Capsaicinoid profile of soft-flesh Capsicum spp. genotypes according to the purée production method

• Autorzy: Nowaczyk L. , Banach-Szott M. , Nowaczyk P.

Warianty tytułu

PL

Profile kapsaicynoidowe genotypów soft-flesh Capsicum spp. zależnie od sposobu produkcji purée

• Języki publikacji: EN

Abstrakty

EN

Capsaicin and dihydrocapsaicin concentration was evaluated using the HPLC method in the whole fruit, pericarp, and purée obtained by rubbing fruit through a strainer, purée obtained by fruit expressing, and in the waste following the two above processes. The highest content of each compound was noted in purée and the lowest one in pericarp and waste. Concentration of capsaicin was higher than concentration of dihydrocapsaicin in all of the analysed material. Reciprocal relations between contents of two compounds ranged from 1.4 to 5.3. Capsaicinoid contents in purée obtained by rubbing plus in the waste of the process and in the expressed purée plus the waste of the process were highly similar. Capsaicin and dihydrocapsaicin contents in purée obtained as a result of mechanical separation of soft tissue from the inedible fruit parts was significantly higher than in pericarp and stable, regardless of the processing method.

PL

Za pomocą metody HPLC oceniono zawartość kapsaicyny oraz dihydrokapsaicyny w całych owocach, perykarpie, purée uzyskanym w wyniku przecierania, purée uzyskanym w wyniku wyciskania oraz w pozostałościach po wymienionych procesach. Największą koncentrację każdego składnika zanotowano w purée, najmniejszą w perykarpie i w resztkach. Zawartość kapsaicyny była większa niż dihydrokapsaicyny we wszystkich analizowanych materiałach. Wzajemne relacje między tymi składnikami wahały się w zakresie od 1,4 do 5,3. Suma zawartości kapsaicynoidów w purée uzyskanym przez przecieranie i resztkach po tym procesie była podobna do obserwowanej dla purée wyciskanego i resztek. Stężenie kapsaicyny oraz dihydrokapsaicyny w purée uzyskanym dzięki mechanicznej separacji miękkiej tkanki perykarpu od niejadalnych części owoców była istotnie większa niż w samym perykarpie i stabilna niezależnie od zastosowanych sposobów przetwarzania.

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2014
• Tom: 60
• Numer: 3
• Opis fizyczny: p.56-65,ref.

Twórcy

autor

Nowaczyk L.

• Department of Genetics, Physiology and Plant Biotechnology, University of Technology and Life Sciences in Bydgoszcz, Bernardynska 6, 85-029 Bydgoszcz, Poland

autor

Banach-Szott M.

• Department of Environmental Chemistry, University of Technology and Life Sciences in Bydgoszcz, Bernardynska 6, 85-029 Bydgoszcz, Poland

autor

Nowaczyk P.

• Department of Genetics, Physiology and Plant Biotechnology, University of Technology and Life Sciences in Bydgoszcz, Bernardynska 6, 85-029 Bydgoszcz, Poland

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Identyfikatory

DOI

10.2478/hepo-2014-0016