Pepper, Capsicum

Information regarding U.S. production of oleoresins is not available. It is estimated that there is a decline in domestic production of oleoresins of those spices imported in large volume, such as black pepper, capsicums of all types, and turmeric, since these oleoresins are more frequendy produced in the growing areas. However, the manufacture of specialty oleoresins produced from selected imports will continue, and oleoresin production from domestically grown spices is expected to increase (7,8). 

Schoten-dom, m. acacia black locust, -ge-wachse, n.pl. leguminous plants, -pfeffer, m. red pepper, capsicum, -pflanze,/. leguminous plant. 

BOUVIER F, D HARLINGUE A, HUGUENEY P, MARIN E, MARION-POLL A and CAMARA B (1996) Xanthophyll biosynthesis cloning, expression, functional reconstitution and regulation of 3-cyclohexenyl carotenoid epoxidase from pepper Capsicum annuum) , J Biol Chem, 271, 28861-7. 

Perez-Galvez, A. and Minguez-Mosquera, M.I., Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper Capsicum annuum L.), J. Agric. Food Chem., 49, 4864, 2001. 

Green pepper (Capsicum annuum L.) Brussels sprout (Brassica oleracea)... 

Lee Y, Howard LR and Villalon B. 1995. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J Food Sci 60 473—476. 

Mejia LA, Hudson E, Gonzalez E and Vazquez F. 1988. Carotenoid content and vitamin A activity of some common cultivars of Mexican peppers (Capsicum annuum) as determined by HPLC. J Food Sci... 

Minguez-Mosquera MI and Homero-Mendez D. 1994. Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. J Agric Food Chem 42 1555-1560. 

Lee JJ, Crosby KM, Pike LM, Yoo KS and Leskovar DI. 2005a. Impact of genetic and environmental variation on development of flavonoids and carotenoids in pepper (Capsicum spp.). Scientia Hortic 106 341-352. 

Marin A, Ferreres F and Tomas-Barberan FA, Gil MI. 2004. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum armuiim L.). J Agric Food Chem 52 3861-3869. 

Guil-Guerrero JL, Martinez-Guirado C, Rebolloso-Fuentes M and Carrique-Perez A. 2006. Nutrient composition and antioxidant activity of 10 pepper (Capsicum armuum) varieties. Eur Food Res Technol 224(1) 1-9. 

Oboh G, Puntel RL and Rocha JBT. 2007. Hot pepper (Capsicum annuum, Tepin and Capsicum Chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain—in vitro. Food Chem 102(1) 178—185. 

Paprika is a very old colorant and spice. It is a deep red, pungent powder prepared from the dried pods of the sweet pepper, Capsicum annum. 

Vanillin is the starting point for several chemicals. Thus capsaicin, the pungent principle of red pepper (Capsicum annuum), used in pepper-spray and pain killing ointments, is made in two steps from vanillin. 

Because of their complementary character, TLC and HPLC can be used simultaneously for the easier solution of complicated separation problems. Thus, the determination of cap-saicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry, TLC and HPLC has been reported. Samples were homogenized with acetone followed by a homogenization with acetone-petroleum ether 1 1 v/v until the tissue was nearly white. The extract was filtered and the acetone was washed out by small amounts (0.01 ml) of water. The ether phase was dried with anhydrous NajSC and concentrated in vacuum at 30°C. The extract was separated on silica TLC plates using a petroleum ether-acetate-methanol (75 20 5) mobile phase. The capsaicinoids were scraped off the layer and further analysed by HPLC. The Rp values of carotenoids and capsaicinoids are listed in Table 2.2. It was stated that the method can be employed for the measurement of carotenoids in hot peppers [19]. 

I. Perucka and W. Oleszek, Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography. Food Chem. 71 (2000) 287-291. 

M. Weissenberg, I. Schaeffler, E. Menagem, M. Barzilai and A. Levy, Isocratic non-aqueous reversed-phase high-performance liquid chromatography separation of capsanthin and cap-sorubin in red peppers (Capsicum annuum L.), paprika and oleoresin. J. Chromatogr.A 757... 

Chili pepper (Capsicum frutescens). Reprinted from Culbreth DMR. (1927). Materia Medica and Pharmacognosy, 7th ed. Philadelphia Lea Febiger. 

Perry L, Dickau R, Zarillo S, Holst 1, PearsaU DM, Pipemo DR, Berman Ml, Cooke RG, Rademaker K, Ranere Al, Ramond IS, Sandweiss DJ, ScarameUi E, Tarble K, Zeidler JA (2007) Starch fossils and the domestication and dispersal of chili peppers Capsicum spp. L.) in the Americas. Science 315 986-988... 

Deepa N, Kaur C, George B, Singh B, Kapoor HC (2005) Antioxidant constituents in some sweet pepper Capsicum annuum L.) genotypes during maturity. Pood Sci Technol 40 121-129... 

Huh JH, Kan BC, Nahm SH, Kim S, Ha KS, Lee MH, Kim BD (2001) A candidate gene approach identified phytoene synthase as the locus for mature fruit color in red pepper Capsicum spp.). Theor Appl Genet 102 524-530... 

Ben Chaim A, Paran I, Grube R, Jahn MM, Van Wijk R, Peleman J (2001) QTL mapping of fruit related traits in pepper Capsicum annuum). Theor Appl Genet 102 1016-1028... 

Hall R, Holden M, Yeoman M (1987) The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chili pepper, Capsicum frutescens MiU. Plant Cell Tissue Organ Cult 8 163-176... 

Ochoa-Alejo N, Gomez-Peralta JE (1993) Activity of enzymes involved in capsaicin biosynthesis in callus tissue and fruits of duli pepper Capsicum annuum L.). J Plant Physiol 141 147-152... 

Iwai K, Lee K-R, Kobashi M, Suzuki T (1977) Formation of pungent principles in fruits of sweet pepper, Capsicum annuum L. var. grossum during post-harvest ripening under continuous light. Agric Biol Chem 41 1873-1876... 

Investigations on capsaicin (66), the vanillyl-group containing hot principle in chili peppers Capsicum spp.), as well as the irritant compound... 

However, expression in a microbial cell is not always straightforward. For example, recombinant enzyme activity maybe different from that of the native enzyme. When incubated in a mixture of hydroperoxides, a HPL from green bell pepper (Capsicum annuum L.) that was expressed in Yarrowia lipolytica favours the production of hexanal although the native enzyme produces the unsaturated aldehyde ds-3-hexenal, both within the green bell pepper itself and when expressed in E. coli [22]. 

Synthesis The synthesis of capsaicin is shown below (Gannett et al., 1988). For clinical use capsaicin is isolated from chilli pepper (Capsicum annum). 

MI Mfnguez-Mosquera, D Hornero-Mendez. Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC. J Agric Food Chem 41 1616-1620,1993. 

Black pepper, Capsicum fruit oleoresins. Quality control procedure to determinate SU of chilies and discover if samples have been treated with synthetic C W-vanillyl-... 

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