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Masters Theses 1911 - February 2014
1936 Utilization and composition of green and red peppers (Capsicum annum) Vladimir. Jancik University of Massachusetts Amherst
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- DATE DUE —MAY 2i m ? 2 8 W 8
UNIVERSITY OF MASSACHUSETTS LIBRARY PHYS SCI
LD 3234 >C IENCE M268 1936 J33 UTILIZATION AND COMPOSITION OF GREEN .AND RED PEPPERS (CAPSICUM ANNUM)
Vladimir Jancik
Thesis submitted for the degree of Master of Science
Massachusetts State College, Amherst
May 27, 1936 UTILIZATION AND COMPOSITION OF GREEN AND RED PEPPERS (CAPSICUM ANNUM)
TABLE OF CONTENTS
I. Botanical Relationship of the Peppers
II. Utilization of Peppers
1. General 2. Canning
a. Literature Review b. Original Experiments
3. Drying 4. Salting 5. Fermentation 6. Other Possible Uses of Peppers
III. Composition of Peppers
1. Food Analysis 2. Mineral Analysis of Peppers 3. Vitamin C Content
a. Review of Literature b. Biological Assay of Vitamin C in Peppers c. Chemical Method
4. Vitamin A Content
IV. Nummary Literature Cited I. BOTANICAL RELATIONSHIP OF THE PEPPERS
The garden peppers belong to the order of Solanaceae, genus the nightshade family, and the genus Capsicum. The
comprises a wide range of forms, particularly as to the
shape and pungency of the fruit.
Linnaeus in 1734 described two species Capsicum annum and Capsicum frutoscens
Tournforte (quoted by Erwin 1932) also described Capsicum
species and varieties ns follows:
Capsicum f rutescens
var. baccatum
via turn annum , var. abbre
var. conoides
var. fasciculatum
var. acuminatum
var . longum
var. cerasiforme deep red. The In color peppers range from yellow to of the pericarp color pigment is found in the outer layers of four and aocording to Zechmeister and Cholnoky (1934)
pigments. polyene of the composition 1. Capsanthin, a violet-red 20° C. - - 68 C 0 specific rotation at 63 40H5Q 3 , in chloroform. 2
2. Capsorubin specific 3. Zeaxanthin, melting point 206° C. C 40H560 2
rotation at 20° C. - 54° (in chloroform)
point 192° C. , specific Lutein G H 0 , melting 4. 40 56 2 rotation at 20° C. 163.
The pungent quality of peppers is due to an acrid sub- stance which was discovered by Tresh (quoted by iSrwin 1932) and named capsaithin.
Tunman (1918) and Rheinboldt (1923) proved that the sharp taste was due to piperine and to traces of pepper resin. Pictet (1927) investigating bl. ck peppers found, besides piperine, a small quantity of a volatile alkaloid of which he determined as an optically active modification
B-methyl pyrroline. Generally speaking, the percentage of capsaithin or the fruit; pungency is inversely proportional to the size of smallest-fruited the pungency is most pronounced in the found in forms such as the Tabasco, while only traces are tomato-pepper. the thick-meated, large podded forms such as
pimiento Pimientos: Srwin (1932) found that the term product imported was acquired in connection with the canned thick-meated pepper from Spain and applied particularly to a
of conical shape. 3
Paprika: Loewenstein and Dunne (1910) reported and that the term "Paprika" was of Hungarian origin Government according to a ruling rnade by United btates authorities the Hungarian product alone might he called
"Paprika." Sherman (1928) classified paprika as the or some other large- dried ripe fruit of Capsicum annum , and stems. fruited species of capsicum, excluding seeds
Group classification of varieties: inches long, 1. Tabasco group: pods in average 1-3 very pungent.
pods 4-12 inches. -V.ost 2 Cayenne Bgroup: long-curved y ysrieties distinctly pungent, some only mildly so. Color, red. globose. • are cone-shaped. or 3.•* rhe-rrvCherry group.avoun jne^the pods ^ & ^ ^ solitary> three-celled, pungent, used more as attractive ornamental.
pods are cone-shaped, 3/4 - 1-1/4 4.4 ceies^eiCelestial ggroup:P the froni yellowisn green to purplish, used as attractive ornamental plant.
c distinctly conical, 3- 4 inches PerfectionParfeetion «~eroupuP£: Ppods 5. flesh thick, non-pungent. oj f smooth> flattened or oblate form of 4 cells 6.6 Tomatoiomato grgroup:y to a ^ ich beer a striking resemblance tomato; size 2-4 inches in diameter, walls 3/8 inch thiok.
4 inches long, blocky, often 7.7 Bell group.croup: fruits deeply furrowed, flesh thickness as much as 3/8 of an inch. 4
II. UTILIZATION OS PSPPSHS
1, General
The fresh peppers both red and green are widely used end for domestic purposes in salads, soups, condiments other dishes. This phase of utilization will be merely mentioned at this place. Lauritzen and Wright (1930) investigated the storage point of the peppers. They found that the freezing to measured by the thermoelectric method ranged from - 1.15 temperature of - 0.99° C. with an average of -1,06° C. A of per cent were 0° C. (32° t.) and relative humidity 90 at this found most favorable, although the limiting factor cinerea. temperature and humidity is infection by Botrytis investigated. Ripening at 0° C, 4.5° C. and 13° G. was decreased and the In general, the number of fruits ripened the fall in time reauired for ripening increased with occurred in temperature below 13° C. Very little ripening 0° and 4,5° C. Humidity 39 days in fruits stored at C. any way. did not seem to affect ripening in
2. Canning
a. Literature Review
canning: Two varieties of peppers are used in var. acuminatum) a) Chilies (Capsicum annum 5
b) Sweet peppers or pimientos ( Capsicum annum , Perfection group)
The packcging of chili peppers in America was first under- taken in 1898 by B. C. Ortega at Ventura, California. His first experiments were successful and the industry has witnessed a constant growth.
Budd (1935) reports the following procedure in
commercial canning of pimientos:
Grading is done into three classes:
No. 1. Those 2 inches in diameter or more.
No. 2. Those 1-1/2 - 2 inches in diameter.
No. 3. Those below 1-1/2 inch.
During grading the peppers are inspected for color, a
uniform red being necessary. The material is then conveyed
to the roaster (en inclined rotating cylinder at a rate of
about 12 revolutions per minute), heated by direct internal
gas or oil flame, where the peppers are rotated sufficiently
long to completely blister and char the skin. There are two other methods used for peeling; of Lye peeling method: the skin is removed by the use not so about 3 per cent boiling lye. This method is satisfactory as the former one, it was found to increase
the j>H value of the flesh. Oil-peeling is also practiced to some extent. of about Usually cottonseed oil is used at the temperature 6
400 - 410° F. for 3 to 4 minutes. Sometimes heavy mineral oil is used which is highly undesirable, as some oil remains fixed firmly in the flesh and cannot be removed by blanching.
After the peeling the fruits are conveyed under a sprey of cold water, which washes off the charred skin.
