DOCSLIB.ORG

Behavior of the Hottest Chili Peppers in the World Cultivated in Yucatan, Mexico

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Behavior of the Hottest Chili Peppers in the World Cultivated in Yucatan, Mexico HORTSCIENCE 53(12):1772–1775. 2018. https://doi.org/10.21273/HORTSCI13574-18 Naga (Purkayastha et al., 2012). ‘Bhut Jolo- kia’ was considered one of the hottest in the world; in 2007, it was registered in the Guin- Behavior of the Hottest Chili Peppers ness Book of World Records with 1,001,304 SHU. Later, the ‘Trinidad Moruga Scorpion’ in the World Cultivated in variety, originally from Trinidad and Tobago, occupied that place in the Guinness Book of Yucatan, Mexico World Records with a pungency of 2,009,231 SHU (Bosland et al., 2012). Cur- Liliana S. Mun˜oz-Ramírez, Laura P. Pen˜a-Yam, Susana A. Aviles-Vin˜as, rently, the ‘Carolina Reaper’ variety, de- Adriana Canto-Flick, Adolfo A. Guzman-Antonio, veloped by the U.S. company PuckerButt and Nancy Santana-Buzzy1 Pepper in South Carolina, is recognized as the Unidad de Bioquímica y Biología Molecular, Centro de Investigacion most pungent in the world, with 2.2 million í · SHU (PuckerButt Pepper Company, 2013), and Cient fica de Yucatan A.C., Calle 43 No. 130 32 y 34, Merida, Yucatan, is registered in the Guinness Book of World CP 97205, Mexico Records. Taking into account that the Peninsula of Yucatan is known to distinguish the Haba- Additional index words. Capsicum, HPLC, pungency, capsaicinoids, Scoville heat units nero pepper for its high level of pungency, our Abstract. The Yucatan Peninsula is recognized as the center of genetic diversity of proposal was to evaluate, under the conditions Habanero peppers (Capsicum chinense Jacq.), which can be distinguished from those of the region, the pungency behavior of three cultivated in other regions of the world by their aroma, taste, and—most of all—by their varieties internationally known for their high pungency. We evaluated three commercial varieties of chili peppers reported as being the level of pungency. hottest in the world: ‘Bhut Jolokia’, ‘Trinidad Moruga Scorpion’, and ‘Carolina Reaper’. The aim of our study was to determine the behavior of the pungency when cultivated under the edaphoclimatic conditions of Yucatan. Our results show that the Materials and Methods three varieties registered greater contents in comparison with those reported in other regions of the world. ‘Carolina Reaper’—considered to be the hottest variety in the Plant material and growth conditions. For world, with a pungency of 2,200,000 Scoville heat units (SHU)—when cultivated in this study, three varieties of commercially Yucatan, had a pungency of 3,006,330 SHU, which was greater than all the other varieties available chili peppers—‘Trinidad Moruga analyzed. Scorpion’, ‘Bhut Jolokia’, and ‘Carolina Reaper’—were obtained from different sup- pliers on the Internet [Spicegarden (n.d.) and Chili peppers form part of the identity and noids are in great demand in the pharmaceutical PuckerButt Pepper Company (2018), respec- culture of Mexico. They belong to the genus industry as a result of their application as anti- tively]. They were planted from Sept. 2016 to Capsicum, which originated in America, inflammatories (Liu and Nair 2010; Tag et al., June 2017 in greenhouses located in the seed from Mexico to South America. The word 2014), antioxidants (Reddy et al., 2010; production unit of the Scientific and Techno- chili derives from the nahuatl chilli or xilli, Rodriguez-Maturino et al., 2012), and antican- logical Park of Yucatan in Sierra Papacal, and in Mexico it is used to refer to any fruit of cer agents (Jia et al., 2013). Merida, Yucatan, Mexico, at lat. 21°07’20"N the genus Capsicum (Long-Solís, 1986). Mexico is one of the centers of domesti- and long. 89°43’41"W, and at an altitude of Chili pepper is an extraordinary condiment cation and diversity of chili peppers. It is also 9 m.a.s.l. During the study period, the average with a high nutritional value. It is a source of where the greatest genetic diversity of the temperature was 18 °C (minimum) and 37 °C vitamins A, C, and E; minerals; and natural genus Capsicum is located (Ibiza et al., (maximum), and relative humidity was 86% dyes; in addition to its multiple industrial 2012). Yucatan is well known for its culinary (Servicio Meteorologico Nacional, 2018). uses, such as flavorings, sauces, powders, and