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KMID : 1134820110400091340
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1340 ~ p.1346
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Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region
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Hwang In-Guk
Kim Ha-Yun
Lee Jun-Soo
Kim Hang-Ran
Cho Myeong-Cheoul
Ko In-Bae
Yoo Seon-mi
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Abstract
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This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74～19.98%, 4.54～7.17%, and 6.07～9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86～5.26, 2.10～4.25%, 28.89～37.12, and 76.54～139.57, respectively. Free sugars were fructose (8.55～17.06%) and glucose (3.25～10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.
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KEYWORD
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Cheongyang pepper, cultivation region, quality characteristic, capsaicinoid, free sugar
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