Seeds and stems are removed on the paring table. Next the pimientos are blanched at 160 - 180° F. for 1 minute, and immediately sprayed with cold water.
From the blanchers they are dropped onto sorting and grading conveyors and sorted into large and small sizes for packing. Exhausting is applied to the filled containers at 180 - 185° F. for 10 minutes. Processing time and temperature for different used containers are: 2 ounces processed for 45 minutes at 212° F. ; 4 ounces processed at
55 minutes; 7 ounces processed at 65 minutes; 15 ounces processed at 68 minutes.
Other possible commercial products are "Posey County" piraiento cups anonymously described in the Canner (1923).
These are whole sweet pimiento peppers with the core end
seeds removed, which enables one to fill them with a
filling or salad of some kind. According to an anonymous article in the Csnner (1931), pimientos are placed on spindles, which pass through intense 7
heat in which the skins are charred black.
The Pomona Products Company method as used at
Griffin, Georgia, reported by an anonymous author in
The Canner (1923) involves the coring operation immediate- ly after grading; a circular ring around the stem is out and the core and seeds are extracted by suction of special coring machines. The report also states that the greater majority are packed in 7 and 17 ounce cans, some in SO and
26 ounce cans. Cruess (1930) reports that pimientos after having passed through the ordinary peeling procedure are packed into glass jars, sealed under vacuum and processed at 212° ». b. Original experiments
The peppers were placed on a wire and slowly roasted over the gas flame; this operation took about 30 to 50 seconds for each pod. In the case where the surface was uneven, uniform charring effect could not be obtained on the skins and the appearance was uneven. A second lot was roasted in an electric oven to a yellow color by exposure to the heat for 10 to 15 seconds. Care was exercised not to touch the walls of the oven.
It was found that this method was far superior to the former one; the skin was charred very uniformly and could be washed away very easily. 8
Oil-peeling: Pure corn-oil was used; it was heated to 400 to 420° F. and the peppers were submerged for 40 to 70 seconds.
Lye treatment: Three per cent boiling sodium, hydroxide was used. The peppers were submerged for 30 to
40 seconds. It was found that oil and lye treatments at high temperatures caused cracking of skins and also direct contact of oil and lye with the fleshy portion. The texture was elso injured by these treatments and could not be compared with that of "fire-treated" (roasted) pimientos.
The product was "mushy", without a sufficient degree of texture and could not be handled at all without breaking up badly.
3. Drying
This can be accomplished by: a) Sun-drying
b) Artificial drying
Sun-dried peppers and pimiento products are produced in
Mexico, California, Spain, Italy, Hungary and also in the southern part of Slovakia,
The European procedure is about as follows: The fruits must be quite uniformly ripe with deep red color; no green spots are allowed. The picked pods are accumulated in a thin layer on the straw on the ground and left for 24 to 36 hours. The aim of this treatment 9
t
exposure to the sun and to is to equalize the color by order that they become wither partially the peppers in every 4 to 6 hours in less brittle. They are turned the sun. order to expose them uniformly to workers hang After this preliminary treatment the
are 2 to 2.5 meters long, the pods on the strings which are subjected to satisfactory in this manner the pimlentos to per cent aeration. The product is dried to IZ 16 in to 8 weeks in moisture. This procedure is finished 6 taxes even two to three good sunny weather. Otherwise it product is usually pulverized months (in winter). The dried the color and in- with the seeds present. This improves the finished product. creases the percentage of fat in manufactured in Such a powdered pepper product product is widely used Hungary is known as paprika. This
as flavoring and condiment. the artificial tunnel In our laboratory experiments heated with a motor driven dryer was used, electrically The temperature was fan for circuiting the warm air. and canned pimiento peppers kept at 126° J?. Both green tunnel dryer. were dehydrated in the laboratory stems and white Green peppers were cut, seeds, on wire trays membrane removed, the slices placed and fan turned on. It covered with paper and the heat 10
the peppers for 70 to 80 was found necessary to dry the moisture to approximately hours in order to reduce by this operation was found to 10 per cent. The yield
be 7 to 9 per cent. the Hills Brothers Canned pimiento peppers from were used. They were placed Company, Woodbury, Georgia, to for 70 to 80 hours in order on wire screens and dried cent. reduce the moisture to 10 per meat-grinder using Dried samples were ground in a the was not possible to pulverize the finest chopper; it grinding, but it was found product properly by this content to about 10 per necessary to lower the moisture grinding. cent in order to facilitate
4. Salting
suggested preservation of Joslyn and Cruess (1929) fermentation. They stete that vegetables by salt without method, to the fermentation this method is preferable poisonous by growth of because vegetables may become concentrations of salt. The Clostridium botulinum in low and bacterium is extremely virulent toxin produced by this in taken to avoid its presence every precaution must be preserved vegetables. 11
Two methods are suggested: salt is added to the a) Dry salt method. Dry 20 per cent. This allows cored peppers to the amount of occur. The method is not no active fermentation to widely used. method. Saturated salt torine with to) Strong brine is used to cover the peppers. a small amount of vinegar occurs. Both the salt and A subdued lactic fermentation preserving the peppers. In a the acids present help in too soft for commercial weak torine, the peppers become are fully immersed in the handling. Unless the peppers the surface. brine, spoilage will occur at
with green peppers: Laboratory fermentation experiments
stems, white membranes The pods were cut lengthwise, thorough washing was applied. end seeds were removed, and pound of salt was mixed a) Dry salt method. One peppers in a stoneware jar. A with 4 pounds of prepared surface. This was wooden cover was placed upon the A heavy brine formed weighed down by means of a stone. to peppers were then transferred within a few days. The sealed. pint Jars and hermetically solution method. A saturated salt to) Strong brine one three pounds of salt and was prepared by dissolving of water. The peppers pint of vinegar in one gallon 12
glass containers and the brine Were packed in air-tight least 1 pint to 1 pound was added in the amount of at of prepared material,