tradition, which is associated closely with the The seeds were germinated in polystyrene oleoresins, among other products (Qin et al., trays with 200 cavities using commercial sub- Habanero pepper, considered to be one of the Ò 2014). It is the only plant species containing hottest chili peppers in the world. In Yucatan, strate called Peat Moss Premier (Green Forest, capsaicin, the most abundant metabolite Puebla, Mexico). The plantlets were trans- the Habanero pepper found particular condi- among the capsaicinoids, which belongs to tions of soil and climate that allowed it to plantedtosoilafter 35 d, under greenhouse conditions, at a distance of 30 cm between the alkaloids and is responsible for the adapt and diversify in an environment very plants and 100 cm between rows. Plant man- pungency of the chili (Duelund and Mouritsen, different to that of its origin. These conditions agement and irrigation, pest and disease control, 2017). The capsaicinoids, integrated mainly by are associated with the high temperatures of the and fertilization were conducted following the capsaicin, dihydrocapsaicin, nordihydrocapsai- region, sparse rainfall, and stony soils (basically cin, and homocapsaicin, are produced in glands established standards applied to the cultivation calcareous with alkaline pH) very poor in located in the point of union of the placenta of Habanero pepper in the region (Tun, 2001). organic material (Borges-Gomez et al., 2014). with the pod wall and are accumulated in One hundred fifty plants per variety were used, In June 2010, the Designation of Origin was vacuoles of the epidermal cells of the placenta distributed in three rows of 50 plants. Each granted to ‘‘Habanero pepper of the Peninsula until they metabolize (Stewart et al., 2007; variety was evaluated based on the descriptors Suzuki et al., 1980). The total content of of Yucatan’’ (Diario Oficial de la Federacion, established for Capsicum (IPGRI,1995).The capsaicinoids is called pungency, which is 2010). Subsequently, the Official Mexican characteristics evaluated were type of epidermis, Standard (NOM-189-SCFI-2012) was gener- fruit color, weight of the fruit (measured in calculated and expressed in SHUs, derived from the organoleptic test for the pungency of ated (Diario Oficial de la Federacion, 2013). grams), pericarp thickness (measured in milli- the chili peppers (Scoville, 1912). This test has However, there are other varieties of the genus meters), fruit length (measured in centimeters), been replaced with high-performance liquid Capsicum originating from other regions of the fruit width (measured in centimeters), number chromatography (HPLC) (Collins et al., 1995; world that have been recognized for their high of fruits per plant, yield per plant (grams per Kozukue et al., 2005). Currently, the capsaici- pungency, such as ‘Bhut Jolokia’, a natural plant). hybrid of C. chinense and C. frutescens, Standards and solvents. Capsaicin (>99%) cultivated mainly in Bangladesh and India and dihydrocapsaicin (>97%) (Sigma Aldrich) (Meghvansi et al., 2010). It can be found with were used as external standards, whereas meth- Received for publication 14 Sept. 2018. Accepted other names, such as Bih Jolokia, Borbih anol, acetonitrile, and HPLC-grade water were for publication 10 Oct. 2018. Jolokia, Nagahari, Naga Jolokia, Naga Mor- used as solvents (J.T. Baker). The filtrates were 1Corresponding author. E-mail: [email protected]. ich, Naga Moresh, Raja Mirchi, and Dorset acquired using a 0.45-mm membrane filter 1772 HORTSCIENCE VOL. 53(12) DECEMBER 2018 Table 1. Morphoagronomic characteristics of the three varieties evaluated. Type of Thickness of No. of Varieties epidermis Color of fruit Length of fruit (cm) Width of fruit (cm) pericarp (mm) Wt of fruit (g) fruits/plant Yield (g/plant) Bhut Jolokia Wrinkled Red 5.28 ± 1.52 az 2.42 ± 1.03 b 1.46 ± 0.20 b 6.75 ± 0.32 b 219.7 ± 3.65 a 1482.2 ± 9.8 a Trinidad Moruga Scorpion Wrinkled Red 3.63 ± 1.64 b 2.97 ± 1.22 a 1.65 ± 0.19 a 7.77 ± 0.48 a 108.7 ± 4.09 b 846.7 ± 4.5 b Carolina Reaper Wrinkled Red 2.61 ± 2.63 c 2.37 ± 1.71 b 1.14 ± 0.10 c 3.70 ± 0.45 c 98.1 ± 2.76 c 362.9 ± 4.3 c zThe means followed by different letters in the same column are significantly different (P < 0.05) with the Tukey test, the data are shown as the mean value ± SD. Fig. 1. Varieties evaluated include (A) ‘Bhut Jolokia’, (B) ‘Trinidad Moruga Scorpion’, and (C) ‘Carolina