Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua
作者： L. Orellana-Escobedo , L.E. Garcia-Amezquita , G.I. Olivas , J.J. Ornelas-Paz , D.R. Sepulveda
DOI: 10.1080/19476337.2012.716082
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摘要: Capsaicinoids content and proximate composition of Mexican chili peppers, widely used in the State Chihuahua, Mexico, were determined. was determined by high-performance liquid chromatography (HPLC) technique. Proximate official AOAC methods. Scoville Heat Units (SHU) also calculated. Capsaicin ranged between 22.8 mg/kg 9097.3 dry matter. Dihydrocapsaicin 36.8 4023.6 961 211,248. Moisture with differences (p < 0.05) among pepper types cultivars ranging from 54.8 g/kg matter to 130.1 Ash 58.1 96.1 showing statistical differences. Protein 120.5 152.2 no Fat 22.6 137.6 showi...
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