peppers preserved by Criticism: It was found that in appearance than those strong brine were much better excessive pressure to treated with dry salt. ******* to cover the peppers with squeeze out the juice in order shape and texture. As to the brine greatly impaired the both methods preserved peppers taste, it was found that such salted or brined satisfactorily. However, before is necessary to de- uppers can be utilized in foods, it fresh water for several hours. salt them by soaking in
5. Fermentation
to 3 *er cent Peppers contain an average of 2.5 conditions, ferments to sugar which, under favorable low concentration. ****** lactic acid in brine of a be 10 *er cent brine should (1932) found that at least in order to avoid used in cucumber fermentation
spoilage. were cut, seeds and Peppers used in our experiment placed into 10 per cent white membranes removed, and
(40° saloraeter) brine. 13
Two series were prepared: sugar was added. 1. Two per cent com
2. Wo sugar was added. paraffined in order to The surface of the brine was and other scum yeasts, suppress the growth of Mycoderma and eventually produce a which utilize the lactic acid the pickles. It was found -flat" brine and spoilage of by Fabian (1932) that by Joslyn and Gruess (cited 60 - 70° salometer increasing the salt content up to and development of scums. suppressed entirely the formation were taken every three Acidity and salometer readings brine was aseptically removed days. A small sample of the was found necessary to watch for bacterial count. It were the brine, because there closely the concentration of prescribed limit, considerable deviations from the of fermentation. The data, especially during the first days are shown graphically which are largely self-explanatory,
in Figures 1 and 2. for quality factors, it After scoring the products by of 2 per cent corn sugar Was found that the addition superior to that where no weight rendered the product was mildly acid end of sugar was added. The pepper to be used in various sufficient firmness to enable it salads. products such as relishes and 14
The rise in lactic Figures 1 and 2 are similar. the increase in numbers acid acidity closely parallels maximum acid content was of bacteria present. The maximum numbers of bacteria reached in 15 to 20 days while This is entirely were found after 10 to 15 days. produced by the action of reasonable because the acid is The data indicate no advantage the lactobaccilli present. kept in the brine more than occurs when the peppers ere 80° At this point the approximately 20 days at 75 to *. considerably or the pepper, salt content must be increased indefinitely. canned in order to preserve them
6. Other Possible Uses of Peppers
emulsions uelt (1932) suggested the use of spice piece of essential (manufactured by pressing the peppers) in catsup or peste because the oils in such products as tomato spreads rapidly through- emulsion mixes easily with water and is much superior to out the product. Pepper emulsion satisfactory due powdered peppers, but the flavor is not fruits. Black-pepper to the capsanthin content of the From 0.5 to 1 fluid ounce emulsion is greatly preferred. pulp is used. for every 100 gallons of tomato end canned Great quantities of both fermented relishes and other peppers are manufactured into sweet Figure 1. Rate of Lactic Acid : Formation During pers in Sa.Lt Brine
xc— ?_ \ A
10
U CD -P •H
1 J 8-
CO ft
•H O •H -p S o J i, i i A - 2 per cent corn sugR]? added B - io sugar aiided 15 ere particularly use- pickle products. The red peppers color to the products ful in adding an attractive red in which they are used. ripe Korgan and Joodruf (1927) found that dried, the yolks of pimiento peppers could be used for coloring fed to hens in eggs during the winter months when hen each day. It quantities of from 0.4 to 0.5 grams per of the egg-yolks was found possible to vary the color from very light yellow to dark red. hens that e . s from Brown (1930) (1934) also reports t 6 in the ration had receiving ground, dried, ripe pimientos those from hens fed control, a higher hatchability than pimiento present in the or plain rations. In spite of to the chicken meat. rations no pepper flavor was imparted Chicago, Illinois, The Kraft-Phenix Cheese Corporation, where canned and manufactures a pimiento cheese spread, extent of about 15 per broken pimientos are used to the cent by weight. Griffin, Georgia, The Pomona Products Company, y-eight recipes for using issued a pamphlet containing fort in the preparation of canned pimientos. They can be used meats, poultry different soups, consummes, sandwiches, salads, fish, sauces and dressing, entrees, left-overs, and various relishes. 16 uses for peppers is One of the most important popular type in the United in pimiento cheese, e very approximately 8 per cent States. This cheese contains low acid and firm of pimiento by weight. Pungency, in pimientos for cheese texture are the qualities desired manufacture. approximately 60 "Pimiento sauce" is a mixture of per cent tomatoes and was per cent of pimientos and 40 Brothers Company of Woodbury, first manufactured by Hills used are onions, garlic, Georgia. Other ingredients The product, besides spices, sugar, salt and vinegar. very similar to a good its slight pungent taste is product by using a basic ketchup. Manufacturing this that by increasing the per- ketchup formula, it was found of sugar had to be lowered centage of pimientos the amount increased; this is due to end the amount of vinegar much sweeter (less acid) the fact that pimientos are to of cloves and allspice had then tomatoes. The amount amount of cinnamon was in- be nearly doubled while the The most suitable per- creased by about 50 per cent. about mixture was found to be centage of pimientos in the used: following basic formula was 40 to 55 per cent. The 17 1.5 pounds canned tomatoes 1.5 pounds canned pimlentos 6 grams cinnamon 3.5 grams cloves 3.5 grams allspice 6 ounces sugar 5 to 6 fresh onions 1| cups of 50 grain vinegar 1/2 tablespoon salt 1 tablespoon paprika The sauce was prepared as follows: in a Tomatoes, pimientos and onions were placed minutes. They were saucepan and boiled moderately for 5 fine sieve. rubbed through the pulper and then through a and the spice bag The pulp was returned to the saucepan and allspice. Half was added, conteining cinnamon, clove was added and boiled the amount of the necessary sugar approximately rapidly until the volume was reduced to the remainder of the sugar 1 quart. Salt, vinegar and rapidly to a finish, were added and the mix was boiled of 30 to 32 per cent i.e. to a refractometer reading reached when the soluble solids. This concentration is Paprika was added just volume is approximately 1 quart. bottles were filled with before the finishing point. The at once. No heat treat- the boiling product end capped containers spoiled after ment was required. None of the several months' storage. 