaicinoid content in F$_{1}$ hybrids varied with reciprocal crossing. Capsaicinoid content also varied with fruit development, rapidly increasing in the fourth or fifth week after flowering, and thereafter slowly declined.

• Journal of Biosystems Engineering
• /
• v.40 no.1
• /
• pp.47-60
• /
• 2015

Purpose: The purpose of this study was to non-destructively and quickly predict the capsaicinoid content of domestic red pepper powders from various areas of Korea using a pungency measurement system in combination with visible and near-infrared (VNIR) spectroscopic techniques. Methods: The reflectance spectra of 149 red pepper powder samples from 14 areas of Korea were obtained in the wavelength range of 450-950 nm and partial least squares regression (PLSR) models for the prediction of capsaicinoid content were developed using area models. Results: The determination coefficient of validation (RV2), standard error of prediction (SEP), and residual prediction deviation (RPD) for the capsaicinoid content prediction model for the Namyoungyang area were 0.985, ${\pm}2.17mg/100g$, and 7.94, respectively. Conclusions: These results show the possibility of VNIR spectroscopy combined with PLSR models in the non-destructive and facile prediction of capsaicinoid content of red pepper powders from Korea.

• Journal of Applied Biological Chemistry
• /
• v.43 no.3
• /
• pp.152-155
• /
• 2000

The contents of various capsaicinoids viz. nordihydrocapsaicin (NDC), capsaicin (CAP), and dihydrocapsaicin (DHC) were determined in different parts of fruits (placenta, pericarps, seeds, and whole fruits) at different developmental stages after flowering and compared with the capsaicinoid synthetase (CS) activity. The capsaicinoid contents were very low up to 24 days after flowering (DAF), and there was a significant increase at 36 DAF in all parts of fruits. The enzyme activity of placenta increased to maximum at 24 DAF, and thereafter it gradually decreased. There were no significant amounts of enzyme activities in other parts of the fruits. In Subicho (inbred line) the content of DHC was slightly higher than CAP in all parts. of the fruits throughout the development stages of fruits, whereas in Chung Yang the CAP content was higher compared to the DHC content. The contents of total capsaicinoids in Chung Yang were also higher than Subicho. However, the crude enzyme extract obtained from Chung Yang led to the synthesis of DHC almost exclusively when the substrate, 8-methyl nonanoic acid, was added to the reaction mixture. Our results suggest that the composition of individual analogue of capsaicinoids depends upon the substrate available in the fruits.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2019.04a
• /
• pp.69-69
• /
• 2019

Pepper (Capsicum spp.) is one of the main quality features of this crop because of its sense of pungency, which is due to the presence of capsaicinoids. This compound is synthesized as a secondary metabolite and found only in the placental tissue of spicy fruit (Suzuki et al., 1980). Stewart et al. (2005) concluded that Pun1 encodes for the acyltransferase AT3 and they demonstrated its involvement in capsaicinoids metabolism. It was analyzed that the capsaicinoids content and PUN1 genotype in pepper genetic resources which were selected with excellent phenotype in field evaluation. The number of pepper genetic resources analyzed was 135, and species were C. annuum, C. baccatum, C. chinense, C. frutescens. The content of capsaicinoid ranged from 0 mg/100g to 828 mg/100g. The content of 0 mg/100g was the sweet pepper type, the highest content is IT 158530, the capsaicinoid content of which was 828 mg/100g and species was C. annuum. PUN1 gene analysis showed 117 pungent, 5 hetero, and 13 non-pungent. PUN1 analysis showed that 5 out of 13 non-pungent accessions were detected with low levels of capsaicinoid.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.6 no.1
• /
• pp.21-25
• /
• 1977

The total capsaicinoids content of red pepper were determined according to the varieties and places of production. These samples were also analyzed on the analogues and homologues of capsaicinoids of the pepper. The following results showed that the capsalcinoids content was highly different between varieties of the pepper, and the ratio of capsaicin to total capsaicinoids was higher in product of China$(66{\sim}73%)$ than that of Japan$(49{\sim}57%)$ and Korea(38% ). However, product of Korea$(46{\sim}48%)$ showed higher ratio of dihydrocapsaicin than that of Japan$(27{\sim}37%)$ and China$(22{\sim}27%)$.

• Journal of Microbiology and Biotechnology
• /
• v.29 no.10
• /
• pp.1580-1590
• /
• 2019

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.1
• /
• pp.129-133
• /
• 2013

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.

• Horticultural Science & Technology
• /
• v.35 no.4
• /
• pp.418-430
• /
• 2017

The objective of this study was to understand the combined effect of shading treatment and harvest time on pungency, ascorbic acid content, market-quality pepper yield, and photosynthetic activity in a yellow 'Star Flame' and 'Fire Flame' F1 hybrid pepper cultivar (Capsicum annuum). Plants were cultivated in a greenhouse under white, red, and green shading nets and compared to those grown under unshaded control conditions. The ascorbic acid and pungency parameters were analyzed by high-performance liquid chromatographic methods. Ascorbic acid, a compound of high nutritive value in pepper, was highest in fruits gathered during the first summer harvest in both hybrids. The ascorbic acid content was found to be further increased in fruits from plants grown under white net shading in both 'Star Flame' and 'Fire Flame'. Total capsaicinoid contents in 'Star Flame' were influenced by the interaction of shading treatment and harvest time (p = 0.004), with the lowest amounts ($241.2-251.5mg{\cdot}kg^{-1}$ fresh weight) resulting from white and red shading treatments at the early autumn harvest. In 'Fire Flame', both shading treatment (p = 0.009) and harvest time (p < 0.001) affected total capsaicinoid contents. We observed significantly higher total capsaicinoid contents in control fruits compared to that resulting from red and green shading treatments at the second harvest, and that resulting from red shading treatment at the third harvest. Analysis of photosynthetic activity revealed a significant and negative correlation between Fv/Fm values and total capsaicinoid contents in both hybrids (p < 0.001). Based on the obtained results, the harvest of peppers during summer should be promoted to produce fruits with high pungency.

• Food Science and Biotechnology
• /
• v.14 no.2
• /
• pp.280-285
• /
• 2005

Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.

• Korean Journal of Food Science and Technology
• /
• v.33 no.2
• /
• pp.231-237
• /
• 2001

This study was carried out to investigate characteristics of the red peppers for Kimchi preparation. Four cultivars of Korean red pepper with different color value, ten brands of commercial red pepper powder produced at different areas and paprika with imported from Spain were collected. These sample were analyzed for proximate composition, color, capsaicinoid and sensory evaluation, etc. Proximate composition was moisture of 12.6-17.13%, ash of 5.11-8.93%, crude lipid of 7.68-12.81% and crude protein of 11.35-16.72%. Free sugar content showed two-times among samples, the lowest sample was 11.35%(Shintaein), whereas the highest sample was 21.06% (Koisan). Capsaicinoid content of cultivars showed the highest value Dabok with 75.49 mg% and the lowest value Gusung with 18.77 mg%. American Spice Trade Association(ASTA) value, it was indicated redness of red pepper, showed very wide range of values with 47.3-144.7. Correlation coefficient($R^2$) of ASTA value and $a^* $was 0.87, while $R^2$ of 0.05 between of ASTA value and capsaicinoid contents. In sensory attributes, Dongbang(0.87 mg%) and Gusung(0.43 mg%) were not significantly different, while Dabok(1.74 mg%) was significantly different from other smaples in lag time, overall intensity and duration. The difference threshold of hot taste and ASTA value was over 1.0 mg%(capsaicinod content), 70(ASTA value), respectively.