Chemical component analysis of red pepper (Capsicum annuum L.) seeds with various cultivars.

摘要

This study was carried out to investigate the proximate composition, capsaicinoids content and organic acid contents of various red pepper (Capscium annuum L.) seeds. Seeds from 20 domestic cultivars of red pepper cultivated in Korea and 4 foreign varieties cultivated in New Mexico, USA, were analysed. Ash content of the pepper seeds showed a range of 3.11 +or- 0.03-3.77 +or- 0.01% and protein content showed a range of 13.25 +or- 0.01-16.53 +or- 0.08%. Crude lipid content showed a wide range distribution of 18-30% and total dietary fibre content was 40-65%. Capsaicin content was higher than dihydrocapsaicin content. Capsaicin content of various red pepper seeds was 0.09 +or- 0.04-5.32 +or- 0.14 mg% and dihydrocapsaicin was 0.00-2.17 +or- 0.18 mg%. The organic acid content of Dangchan, Chohyang and mixed red pepper seed showed a low range of 1.6-1.9%; in contrast, Chunhamujuk, Samgang, Ganggun, Wangdaebak, Chunhailpum, New Mexico 6 and LB-25 showed higher values of >5%.