18 III. COMPOSITION OF PEPPERS 1. Food Analysis reducing sugar The most important ingredient is the the perioarp attains content which varies greatly and in Tompos (1934). In the 1.15 to 1.73 per cent as showed by cent of sucrose was ^onth of July, from 0.09 to 1.15 per there is a marked found in the peppers. During ripening to 5.82 per cent. increase in glucose content to 5.53 per cent. Meanwhile the sucrose content is 0.55 to 0.61 compiled in Teble 1. Analyses of fresh pepper fruits are paprika Loewenstein and Dunne (1910) reported that degree of color. Olive oil is commercially graded by its the color and added to the ground product intensifies better than they really thus makes the lower grades appear are. materiel is given The composition of dried pepper in Table 2. extracts of Esterhazy (1910) determined the ether end found in air-dried 45 Hungarian paprika varieties contained 12.86 per cent, the material thnt the first grade third grade 11.23 per second grade, 12.98 per cent, the per cent of ether extract. cent and the fourth grade 8.53 he pointed out th*t it As the result of his investigation addition of one to two per was impossible to detect the cent of foreign oil. 19 o CM U P • I K u a P © © CO p o u •>* c- o in d p • • r-i CO © a e • b5 p o Of-4 r-i 1 • p © *H p • * O wH © © P o H cm to A p in m in © ra © o) o o o CM -a? P O o © P to © o IP U P led © © o o o 53 o O © f-i P P P H © to I© r-i P o IP cm to •P t-K r-i rH H g* 4 © © © f po oo M oa CO a) -P P P f-l P CM CM H © 63 © © a» *S PO ao 1 © X © o m M 1° to M O "P © © © © © °^ P r-t p |p p P © p W rH 1© a) © © © O iDr-i © P P > 85 P P P P r-i H © © © |Vl P -H P © p CO P O (h © © > lO © © © P © P © O P PP © © •H © CO -H g © Cft oo to to Q o •* to "> CO p SO o Wr tO o £> r-4 • • m • 03 I 0) * tO to m "* o» 4i ft © to to o o o o o r-4 o o o SO o • • • • • • CO CO o fO CD CD CO m «i-t © © o o c-4 CM CM r-t rH O M P. o CM CM P © O o © © o tO I H © © H tO tO r-4 " CM - c CO CO CM o • a to CO u to © to CO to ft h -42 o ft © ^ S3 © US © © CO ft kn ft© r-4 CM O lO to o © to 50 CO H p « eo CM <0 ©a CM to I© G © r-l ft© r-4 H o I © tO r-l o o CD a 1-° H 03 o CO o |P ss P • • • CO t< C to 50 01 © UC5 tO r-4 r-l r-t 0> ft o r-t CO o -3* tO e> C- O Pi 00 LO O o 1 p • • IP • • o r-4 CO CO I © © © ft o r-4 J3© r-t © © J3 © o r-4 •H © p r© u S-t O © © © © r-i o © © © p rW P © © c © lo r-t © o ft © O a ft 21 © 3«; o © •r-t ft © « O P ft O |©*J r-4 ft © © i q ft c a •H r-4 3 © 'O <© «H O (4 a ft o >» r-l u u © © I© r-4 © p u ft g I© © P c ft ft •r-t © O o © ft 1ft (3 © a. ft ICQ © 6 to P to r-4 G © tO o» « © C to r-l © o ©» © u to i-» o 4) rH P o r* P •H p cr> ft © © 5S —- 60 I •r-l — •H 5 C M +-> © g « P i*4 © > I |S r-4 © o © o CI > O a O H a: C t-3 «r-f » 21 per The U.S. Food and Drug Administration has set 15 for dried paprikas cent as the minimum ether extract content ground paprika calculated on a water-free basis. Since the seeds which have 32 per is not permitted by law to contain impossible to produce a cent of ether extract, it is almost pericarp con- product which would comply with the law as the tains only 14.5 per cent of ether extract. 2. Mineral Analysis of Peppers A.O.A.C. Analysis of the ash of green peppers. The the following methods (1925) were used in carrying out mineral analyses. was determined as Si02 3i02 Fe 0 was determined as 2 3 0 0 was determined as Alg 3 A12 3 Ca 0 was determined as Ca 0 Mg 0 was determined as as Mg P 0 P2°5 was determined 2 2 7 Cl KgO was determined as KgPt 6 by difference from Na 0 was determined as 2 total amount of alkali chlorids minus K 0 of cubic centi- The alkalinity of the ash (number necessary to meters of normal hydrochloric acid found for green peppers neutralize 100 grams of ash) was to be 11.7 cubic centi- to be 13.4 and for red peppers value in comparison with meters. This is a rather high 22 CM m CM o ca A. to CO 01 o CO CM CM o in to ca o S3 to a f-» A CM (D O o £»H to ^P m o a m S3 +3 a) CM O (3 o to «H © © ca P £ ra © O U p. UD CO o CO © o o o o CM to » p © § W in CM a O to CM CM O — a tomatoes (5.6), lettuce (7.4), carrots (10.8) and cabbage (6.0). Remington, in South Carolina (1930), analyzed pimientos for iodine content and found 150 parts of iodine per billion parts of substance analyzed. This is higher than tomato (112), and pea (136), but much lower then lettuce (912), and spinach (692). Discussion Both raw, green and red peppers contain considerable amounts of moisture, ranging from 90 - 92 per cent. They have a rather low calorific value, which is for the most part due to the sugar content, which represents about 50 per cent of the solids. Their importance in the diet consists chiefly of their sugar, high content of vitamins C end A, and esthetic chr racteristics such as attractiveness and fltvor. Dried peppers and pimientos contain carbohydrates as the most important component of the solids. The amount of fat varies greatly from 1.35 per cent in green and 5.88 per cent in red peppers to 12 to 14 per cent in some commercially dried pimiento and paprika flours. This wide v riation is chiefly due to either presence or absence of seeds which are high in fat, protein and fiber. The analysis of the ash of green peppers showed a 24 oxide, considerable very high content of potassium and sodium oxide, and quantities of celcium, magnesium ferric oxide. a negligible amount of 3. Vitamin C Content a. Review of the Literature of the pepper as an extreme- In spite of the importance only a few investigations were ly rich source of vitamin C, this subject. Quinn, Burtis found in the literature upon that peppers contained more and Millner (1927) reported C in gram. than one Sherman unit of vitemin 1 that canned pimiento MacLeod and Booher (1930) found 2-gram daily doses. Szanyi pulp protected guinea pigs in stems and seeds of Hungarian (1935) found that veins, of vitamin C. Green paprika paprika contained only traces fully -ripe fruit, BO to 2,000 and fruits contained 400, half vitamin C per to 2,100 milligrams of ripe, red paprika 1,048 peprika was much higher, kilogram. Flesh or juice of pub- kilogram. Becker (1934) namely 3,160 milligrems per commercially vitamin G content of lished some deta on the "Vitapric", preserved prepared Hungarian paprika pulp, of contained 4,500 milligrams with sodium benzoate. It preserved with sodium ascorbic acid per gram. That milli- sterilized, contained 4,600 *enzoate and subsequently for the usual paprika grams against 1,800 milligrams 25 lemon juice. puree, and zOO milligrams per gram in C content (deter- Tressler (1935) reported that the vitamin to 2,300 and mined chemically) of red peppers was 2,000 milligrams per kilogram. that of green ones 1,800 - 2,000 peppers were unusually high Sah (1934) reported that red to Hungarian red peppers. in reducing power and superior method of Birch, Harris Hou (1936) using the chemical elongated Capsicum to and Hay found the small Chinese acid per gram of flesh, contain 2.07 milligrams of ascorbic round, Capsicum, 2.75 mg. and another variety, a lar Ge and found that little vitamin per gram of