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KMID : 1134820080370081084
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.1084 ~ p.1089
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Chemical Component Analysis of Red Pepper (Capsicum annuum L.)Seeds with Various Cultivars
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Ku Kyung-Hyung
Park Jae-Bok
Choi Eun-Jeong
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Abstract
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This study was carried to investigate the proximate compositions, capsacinoids, organic acid of various
red pepper (Capscium annuum L.) seeds. Twenty domestic varieties of red pepper seeds cultivated in Korea
and four foreign varieties of samples cultivated in New Mexico, USA were analyzed. In proximate composition
of the various red pepper seeds, ash content showed a range of 3.11±0.03～3.77±0.01%, and protein content
showed a range of 13.25±0.01～16.53±0.08%. On the other hand, crude lipid content showed wide range
distribution of 18～30% and total dietary fiber showed a range of 40～65%. Capsaicin content of various red
pepper seeds showed 0.09±0.04～5.32±0.14 mg% and dihydrocapsaicin was 0.00～2.17±0.18 mg%. Capsaicin
content was higher than dihydrocapsaicin content. In the organic acid content, 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 over 5%.
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KEYWORD
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red pepper seeds, proximate composition, capsaicinoids, organic acid
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