Determination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detection

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26620%2F17%3APU128350" target="_blank" >RIV/00216305:26620/17:PU128350 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/17:43912623
Result on the web
<a href="https://mendelnet.cz/artkey/mnt-201701-0096_Determination-of-the-content-of-capsaicin-and-dihydrocapsaicin-in-twelve-varieties-of-chilli-peppers-using-liqu.php?back=/magno/mnt/2017/mn1.php?secid=4" target="_blank" >https://mendelnet.cz/artkey/mnt-201701-0096_Determination-of-the-content-of-capsaicin-and-dihydrocapsaicin-in-twelve-varieties-of-chilli-peppers-using-liqu.php?back=/magno/mnt/2017/mn1.php?secid=4</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Determination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detection
Original language description
The aim of the experiment was to determine the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers (Brown Bhutlah II, Bhut Jolokia Yellow I, Pieto de Moca II, Trinidad 7 POT II, 7 POT White II, Naga Jolokia I, Habanero Orange, Naga Viper II, Bhut Jolokia II, Jalapeno, White Naga Bhut Jolokia I, Carolina Reaper II) using high performance liquid chromatography UltiMate 3000 with UV/VIS detector. Each variety of chilli peppers was prepared without seeds and partitions (septa) and with seeds and partitions (septa) in order to compare yields of capsaicin and dihydrocapsaicin depending on the sample preparation. Based on the experiment, it was shown that chilli peppers with seeds and partitions (septa) had a higher content of capsaicin and dihydrocapsaicin compared to chilli peppers without seeds and partitions (septa). The highest capsaicin and dihydrocapsaicin content was of chilli peppers Carolina Reaper II. From the contents of capsaicin and dihydrocapsaicin was calculated so-called pungency in Scoville units (SHU) in order to compare our results with previous studies.
Czech name
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Czech description
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Project
<a href="/en/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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