DETERMINATION OF CAPSAICINOIDS AND SCOVILLEHEAT UNIT IN DIFFERENT ORNAMENTAL CAPSICUMGENOTYPES GROWN IN TURKEY USING HPLC

摘要

Spices are used as flavoring, coloring, and pre- serving agents in foodstuff. Pepper plants (Capsicum annuum L.) area commercially grown as ornamental (plants or fruits) or to produce fruits. Pepper fruits are consumed fresh or processed as dried product (crushed, paste, spice, powder, flake, seasonings, oleoresin, etc.). Capsicum family has a long historyof cultivation and utilization as a food product. In general, the consumer's choice depends on various quality characteristics. As an ancestral spice, red chilli peppers are pungent and edible fruit obtained from many varieties within the Capsicum genus (over 90 and also 2000 species). Red chilli pepperdemonstrates good quality degree due to the exist- ence of phytochemicals, colour, taste, flavor, smell, and bitterness. In this study, the liquid chromatog- raphy (LC) procedure was employed for the investi-gation of pungency and Scoville Heat Unit (SHU) in a total 21 different genotypes of Capsicum species.