Reaper’. gies, USA) column (4.6 mm i.d. · 250 mm) at a temperature of 25 °C and an injection volume of 20 mL. The wavelengths used for the de- tection were 280 nm (excitation) and 338 nm (emission). The mobile phase was isocratic with 70% of solvent B (100% methanol) and 30% of solvent A (10% methanol solution v/v). The operating conditions of the HPLC for determining total capsaicinoids were a temper- ature of 25 °C, a flow rate of 1 mL/min, and a runtime of 15 min. HPLC calibration. The standards of cap- saicin and dihydrocapsaicin were used to obtain a calibration curve based on the relation- ship of the maximum area for the known concentrations of external standards. The stock solution was prepared in 100% (v/v) methanol, and a total of five different concentrations—20, 60, 100, 200, and 300 ppm—were used to generate the calibration curve. Quantification of capsaicinoids. The con- Fig. 2. High-performance liquid chromatography chromatograms of capsaicin (1) and dihydrocapsaicin (2) (A) standard.
Load more

Recommended publications
  • Native Peppers from Around the Globe
    International Gardener Native Peppers From Around the Globe By Pat Dickey & Ray Novitske, Fairfax Master Gardeners Question: Where do peppers in Indian curries, Thai noodles, Mexican enchilladas, and Chinese . .stir-fry come from? Answer: South America Even though we associate different sizes, colors, shapes, and tastes of peppers with different nationalities and cuisines, they all originate in South America. Upon being exposed to the capsicum plant in the Caribbean, Columbus thought he had come across the peppercorn, and thus called it pepper. Peppers were spread around the world as a spice, mostly by 16th century Portuguese traders interested in the lucrative spice trade. After some time and regional cultivation, new varieties popped up and became integrated into the regional cooking we are familiar with today. This is the first in a new series which will expose us to new vegetables and ornamentals that may be growing in our international gardeners’ gardens. Aji Amarillo Native South American peppers, Aji Amarillo peppers (Capsicum baccatum) are popular in Peruvian cooking. They can be used fresh for soups and sauces, made into a chili paste, or dried. The smaller Aji ‘Chinchi’ Amarillo pepper seeds were recently introduced in the US and is a cultivar of the larger Aji Amarillo species. ‘Chinchi’ bears fruit much sooner in the season than the larger Amarillo species. The peppers are also considered rare and measure only 3 inches by one-half inch. Aji ‘Chinchi’ Amarillo peppers are fruity and full of flavor with medium- Exchange Exchange high heat. The peppers develop from green to a golden photo: ISouthern Exposure Seed www.SouthernExposure.com orange-yellow before harvest in 52 days.
    [Show full text]
  • Paprika—Capsicum Annuum L.1 James M
    HS637 Paprika—Capsicum annuum L.1 James M. Stephens2 Paprika is a type of mild pepper that is dried, ground, and used as a spice. Most of the paprika peppers grown in the United States have been introduced from southern Europe. In areas where grown, selections have been made for color, shape, and thickness of pods, and flavor of the ground product. Some of the local selections have become fairly well established as to type, but none as varieties. Processors have developed varieties for dehydration, but these are not available for public planting. The so-called Hungarian paprika is grown more widely in the United States than any other. Spanish paprika is also grown but to a lesser extent. Figure 1. Paprika pepper. Description Credits: James M. Stephens, UF/IFAS Hungarian paprika produces fruits that are 2–5 inches long, Culture depending on the strain. The shape varies from conical In Florida, very little paprika is grown, although like other (pointed) to oblong (tapering), and walls are usually thin. peppers it appears to be well adapted here and to other Some strains are more pungent (hot) than others, but most pepper-growing areas of the South. Years ago it was grown are mild. There appears to be great variability in the strains commercially in South Carolina and Louisiana. of paprika coming directly from Hungary. Some are much smaller and rounder than the United States selections Paprika is started from seed, early in the spring as soon as already described. frost danger has passed. Plants are spaced 12 inches apart in rows 3 feet apart.