the flesh. He also pods of Capsicums at the C was present in the green ascorbic acid eontent beginning of their formation. The pods ripened. After complete then steadily increased as the slowly decreased. ripening the vitamin C content found that the Guerrant, Rasmussen and Dutcher (1935) juice of peppers was equivalent of ascorbic acid in the one cubic centimeter making found to be 0.203 milligrams in pigs approximately 2.5 cubic the protective level for guinea compared the dye and centimeters. Bessey and King (1933) and with the biological assay iodine methods of titration of 1.8, 1.83 and 1.0 found for green peppers values both the dye end milligrams per gram, respectively. of gave an ascorbic acid value iodine methods, red peppers 26 Svlrbely end Szent-Gyorgyi (1935) 2.3 milligrams per gram. of paprika juice from reported that one cubic c 3ntimeter 2.0 milligrams of vitamin sound ripe fresh pods contained and that guinea pigs fed 0.25 cubic C per cubic centimeter protected from scurvy. centimeter were completely that drying orange Harden and Robinson (1920) stated inch vacuum in a ^estner juice by spraying it into a 25 reduce its antiscorbutic evaporator did not appreciably property. hawberrles fed In an Hahn (1931) shewed that dried protected guinea piga from scurvy; amount of 0.5 gram dally bananas flge, dates, raisins end he also oroved that dried (1935) of vitamin 0. Butherford „are extremely poor sources very powdered chill peppers were a i-eported that air-dried guinea pigs on the diet con- poor source of vitamin C; survive, on the avers ge. any taining the pepper did not diet. vitamin 0 free basal longer than those given the of dried fruits and Concerning the vitamin 0 content (1912), as reported by jU. vegetables, Hoist end Frohllch and dandelions of cabbage, carrots (1931) showed that drying antiscorbutic value. Hess snd completely destroyed their Givens be vitamin C free. Unger (1918) found prunes to hours of report that two to three and McOluggege (1919) practlcelly ell the vitamin 0 drying at 75° C. destroyed in dried materials. 27 C in Peppers b. Biological Assay of Vitamin of vitamin For quantitative analytical determination Campbell (1922) was C the method of Sherman, LaMer and weeks old, followed. Guinea pigs, from six to eight separate weighing 300 to 350 grams, were housed in ad experimental cages and fed with the basal ration used for every test. libitum. At least three animals were The experimental period lasted 90 days. The basal ration consisted of: Rolled oats and wheat bran (1:1) 30# Baked milk-powder (vitamin G-free) 10 Butterfat ^ 1$ God liver oil ^ Salt ^ before the animals This basal ration and water were kept was exercised that guinea at all times. However, care from the supplement which pigs derived all their vita* in G was fed. helpful in the inter- As an accurate weight curve was weighed once in five pretation of results, each animal was period. At the end of days throughout the experimental were chloroformed and care- the feeding period all animals fully examined for lesions of scurvy. Sherman and coworkers Hoist and Frohlich, quoted by indicate severity of autopsy (1922), suggested first to 28 findings such as hemorrhages and fragility of bones and looseness of teeth, which can be quantitatively deter- mined by grading from 0 to 3. They suggested using the following outline to indicate the severity of scurvy symptoms at autopsy. A. Bony system: Jaw Teeth Kibs Joints B. Hemorrhages: Ribs Intestines Joints Muscles could be 24, The total possible most severe scurvy score lesion. if a value of 3 were assigned to each vitamin From observations upon animals receiving no up to the amount C and with different measured amounts optimum which affords complete protection and permits the symptoms growth, it becomes possible to interpret percentage of the and autopsy findings in terms of the actually received required amount of vitamin C which was It means that by the animal in any individual case. receiving some vitamin animals fed on this basal diet and protection, can be given C, but not enough for complete the weight curve, sur- a quantitative rating based on symptoms and autopsy vival period, and severity of the findings. 29 Preparation of Samples for deeding Green raw peppers were bought at the local market and were kept in the refrigerator at 32 to 35° F. Only the fleshy part of the fruits was fed to the guinea pigs. roasted over the gas Green canned peppers : These were flame and then washed in cold water to remove the charred skins. They were then packed into h?lf-pint jars, 3 per o cent salt brine added, and heat exhausted at 180 F. for at 212° F. 5 minutes, sealed and sterilized for 45 minutes The jars were kept in the refrigerator and each was used for not more than two days' feeding. were washed, cored, Green dried peppers : The pods on wire seeds and white membranes removed and were placed dryer) and trays in an artificial drying chamber (tunnel were ground dried at 126° F. for 70 to 80 hours. Then they sealed bottle in a meat chopper and kept in a hermetically in the refrigerator until used. Brand Pimientos packed by Pimientos canned : Romany were fed. The Hills Brothers Company, Woodbury, Georgia, glass con- The product was repacked into small four-ounce The jars tainers and processed for 5 minutes ftt 212° F. used for two days were kept in the refrigerator and each only. by the same Dried, canned pimientos were prepared of the feeding procedure as green dried peppers. Results 30 tests are shown graphically In Figure 3. c. Chemical Method On the basis of investigations of Szent-Gyorgyi and Svirbely (1933), Hirst with co-workers (1933), Karrer and co-workers (1933) ouoted by Taufel (1935), the formula of vitamin C was determined as the lactone of an unsaturated hexonic acid: OH OH I I OH OH C C I I I I CH, CH ' C-H C=0 Ascorbic Acid The characteristic behavior is due to the presence of two enolic hydroxy valences on the saie double bond which is conjugated to the lactone group. This Is the place where the great reducing power of ascorbic acid takes place. If the reduction power of this compound is destroyed by some chemical treatment, as for instance methylation, then all biological power is lotet. Hume and Chick (1935) published the following constants for vitamin C (ascorbic acid) Specific rotation at 20° C. Is + 20p° in water (concentration of 14 grams per 100 cc.) The specific rotation at 20 C. is + 22.4° in water at a concentration 1I 1 t»» En, \ CO QCO O • Cu ton r-1 •H rH CO Li M 0) 0 >* s •H CD • o • w a> > c •rl ^ (1) >) 1-M O O £h '— f,^—. cu o o C MJ <™» f m C , rn (*^ ri o o wow > > w o w w 1 ra fn f. -a) w •> W ft fn w ^ ft a) h <» © ft a; ft ft ft ft ft (D ft 0J O fit a) 1 m 0) J) a) c! c CO fn 03 CC O T3 O O CJ . t . . . •H (jD t*) fiO t»0 a> d w o o s . • . . . 