A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annum L.) Grown in Southeastern Anatolia Region

Korkutata N. F., Kavaz A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.18, sa.4, ss.725-734, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 4
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/10942912.2013.850507
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.725-734
  • Anahtar Kelimeler: Red hot pepper, Capsaicinoids, Ascorbic acid, HPLC, VITAMIN-C CONTENT, ANTIOXIDANT ACTIVITY, PAPRIKA, EXTRACTION, CULTIVARS, FRUITS, SWEET, QUANTIFICATION, CHROMATOGRAPHY, METABOLISM
  • Atatürk Üniversitesi Adresli: Hayır

Özet

The aim of this study was to evaluate selected physico-chemical properties, ascorbic acid, and capsaicinoid (capsaicin, dihydrocapsaicin, norhydrocapsaicin, homodihydrocapsaicin, and total capsaicinoid) quantities of red hot pepper populations (Capsicum annum L.) grown in the South-Eastern Anatolia Region. Fresh and sun-dried red hot peppers and red hot pepper seed samples were collected from Kahramanmaras, pepper of Kahramanmara, s; Gaziantep, pepper of Gaziantep; Kilis, pepper of Kilis; Diyarbakir, pepper of Diyarbakir; and, Sanliurfa, pepper of, Sanliurfa in the months of September through October 2010. The collected samples were analyzed in terms of certain quality parameters and capsaicinoid contents, while ascorbic acid amounts were determined only in fresh samples. All of the examined prameters were found to be significant statistically (P < 0.05). From the obtained results, it might be considered that these red hot pepper samples were suitable for cultivation due to their high-nutritional quality.