    [Show full text]
  • Il Peperoncino È Pronto, Mancate Solo Voi!
    Scopri come preparare tantissimi e Nel nostro vivaio troverete idee SCALA SCOVILLE deliziosi pia tti piccanti. originali per ogni pala to. Ve ne 15.000.000 - 16.000.000 Capsacina pura, Diidrocapsaicina Tante ricette passo passo da gustare elenchiamo una parte ma vi 8.800.000 - 9.100.000 Omodiidrocapsaicina, Omocapsaicina in compa gnia dei tuoi ospiti ada tte aspettiamo per scorpirne tante altre... 6.000.000 - 8.600.000 Nordiidrocapsaicina ad ogni occasione. 2.500.000 - 5.300.000 Spray al peperoncino della polizia Cheesecak e 2.000.000 - 2.200.000 Carolina reaper Da noi potrai richiedere crost ate Trinidad Scorpion Butch Taylor, informazioni, idee, e trovare le 1.569.300 - 2.000.000 Naga Viper, Infinity Chili, Mouruga marmellate Scorpion, Spray al peperoncino comune varietà di tutto il mondo con tutti i 855.000 - 1.041.427 Bhut Jolokia livelli di piccantezza a ttualmente caramelle 876.000 - 970.000 Naga Dorset/Naga Morich presenti in na tura. dolciumi 350.000 - 855.000 Habanero Red Savina, Indian Tezpur Habanero, Scotch Bonnet, Bird’s Eye salse 100.000 - 350.000 (noto anche come “Piripiri”, “Pilipili”, “African Devil”), Jamaican Hot Santaka, Chiltecpin, Thai Pepper cockt ail 50.000 - 100.000 (noto anche come Thai Dragon), Rocoto il peperoncino aperitivi 30.000 - 50.000 Ajì, Cayenna, Tabasco, Piquin sale 15.000 - 30.000 Chile de Arbol, Manzano, Calabrese è P ASSI ONE, 5.000 - 15.000 Yellow Wax, Serrano il peperoncino secondi 2.500 - 5.000 Jalapeno, Mirasol, Chipotle, Poblano primi 1.500 - 2.500 Sandia, Cascabel, NuMex Big Jim è CUL TURA, 1.000 - 1.500 Ancho, Pasilla, Espanola, Anaheim e abbinamenti stra va ganti Mexican Bell, Cherry, New Mexico 100 - 1.000 il peperoncino Pepper, Anaheim, Peperone è NON SOL O PICC ANTE.
    [Show full text]
  • Sweet Pepper
    • PRODUCTION GUIDELINE • SSweetweet ppepperepper (Capsicum annuum) agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA • PRODUCTION GUIDELINE • SSweetweet ppepperepper (CCapsicumapsicum aannuumnnuum) March 2013 Department of Agriculture, Forestry and Fisheries 2013 Printed and published by Department of Agriculture, Forestry and Fisheries Compiled by Directorate: Plant Production Private Bag X250 PRETORIA 0001 Tel. +27 12 319 6072 Fax +27 12 319 6372 E-mail [email protected] Design and layout by Directorate Communication Services CCONTENTONTENT General aspects ................................................................................... 1 Cultivation practices ............................................................................. 5 Post-havest handling ............................................................................ 17 Production schedule ............................................................................. 18 Utilisation .............................................................................................. 19 References ........................................................................................... 20 GGENERALENERAL AASPECTSSPECTS Classifi cation Scientific name: Capsicum annuum Common names: bell pepper, sweet pepper Origin and distribution Sweet peppers (Capsicum annuum L.) originate from central and South America where numerous species were used centuries before Columbus landed on the continent (Manrique, 1993). The cultivation
    [Show full text]
  • Reimer Seeds Catalog
    LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder.
