Contents of capsaicinoids in chillies grown in Denmark

Lars Duelund; Ole G. Mouritsen

doi:10.1016/j.foodchem.2016.11.074

Contents of capsaicinoids in chillies grown in Denmark

24 Citationer (Scopus)

Abstract

We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000 ± 1400, 247,000 ± 24,000 and 665,000 ± 4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas. Furthermore we have found that the relative distribution of the four capsaicinoids in the 15 different cultivars is highly variable, with the content of capsaicin ranging from 31% to 71% of the total capsaicinoid content.

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	221
Sider (fra-til)	913-918
Antal sider	6
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2016.11.074
Status	Udgivet - 15 apr. 2017
Udgivet eksternt	Ja

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10.1016/j.foodchem.2016.11.074

Citationsformater

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title = "Contents of capsaicinoids in chillies grown in Denmark",

abstract = "We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000 ± 1400, 247,000 ± 24,000 and 665,000 ± 4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas. Furthermore we have found that the relative distribution of the four capsaicinoids in the 15 different cultivars is highly variable, with the content of capsaicin ranging from 31% to 71% of the total capsaicinoid content.",

author = "Lars Duelund and Mouritsen, {Ole G.}",

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T1 - Contents of capsaicinoids in chillies grown in Denmark

AU - Duelund, Lars

AU - Mouritsen, Ole G.

PY - 2017/4/15

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N2 - We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000 ± 1400, 247,000 ± 24,000 and 665,000 ± 4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas. Furthermore we have found that the relative distribution of the four capsaicinoids in the 15 different cultivars is highly variable, with the content of capsaicin ranging from 31% to 71% of the total capsaicinoid content.

AB - We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000 ± 1400, 247,000 ± 24,000 and 665,000 ± 4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas. Furthermore we have found that the relative distribution of the four capsaicinoids in the 15 different cultivars is highly variable, with the content of capsaicin ranging from 31% to 71% of the total capsaicinoid content.

U2 - 10.1016/j.foodchem.2016.11.074

DO - 10.1016/j.foodchem.2016.11.074

M3 - Journal article

C2 - 27979294

SN - 0308-8146

VL - 221

SP - 913

EP - 918

JO - Food Chemistry

JF - Food Chemistry

ER -

Contents of capsaicinoids in chillies grown in Denmark

Abstract

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