0-H OWOHH I I I o o o o o o o o CO PI 31 of 2.2 grams per 100 co. The absorption spectrum is slightly scid in aqueous solution and is characterized by a single intense band with head at 245 millimicrons. Ten milligrams of 1-ascorbic acid should require 11.4 cc. of 0.01 M, iodine, the titration being carried out with starch as indicator. The substance must be ash-free and its elementary analysis must agree with the formula CgHgOg. Tillmans and Hirsch (1930, 1932) first suggested the use of 2, 6- dichlorophenolindophenol for quantitative determination of ascorbic acid. This compound functions as an oxidative- reductive indicator, blue in alkaline, red in acid medium and colorless in reduced form. The scheme of the reaction of this compound with vitamin 0 is as follows: 0 = C1 = N.C H 0 Na C^Og*- H0C I1 C1 .NHC 6H40 Na C 6H806 + C 6U2 2 6 4 6 2 2 The medium should be faintly acid for this reaction. In the case of excessive acidity it should be buffered with sodium oxalate. Alkaline reaction of the liquid should be avoided because the leuco base is very sensitive towards oxidation and also undergoes autocntalysis. Guerrant, Rassmussen and Dutcher (1935) state that "Accuracy of the results obtained by the chemical titration appears to depend to an appreciable degree upon the nature of the juice that is being titrated" and that "by this CD > c a CO i r-t P .O O P p (3 CD H CO J3 P CD CO CO O O > CO CO ID 10 » U U <0 f-l CD CD co 04 fti-l 00 H CM O p o id CD O u 00 > CD &i -4« CD 3 O WOO HOO o o o o o u > O O H CO © 3) © W) > -o K S5-H O CO fn > -H o o o CD O O o o o o o O xi o h h CO CJ> O* 0» to o> o> C7> OS O CM 0 > 3 CD •o CO << CO ft c V P CO El 4) W 3 5)0 CD -H CO t»0 CD CO w h C 5 MOO «o CO O CM CM CM CD CO CO O IN ^ CM (O CM r-i in 00 o» CM IN CO o > s u CO CM CM H CM CM CM CM CO CM CO cm H •H Jj O -H I I fa >CO P g >> CO o £2 IS O o O O O CM =# o o O • • • O "Cj «H <3 • » • • • • • • CO ) 1 0 CD CO £h OHM r-t CO lO O O rH CM o c S o ce) mi: CO pCO O •H CD U CO t P CD U CD CO ft CD •H • least to approximate the anti- method it is possible at juices." scorbutic activity of the roported that Tillmans, Hirsch and Jackisch (1932) .any fresh plant extracts the iodimetric titration in satisfactorily. In some checked the dye method very results were registered. These cases, however, higher interfering substances. were probably caused by foreign from the plant tissue by They extracted the vitamin C per cent sulfuric acid in boiling it with two to three quantita- for 10 minutes. Complete a nitrogen atmosphere was observed. Sulfuric . tive extraction of vitamin C sodium hydroxide and then acid was neutralized with buffer the solution for the sodium acetate was added to the case of iodimetric titration dye titration. In the acid was not neutralized. reported that the Birch, Harris and Ray (1933) with 2, 6-dichlorophenolindo- end Point by titration enable the reproduction of pnenol was sharp enough to results to 97 per cent. Experimental Work on Vitamin C. method of Bessey and King in our experiments the to found it inconvenient (1933) was used. They compound carefully standardize dye against Mohr's 35 end suggested buffered, stored under nitrogen The authors standardization against lemon juice. trichloracetic acid recommended the use of 8 per cent inactiv,ting the enzymes for rupturing the cell walls, vitamin C in the case of and thorough extraction of animal and plant tissue. samples for analysis from In the preparation of were ground in the mortar one to five grams of substance cubic centimeters of 8 per with acid-washed sand and 25 solution until a thin paste cent trichloracetic acid were centrifuged three times was formed. Then the solids which was stirred in, the with the extracting liquid total volume made up to 50 clear liquid decanted, the centimeters measured into cubic centimeters, 10 cubic with 40 cubic centimeters an Erlenmeyer flask, diluted the dye to the first pink of water and titrated with color. the alinuot portion of By using the iodine method, diluted with water to SO cubic 10 cubic centimeters was 20 drops of 2 per cent centimeters, acidified with 15 to with 0.01 N iodine solution. sulfuric acid and titrated the vitamin 0 titrations by The comparative data of given in Table 6. dye and iodine methods are 34 colored pimlento extract, By titrating the highly the dye method that the end-point hy it wes round. however, for accurate comparisons. was not sharp enough a.sey by both biological Pro* the results obtained both green raw it was found that and chemical titration, peppers were excellent source. peppers end canned pimlento less than on. were protective in amounts of vitemin C and International unit. guinea pigs. 10 gram when fed to closely correspond to gran. These values at vitamin C per (1927) *uinn, Burtis and Killner the results obtained by MacLeod end with the finding, of hut are not in accordance pulp to be two of pi-lento Boohar (1930) who found sr.. dose for a guinea pig. the minimal protective previously peppers by the methods The canning of green the 80 to 85 per cent of ascribed destroyed approximately this pimientos were very rich in vitamin C, but canned than Hungarian paprixa. vitamin, even richer pepper, may be that the green A partial explsnation to 6.20. had pH values of 6.05 used in this experiment pimientos. Such . 5.50 of canned oomparing witb 5.40 to vitamin C responsible for rapid hlgh pH value may be destruction. peppers dehydrated in th. Both green end pimlento content and extremely high vitaminiHtpmin C tunnel dryer showed en — o CM o • * • SI o> o o> to •<* o o t-t H s 1 1 t h 1 | © © tO tO on CM • P4 • • •H H o CO P 00 m M o 60 iH CO CD iH si d H to © o \ -p cfl • u • © q -p u m id CO O P« C c CO O p. i-i fcfl 1 © o 3 i 1 4- 1 1 Ph © 5-t in tO tO © • U S • • a a, O © to CO +3 .d d o 0) o 'C! o o tO o o tO o> o o> CO • -p I CO in xi a CM CO o •h o fa tjQ i -p I d 1 1 © fa o CO to o .d P © H CM in en P, o •H O d • o to" m* o H CO 0 £> o -o 3 01 r3 •H <4 © o — d CO o tO o in s CO m CM H 6 • .O CO © CO o fa u O 00 © I I t> CO +3 © CO CM to •H < CO CVJ > © CO no tO CO to 01 fa © fa u © © © p. p. CO p. © o P. p CO © © p. d d o p< Pi a © © p © c © d d 03 d d © © © © 2 © CO © P. o 0 fa u CO 9 m - P< © fiZ © fa d © 01 © d © © •H d d P a> CO fa (-1 fa CO o o P a O 35 richest results represent the according to titration ..Id ever prepared. Tha natural souroa of escortic '"™ln 0 rStentl° n °' chief factor which rtW «• In axperlmanta see,«s to oonaiat cried peppara in our rapid circulation dryar which anahlas the usa of a tunnel evaporation. consonantly, alao rapid of tha air and ha con- foregoing atudiea, it may As a result of tha papers, either freah, ceded that hoth red end green of vitam in C. are excellent aourcea canned or dehydreted, Content 4< Vitamin A that raw green Jaillnar„.ii nor (1927) found Quinn, Burtis and WW units of approximately^T^Atalv 141* International tjeppers contained same amount as in which4ki«h waswes aooabout the vitamin A per gram, that dried, Autherloraa,itherford (1935).x found preen string beans. units or contained* lfifi125 InterInternational ground chili peppers investigating dried Per- Ascham (1933),mq'53. my vitamin A per gram. milligrams of the peppers~™ found tnathat two feet ion pimiento depleted vitamin A to the sole source of dried pods fed as a i„ nbove that of the reaponae In rota above rata gave a growth than 700 International correspondsifiito more Sherman unit; thia and Treichler (!