Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq)
作者： R. Ananthan , K. Subhash , T. Longvah
DOI: 10.1016/J.FOODCHEM.2016.12.073
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摘要: The world hottest Naga king chilli is cultivated and consumed in Northeast India. Capsaicinoids, amino acids fatty were studied fruit components of chilli. Capsaicinoid content was increased each ripening stage maximum level observed at red color fruits. Total protein fat placenta 19.41 20.36% respectively. Capsaicinoids (7.35±2.241%) higher followed by seed (3.83±1.358%) pericarp (2.91±0.667%). Similarly, essential acid also compared to other components. Amino score ranged from 37 38 with cystine methionine as limiting acid. Low palmitic, stearic α-linolenic very high linoleic found seeds. polyunsaturates seeds whole fruit. unique due its capsaicinoid it offers potential crop for the future exploitation.
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