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Comparative study of chilli constituents in six commercially grown varieties of Capsicum annum L.

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Relation http://ir.cftri.com/1730/
JPC-01-07
 
Title Comparative study of chilli constituents in six commercially
grown varieties of Capsicum annum L.
 
Creator Madhava Naidu, M.
Sowbhagya, H. B.
Sulochanamma, G.
Sampathu, S. R.
 
Subject 23 Vegetables
14 Carotenoid Chemistry
 
Description Chilli {Capsicum annum L) is a major source of natural pigments of the carotenoid class, especially capsanthin and capsorubin,besides the pungent capsaicinoids. From the point of view of commercial scale extraction, it is important that the raw material chosen gives high yields of colour, capsaicinoids and oleoresin. These constituents were analyzed in both seeds and pericarp separately for six commercially important varieties using ethylene di-chloride as solvent. The pericarp and seed ratio, oleoresin, pungency and colour content varied depending on variety. In terms of weighted colour index, Byadgi
is the highest (550 colour value) with Namdhari and Sannam trailing at about half this value. In terms of weighted pungency index, Manipur scored the highest (186 units) followed by Teja (57 units). An important observation is that the chilli seed from the Manipur variety can be used for making a highly pungent extractive which can be useful in food applications where high pungency and low colour are desirable.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1730/1/Jl_of_Plantation_crops_2007_35%283%29_181-.pdf
Madhava Naidu, M. and Sowbhagya, H. B. and Sulochanamma, G. and Sampathu, S. R. (2007) Comparative study of chilli constituents in six commercially grown varieties of Capsicum annum L. Journal of Plantation Crops, 35 (3). pp. 181-187.