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heat sensation is incited by a group of capsaicinoids, alkaloids found only in chili pepper ( Zewdie and Bosland, 2000 ). Capsaicin and dihydrocapsaicin are responsible for 90% of the pungency ( Govidajaran, 1986 ; Iwai et al., 1979 ; Kawada et al

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Hot peppers ( Capsicum spp.) are one of the most important vegetables and spices in the world. It has been domesticated for more than 6000 years ( Perry et al., 2007 ). Pungency or the sensation of heat when eaten is caused by capsaicinoids, a

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Chili pepper belongs to genus Capsicum in the Solanaceae family, the only plant genus known to produce capsaicinoids. Capsaicinoids are acid amides of vanillylamine and C 9 to C 11 branched-chain fatty acids and are responsible for pungency of

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as color, astringency, bitterness, and flavor ( Estrada et al., 2002 ). Capsaicinoids are a group of phenolic compounds commonly present in the genus Capsicum , of which capsaicin is the most abundant ( Bennett and Kirby, 1968 ). Many studies have

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to those grown in the rest of the world because of their long shelf life and pungency. Capsaicin and other related compounds, commonly called capsaicinoids, are phenolic compounds characteristic of some fruits of the genus Capsicum ( Bennett and

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-carotene content as in TAM Mild Habanero (TMH) ( Crosby et al., 2005 ). Because peppers can contain both capsaicinoids (capsaicin and DHC) and flavonoids (quercetin and luteolin), they provide a good model for examining the potential health benefits of these

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capsaicinoids, only found in the Capsicum genus, have the ability to elicit the sensation of a burning pain in mammals. The capsaicinoids are the most probable reason for the early adoption as a medicinal plant. The capsaicinoids have been traditionally used

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pungency or the sensation of heat of chiles is imparted by capsaicinoids, a group of alkaloids unique to the Capsicum genus synthesized and accumulated in gland-like structures on the placental tissues ( Stewart et al., 2007 ). Although more than 22

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The inheritance of capsaicinoid content was studied in five Capsicum pubescens Ruiz & Pav. genotypes using diallel analysis. General combining ability and specific combining ability effects were significant for all capsaicinoids studied, indicating additive and nonadditive gene actions are present. The association of high capsaicinoid contents with high positive general combining ability of the parents also indicates the predominance of additive gene action in capsaicinoid inheritance. Because of the predominant additive gene effect, recurrent selection would be a good breeding method to increase capsaicinoid level in the population studied. Heterosis was observed in hybrids for some of the capsaicinoids, suggesting that F1 hybrids could also be used to increase capsaicinoid content.

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( Bhandari et al., 2012 ; Deepa et al., 2007 ; Topuz and Ozdemir, 2007 ). For example, capsaicinoid, a group of alkaloid compounds that is responsible for the pungency of pepper, possesses strong physiological and pharmacological activities ( Mori et al

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