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ISSN : 2456-8643

Title:
NUTRITIONAL CONTENT AND CAPSAICIN IN CHILE DE AGUA FRUITS(Capsicum annuum L.)

Authors:
Vicente ArturoVelasco-Velasco , Mexico

Abstract:
Chili fruits are a distinctive feature of Mexican diets. Chile de agua (Capsicum annuum L.) in the Central Valleys of Oaxaca, Mexico, are important economically, social, culturally, and especially as food. Chili fruits were collected directly from the field to quantify the content of macro- and micro-elements, protein, fats and capsaicin in the pericarp, seed and placenta and determine their nutritional value and pungency. Nutrient content was determined in an atomic absorption spectrophotometer, and P and S content was determined in a UV spectrophotometer. Protein was quantified in an elemental organic analyzer, and for fat content the Soxhlet method was used. To determine capsaicin in pericarp, seed and placenta of fresh chili fruits, extraction, purification and quantification was performed with the Soxhlet method and in a UV spectrophotometer. The seeds showed a significantly high content of protein (3.49 g 100g-1) and fats (1.19 g 100g-1). Differences in capsaicin concentration were significant: placenta (19256.3Su) >seed (11034.7Su) > pericarp (9525.3Su).

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