*») per gran. Fraps un its of vita»in A much as 14 inter- peppers contained as found that green for nineteen months. potency during storage their vita.in A ) 36 A in Peppers Experimental Studies on Vitamin Sherman and Munsell (1925) The original method of rats when 28 to 29 days of was closely followed. Albino adequate in all other res- age were placed upon a diet After growth had ceased, pects but free from vitamin A. cages, end were fed with they were kept in individual period to be tested, during a graded portions of the food eye of the body weight and of four weeks. A record made three times a week, also condition of each rat was to consume the prescribed that of the failure of a rat fed. daily dose of the supplement Vitamin A. Test Diet; consisted of The basal vitamin A diet 18# O&sein . , » a.-i Osborne-Mendelw Salt mixture ( Yeast, dried |g Starch 5^ Vegetable oil amount Vitamin D - a sufficient provided in Units of vitamin i were Not less than 3 U.S.P. by the yeast this vitamin was carried each gram of diet and vitamin The ingredients of the or the vegetable oil. treated so as vitamin A-free or were A test diet were that content to such a degree to reduce vitamin A control diet was fed to the when the vitamin A test prior of the rats manifested group, two-thirds or more . 37 aymptome of the asaey period, to the eleventh day of characterized by both declining vitemln A deficiency the The dried yeast o.rried weight end opb.thaln.ie. e deily such concentretion thet Tlte„ln I couple, in gain in weight permitted,., t1p(i enfiI1 ever^average e> dose of 0.15 gram the per wee* in rats during of at least 3 grams of between the 25 and 60 days interval of four weeks age pieced on each level cf M leeet eight rete were reference group The data frc* the the .«ppl.-nt fed. vitamin A for e.tabllehlng the were conaider.d valid two-third, supplement only *en potency of the aaeey comprising a number of animals or more of the total beginning individually between the reference group £• day period and the twenty-eighth toy of the easay between 12 end in body weight of Bh owed en increase 60 grams. was of the supplement The vitamin A poteney celculated as follows: „„,,- ner pram of vitamin Ax 1.4 4" « S)5 S the reference oil vitamin A per „+> U.S.n PP. units of which gives number of grem. the in milligrams of # equals the daily dose reference group to produce in a reference oilri necessary th^n 12 « v*- »tv* oxof nonot less weight, G , an average gain in 38 grams and not more than 60 prams. of WAM is equal to the daily dose in milligrams essay group an the assay oil that will produce in en then "6." average gain in weight equal to or greater seme The samples were prepared end stored in the The procedure as described under vitamin C essay. pro- reference oil fed in amount 0.33 milligram ("R") duced a growth of 23 grams in 45 days. found to be The vitamin A content of peppers was as follows: Sherman U.S.P.X. Units Units 13.8 Green raw peppers 10.0 138.6 Green dried peppers 99.0 27.7 Canned pimlentoB 19.7 Dehydrated canned pimientos 19.7 27.7 14 International Green raw peppers contain approximately result closely corres- units of vitamin A oar gram; this Millner (1927) who ponds to that of quinn, Burt is and A units in the same found 14 to 16 International vitamin peppers in tunnel meterial. By dehydrating the green it wrs found that dryer in the ratio of 1:11 or 11:5, in epproximetely the saw, the vitamin A content increased contains 100 or more ratio. One gram of dried peppers can be stated that the vitamin A International units. It appreciably reduced by vitamin A in green peppers is not I 39 dehydration at 120 to 130° F. Canned pimientos were superior to green raw peppers in vitamin A content, as they contained at least 20 International units of vitamin A per one gram of canned materiel. This is somewhat lower than Ascham's (1933) results on canned Perfection pimientos. She found a value of 70 Inter- national units per gram. Dehydrated canned pimientos contained at least 250 International vitamin A units to per gram; the lowest level, 0.00b gram fed daily found 700 the rats promoted very good growth. Ascham vitamin A units in the dried Perfection pimientos. much higher vitamin Both 4>f these results indicate a dried A content than Rutherford (1935) reported in units. powdered chili peppers, that is 125 International dehydrated Therefore, it can be ooncluded that both Hed green and red peppers ere rich in vitamin A. in a tunnel peppers ere superior to green. Dehydration reduce the dryer at 120 - 130° F. does not appreciably canned vitamin A content of either green peppers or pimientos. 40 IV. SUMMARY Both green and red peppers are readily preserved by drying, canning, salting and fermenting. Of these methods drying, canning and fermenting are preferred as means of preservation. Details of these processes are given. A literature review of peppers is given, par- ticularly in regard to manufacturing methods, chemical composition and vitamin A and C content. Sun-drying of peppers is the preferred method of in drying, though dehydration for 70 to 80 hours gives a a tunnel dryer at 130 to 130° F. also satisfactory product. peppers Paprika consists of the powdered whole dry including the seeds. Fire-roasting is preferred to oil or lye treatment previous to for the removal of skins of peppers canning. consists of the A satisfactory method for canning are following operations: The peeled peppers packed into blanched for 1 to 2 minutes in steam, exhausted at 180 cans with 3 per cent salt brine, minutes at for 5-10 minutes and sterilized for 30 41 312° F. for half-pint jars or one-half pound cans. Salting is recommended only for home preservation. Twenty per cent salt is a satisfactory amount. Preservation in strong brine is preferred to salting. Fermentation studies on green peppers showed that normal at a 10 per cent salt concentration, a lactic acid fermentation occurred. Maximum bacterial numbers were obtained in about 15 days production took at 75° F. while maximum acidity per cent place in about 20 days. The addition of 2 shown dextrose produced more rapid fermentation as Peppers by increased acidity and bacterial count. which with added dextrose were superior to those were fermented without any addition of sugar. relishes Fermented peters are suitable for use in and other pickle products. of Various other possibilities of utilization sauce" peppers are cited, among them a "Pimato per cent of which is a spiced mixture of 40-55 product possesses pimientos with tomato puree. This taste and somewhat a characteristic flavor and resembles