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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43210/17:43912623

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

10608 - Biochemistry and molecular biology

Projekt

<a href="/cs/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MendelNet 2017

ISBN

978-80-7509-529-9

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

861-866

Název nakladatele

Mendel University in Brno

Místo vydání

Neuveden

Místo konání akce

Brno

Datum konání akce

8. 11. 2017

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

000440194500154