    [Show full text]
  • Israel: New Arava Scorpion Peppers Pack a Punch
    Husband and wife team Kobi and Ofra Ziv-Av live and work in the sweltering conditions of Israel’s Arava Desert where they are turning their passion for fiercely hot peppers into a viable business by learning how to market their new hybrid creation – the Arava Scorpion. At www.freshfruitportal.com we spoke with the pepper aficionados to find out more. Kobi can wander around his greenhouses, pick a freshly-grown Arava Scorpion pepper from the plant and eat it whole, without even flinching or breaking into a sweat. While others approach with caution, tentatively trying a slither of his new pepper Kobi Ziv-Av creation, he happily chews down on this hot new variety named after the desert where it has been grown. Cultivating peppers has been Kobi's career and he’s mastered the art of nurturing the crop in arid, desert conditions, living the contented life of a small-scale farmer making a comfortable living by growing and selling the Habanero variety, and raising his six children. Recently though as a kind of experiment, he began to work on creating a new variety that could rival the well-known Trinidad moruga scorpion, the variety that was considered to be the most piquant and pungent chili pepper around until the Carolina Reaper came along to take the Guinness World Records title in the 2012. "I'm just a farmer, I'm no scientist," he told us. "But I know good peppers and what we have here is a very, very hot variety that we like to call the Arava scorpion.
    [Show full text]
  • Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, Unless Otherwise Specified)
    Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, unless otherwise specified). Please call to order. PEPPERS: Sweet: Altino Sweet Paprika (heirloom pepper) ​ Banana Supreme (early-fruiting, banana-shaped sweet pepper) ​ Bell – California Wonder (green bell pepper) ​ Bell – Valencia (orange bell pepper) ​ Bell – Glow (orange mini-bell, lunchbox pepper) ​ Bell – Golden Summer (yellow bell pepper) ​ Bell – Lilac (purple bell pepper) ​ Bell – Red Knight (red, hybrid, disease-resistant bell pepper) ​ Carmen (red corno di toro Italian frying pepper) ​ Cubanelle (sweet Italian frying pepper) ​ Escamillo (yellow corno di toro Italian frying pepper) ​ Shishito (Japanese frying pepper; end resembles a lion’s head) ​ Hot: Altino (a long, cayenne-type of hot pepper used for chili flakes) ​ Anaheim (mild-heat chili pepper) ​ Ancho-Poblano (ancho is a mild chili pepper; dried it is known as a poblano pepper) ​ Apocalypse Scorpion (oily, red super-hot chili pepper) ​ Apocalypse Scorpion Chocolate (appealing brown super-hot chili pepper) ​ Basket of Fire (small multi-colored pepper that is both edible and ornamental) ​ Bhut Jolokia – Chocolate (very hot dark brown chili pepper; 125x hotter than a jalapeno) ​ ​ ​ Bhut Jolokia – Neyde Black (dark purple to black super-hot variation of the Bhut Jolokia pepper) ​ ​ ​ Bhut Jolokia – Red (extremely hot red pepper; once certified as the hottest pepper in the world) ​ ​ ​ Buena Mulata (pepper that starts out as violet and very hot, ripening to red with less heat) ​ Caribbean Red Hot (extremely hot
    [Show full text]
  • Bioactive Extracts of Capsicum Chinense in the Northern Amazon, Chemical Engineering Transactions, 75, 433-438 DOI:10.3303/CET1975073 434
    433 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 75, 2019 The Italian Association of Chemical Engineering Online at www.cetjournal.it Guest Editors: Sauro Pierucci, Laura Piazza Copyright © 2019, AIDIC Servizi S.r.l. ISBN 978-88-95608-72-3; ISSN 2283-9216 DOI: 10.3303/CET1975073 Bioactive Extracts of Capsicum chinense in the Northern Amazon a a b b Karla S. Morais , Bruna S. Morais , Lucianne B. O. Vilarinho , Poliana C. Chagas , Ana C. G. Reis Meloc, Jacqueline A. Takahashid, Antonio Alves de M. Filhob,e aDepartment of Health, IFRR, Boa Vista Campus, CEP 69.303-340, Boa Vista-RR-Brazil. bPost-Graduate in Biotechnology and Biodiversity Program, Federal University of Roraima, Paricarana Campus, CEP 69304-000, Boa Vista, Roraima. cPost graduate in Natural Resources Program, Federal University of Roraima, Boa Vista-RR-Brazil. dDepartament of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, CEP 31270-901, Belo Horizonte, Minas Gerais, Brazil. eDepartament of Chemistry, UFRR, Paricarana Campus, CEP 69304-000, Boa Vista-RR-Brazil. [email protected] The objective of this work was to analyze the bioactive potential of hexane and methanol extracts of fruits of Capsicum spp., a kind of pepper collected in Roraima, Brazil, against the yeast Candida albicans, as well as antioxidant activity and antiacetylcholinesterase inhibition. The antioxidant activity of the methanol extract of the fruits was 82%. The antiacetylcholinesterase activity was high in the hexane extract reaching 71%. Hexane extract of the fruits did not present inhibition for Candida albicans. The present study demonstrated the efficacy of Capsicum spp. as a natural antioxidant and the presence of active chemical constituents that can aid in the treatment of neurodegenerative diseases such as Alzheimer's.