tomato ketchup. and green Analyses of both fresh and dried red chemical peppers show only slight differences in 42 higher in composition. Sugars are considerably the rea pepper. that the ash of the pepper 11. Mineral analyses show per cent. The is relatively low, e.g. 0.5-0.7 cent potassium aeh contains approximately 50 oer of calcium, oxide with relatively high content ash is magnesium, sodium and iron. Thus the strongly alkaline in nature. vitamin I assay method 12. By the Sherman biological 14 inter- with rats, green raw peppers contained canned red national units of vitamin A per gram; units; dried peppers (pimientos). more than 25 fresh green canned pimientos, 250 units; dried per gram. peppers somewhat less than 100 units the Sherman biological 13. As determined by either the vitamin C content assay or the chemical method, peppers is extremely of fresh green ana canned red either green or red high. Only 0.7 to 1 gram of vitamin C, com- peppers, fed as a sole source of promoted pletely protected guinea pigs and equivalent to approximately excellent growth. This is Orange juice by comparison 12 to 15 units per gram. gram. contains only 6 to 7 units per ±6 peppers by the methods 14. Canning of the green per cent of prescribed above, deBtroyed about 80 other hand, com- the vitamin C present. On the be very mercially canned pimientos were found to rich in ascorbic acid content. peppers contained at 15. The dried powdered green peppers at least least 100 units and powdered red gram. 50 units of vitamin 0 per biological, iodine and 2, 6 16. Comparison of the showed diohlorophenolindophenol titration tests results. Peppers, only slight differences in excellent sources especially the red varieties, are richest sources of of vitamin A and among the world. vitamin 0 in the plant or animal . 44 V. LITERATURE CITED the Chile pepoer. Anonymous (1935). Chemical study of Anales Inst. biol. 6, 201-11. of pimiento Leah (1933). The vitamin A content Ascham, Bull. 17/. pepper. Georgia Agr. Expt. Sta. Official Agricultural Chemist » Association of Chem.,(J825) Methods of analysis. Assn. Off. Agrxc. Washington, D. C. Second Edition. in (1934). The content °* Becker, Jeno /"^JC24b-y. fruits. Mezbgazdasagi Kutatasok, 7, distribution and King, C G. (1933). The Bessey Otta^Otta A. tissue and xts q and animal ^ ^ b87. determination. Jour. Biol. Chem. 103, foodstuffs, etc. acid (vitamin C) content of Biochem. Jour. 27, 590. effects of pimiento pepper if. L. (1930). Some Brown, Sta. Bull. ibu. on poultry. Georgia Agr. Expt. Quantitative relation of egg yolk Brown, *, L. (1934). Georgia Agr. pigmentation to pimiento feeds. Expt. Sta. Bull. 183. the V^nto; pack Nelson H. (1935). Processing BBudd Age, 16, No. 11, 'snows annual increase. Canning 18. pimientos in Georgia. 57, No. Canner (1923). Canning 21, 35. pimiento cups. 57, 2, 27. Canner (1923). Posey-County pimientos in glass. 71, 9, 25. Canner (1930). Packing pimientos "down in Georgia". Canner (1931). Packing 73, 2, 27. Circ. 446. 45 Iowa Agr. Expt. Erwin, A. T. (1932). The peppers. Sta. Bull. 293. (1910). Contribution to the chemical Esterhazy, Y. Kozlemenyek, analysis of paprika. Kiserletugyi 13, 1. cucumb er (1932). Experimental work on Fabian, F. f. Bull. 12b. fermentation. Michigan Agr. Expt. Sta. Effect of and Treichler, Ray (1933). Fraps,P G. B. Ind. and Eng. storage on vitamin A in dried foods. 465. Ghem. , 25, "rh® Harry B. ( 1919 ) and McClugage, : Given, Maurice H. Biol. Chem.hem antiscorbutic property of vegetables. J. 37., 253. Fruchte Vitamin C der getrockneten H8« ^*.« v von (1931). Lebensmittel, 61, 'zeitlchrlft fur Untersuchung der 369. asm s^sss^^ Biochem. Jour. 14, 171. 487. J. Biol. Ghem., 35, 0lde R al ' Hirst. W. L., Herb r '/' Tbe'ooiiJitutioS S h h \i933)y 1270. Skorbut. J _ .....v, v (lyid;MQ12). Uber das Hoist, W. and Frohlich, K. Zeit. fur Hygiene. 7_2, of Szeged refined 4-*, t mqr5^ composition HOrVa ( Kozlenenyek, 8. lbl-7. paprika Edicts kiserletugyi t 46 „ /tqicn tnmin G in nutrition in China. ""• ..hysioxogloal Society. No. 6. Ho. 202, Lonaon. Hee. Goun. Spec. Rapt. Ser. , Giro. 37. Vierteljahresschrif with co-workers (1933). KaKarrer Zurich. 78, 9. Naturforsch. GeBellechaf t, der • , t /ion^ '-"hemische ZusaminenBetzung 295-305. Jour. Ag». Hee. 41, Home Econ. 22, 581. pimiento . t r> (1937). Viafite «ta. Bull. 1*7. alkaloid of pepper. . The volatile P10te 9 »»• 54lv; tia *lMoa Icta. 557. Biol. Chem. £g, P- > (1930). * Sour, Remington, J. »iy biochemistry and £§S&^XX*geocner^ Ohem. id. £, Rutherford, B. (1935). The vitamin a and C content of the Chile pepper. The Spice Mill, November 1935. Sah, P. P. T. (1934). Vitamin C content of some Chinese foods. Jour. Chinese Chem. Soc. 2, 84-5. Sherman, H. C. , Lai!er, V. K, and Campbell, H. L. (1922). The quantitative determination of the antiscorbutic vitamin (vitamin C) . Jour. Am. Chem. Soc, 44, 165. Sherman, H. C. and Munsell, H. E. (1925). The quantitati determination of vitamin A. Jour. Amer. Chem. Soc. 47, 1639. Sherman, H. C. and Burtis, M. P. (1928). Factors affect- ing the accuracy of the quantitative determination of vitamin A. J. Biol. Chem., 78, 671. Sherman, E. C. (1928). "Food Products." 2nd Ed. Macmillan Co. , New York, H. Y. Szanyi, Istvan (1935). Vitainin C content of paprika fruits. Terraeszettudoraanyi Kozlony, 67, 527. Szent-Gyorgyi, Albert and Svirbely, J. L. (1933). The chemical nature of vitamin C. Biochem. Jour. , 27 , 279. Taufel, K. (1935). Auffindung, Szolierung und Synthese von Vitamin C. Ze^c. Untersuch Lebensm. 70, 7. Tillmans, J. (1930). Das cntiskorbutische Vitamin Zeit. Untersuch. Lebensm. 60, 34. Tillmans, J., Hirsoh, P. and Hirsch, W. (1932). Das Reduktionsvermogen pflanzlicher Lebensmittel und seine Beziehung zum vitamin C. I. Der reduzierende Staff des Zitronsaf tes. Zeit. Untersuch. Lebensm. 63, 1. Tillman, J. Hirsch, P. and Jackisch, J. (1932). Das Reduktionsvermogen pflazlicher Lebebsraittel und seine Beziehung zum Vitamin C. III. Der Gehalt der verschiedenen Obst.und Gemusearten an reduzierendem Stoff'. Zeit. Untersuch. Lebensm. 63, 241. of Tolman, L. M. . and Mitchell, L. C. The composition different varieties of red peppers. Jour. Ind. and Chem. 5, 747. 48 Tompos, Albert (1934). Sugar content of pode of paprika plant tyoes. Kiserletugyi Kozlemenyek. 37, 286-8. Tressler, D. K. (1935). Fresh vegetables rich in vitamin C. Farm Research 1, No. 1, 1. Tuniaan , G. (1918). Detection of piperine in the investigat- ion of powdered pepper. Apot. Zeit. _33, 353. Wait, R. A. (1932). Pepper emulsion for flavoring tomato juice. Fruit Prod. Jour. 11, 9. Zechraeister, L. and Cholnoky, K. (1934). Paprika color- ing matters. VII. Adsorption analysis of the pigments. Anii. 509, 269. ACKMOWLEDGlifiNT members Acknowledgments are extended to the the faculty of the of the thesis committee and Departments, Horticultural Manufactures and Dairy and guidance during the for their generous help course of this study. Approved by JU* 2 7, '136