    [Show full text]
  • Hot Peppers: IV
    International Journal of Research and Scientific Innovation (IJRSI) |Volume III, Issue VIII, August 2016|ISSN 2321–2705 Hot Peppers: IV. HPLC Determination of the Relative Pungency and Fruit Quality Attributes of Eight (8) Caribbean Hot Pepper Landraces 1Puran Bridgemohan, 2Musa El Sharief Mohamed, 3Majeed Mohammed and 4David Felder 1&2Centre for Biosciences Agriculture and Food Technology,The University of Trinidad and Tobago Waterloo Research Campus,Carapichaima 642-8888 Ext 31100 3Department of Food Production, Faculty of Food and Agriculture, University of the West Indies, Trinidad. 4Senior Scientist, Agriculture and Rural Development, 118 Street, Edmonton, Alberta, Canada. Abstract: - The hot pepper trade for the food processing industry content by reciprocal crossing and selection at The University is faced with the issue of variability and consistency in fruit of Trinidad and Tobago (UTT). quality in terms of pungency. The Caribbean is recognized as the producers of some of the world’s hottest and most pungent Capsaicinoids are a group of 12 or more related alkaloids in peppers but these have not been adequately quantified. This fruits of the genus Capsicum. Capsaicin [(E)-N-(4-hydroxy-3- study evaluated eight of the landraces cultivated in the methoxybenzyl)-8-methyl-6-nonenamide] and Caribbean and compared these with three of the international dihydrocapsaicin (N-[(4-hydroxy-3-methoxyphenyl)methyl]- varieties. The analysis was conducted on the quality attributes 8-methyl-6-nonanamide) (Cisneros-Pineda, et al , 2007, and the determination of both the capsaicin and Peña-Alvarez et al 2009). Among the capsaicinoids, capsaicin dihydrocapsaicin were analysed using the U3000HPLC high and dihydrocapsaicin together account for about 90% of performance liquid chromatography.
    [Show full text]
  • “Jalapeño” “Habanero”
    https://www.seedsavers.org/search? keywords=wisconsin%20lakes https://www.seedsavers.org/jalapeno-traveler- strain-pepper https://www.seedsavers.org/red-habanero- pepper https://www.seedsavers.org/learn#growing- Only collect seed from isolated guides peppers when growing more than one DIY isolation bags: http://www.realseeds.co.uk/ variety. pepperseedsaving.html “Wisconsin Lakes” For ALL pepper varieties, harvest http://wlkr.org/2009/10/02/saving-seeds-from- peppers/ peppers that are fully ripe, red, and (Capsicum annuum) starting to soften before collecting seed. “Jalapeño” Slice open pepper and separate seeds (Capsicum annuum) from the core. “Habanero” If saving seed from a hot pepper, use gloves and do not touch your eyes or (Capsicum chinense) breathe in fumes. Rinse seeds well and spread on a coffee filter, screen or newsprint to dry. Fully dry pepper seeds will snap in half when ready for storage in airtight containers. Pepper seeds will last up to 3 years when stored in a cool, dry location. 101 Second Street SE, Rochester, MN 55904 02-2020 507.328.2309 | www.rplmn.org Cut peppers from the plant with scissors or Cross-pollination will result in seed knife to prevent breaking branches and that won’t produce the same type of damaging the plant. fruit as the parent plant. To avoid cross-pollination, grow only one variety in a species. Sweet peppers are eaten raw in salads Grow “Wisconsin Lakes” or Start seeds indoors, planting them ¼ and sandwiches. “Jalapeño” as they are both Capsicum inch deep in potting soil. annuum. Spicier peppers are used in salsas and can Keep soil warm and moist, in an area be preserved by pickling.
    [Show full text]
  • Menu 1 JAPANESE VS CHINESE BUFFET DINNER
    Menu 1 JAPANESE VS CHINESE BUFFET DINNER APPETIZER/SALAD Seasonal seaweed, Marinated baby octopus, Boiled snow beans, Taro with Thai chili sauce, Honey dew melon Prawn, Deep fried bean curd with spicy and sweet sauce, Fried eggplant with dengaku sauce, assorted fresh lettuce, cucumber Japanese, tomatoes cherry, Slice of onion, corn kernel ** Served with Japanese wafu sauce, Sesame dressing, Thousand Island dressing, Caesar dressing, French dressing, Vinaigrette sauce *** SOUP Boiled wantan dumpling with vegetables soup *** SUSHI COUNTER Salmon sashimi, Tuna sashimi, White tuna sashimi, Cucumber roll, Egg roll, California roll, River eel roll, Egg mayo gunkan, Salmon mayo gunkan, corn mayo gunkan, Inari sushi Served with Soya sauce, Wasabi, Pickle Ginger *** TEPPANYAKI AND SHABU-SHABU COUNTER Chicken thigh, Fish, Prawn, Beef, Squid, Mix Vegetables ** Fish ball, Squid ball, Crab ball, Prawn ball, Cocktail sausage, Chicken ball, Chikuwa, Fish cake, Hard boil egg, Quail egg, Fuchuk, Prawn, Crab stick, Narutomaki, Sausage, Tauhu pok, Taro, Carrot, Lotus root, Ladies Finger fish cake, tau pok fish cake, eggplant fish cake, Green capsicum, Red capsicum, Yellow capsicum, Enoki mushroom, Shimeji mushroom, Shitake mushroom, Iringi mushroom, Oyster mushroom, Squid Fresh, Clam, Green half shell mussel, Cockle ** Cha soba, Yamaimo soba, Sanuki udon, Maggie, Chee Chong Fun ** Miso soup, Kim Chee soup, Chicken soup, Bonito soup ** Served with Goma tare sauce, Ponzu sauce, Japanese momeji chili sauce, teriyaki sauce, Chili sauce, Tomato sauce, Japanese
    [Show full text]
  • Effect of Organic Fertilization on Capsaicin Content in Trinidad
    253 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 58, 2017 The Italian Association of Chemical Engineering Online at www.aidic.it/cet Guest Editors: Remigio Berruto, Pietro Catania, Mariangela Vallone Copyright © 2017, AIDIC Servizi S.r.l. ISBN 978-88-95608-52-5; ISSN 2283-9216 DOI: 10.3303/CET1758043 Effect of Organic Fertilization on Capsaicin Content in Trinidad Scorpion (Capsicum Chinese) Peppers: Preliminary Results Niccolò Pampuroa*, Vincenzo Tebaldoa, Debora Fabbrib, Paola Calzab, Maria a a Giulia Faga , Eugenio Cavallo a Institute for Agricultural and Earth Moving Machines (IMAMOTER), Italian National Research Council (CNR) – Strada delle Cacce, 73 – 10135 Torino (TO), Italy b Department of Chemistry, University of Turin - Via P. Giuria, 5/7 - 10125 Torino (TO), Italy [email protected] Capsaicin is a pungent capsaicinoid responsible for the “hot and spicy” taste of chili peppers and pepper extracts. It is a valuable pharmacological agent with several therapeutic applications in controlling pain and inflammation. Emerging studies show that it displays patent anti-tumor activity in several human cancers. A mesocosm experiment was set for testing the influence of the organic fertilization on capsaicin content in Capsicum chinense cv Trinidad Scorpion. Pelletized organic fertilizer from the composted solid fraction of pig slurry (OF) was compared to a mineral fertilizer (MF) and a mixture of organic pellets and mineral fertilizer (OMF). The study investigated the effects of a single application of 2 different doses of nitrogen (38 kg ha-1 and 76 kg ha-1). Peppers were grown and fertilized according to the different treatments and after 500 days from the seeding fruits were collected and their capsaicin content was detected by means of the High Pressure Liquid Chromatography (HPLC) analysis.
    [Show full text]