Pepper, red

The overall economic feasibility of processing fruit and vegetable byproducts depends on several factors. The major questions to be considered are  

What market factors may influence these estimates  

What portion of the year is by-product available Could oils with similar characteristics be pooled  

Is there a market notch where the product could demand a premium price Unique flavor Good amino acid profile  

As new markets emerge and process facilities centralize perhaps some of the questions that were answered 30 or 40 years ago need to be re-examined. 

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Capsaicin, an active ingredient in red pepper, is well known for its ability to release and deplete substance P in sensory C fibers. However, this action is not specific for substance P, as neurokinin A, calcitonin gene-related peptide (CGRP), and somatostatin also are released. 

Dog repeUents available commercially in the 1990s have been generally unsuccessful in laboratory tests. Por example, lithium chloride treatments were usually rejected immediately with no ingestion, and bone oil treatments that contained up to 0.1% of the active ingredient were stiH consumed (93). Oleoresin capsicum [8023-77-6], the essence of red pepper, did have an extended effect on coyotes, even though the deer repeUents mentioned above were attractive to coyotes (93). Although a capsicum-base aerosol repeUent has been described as potentially harmful (94), pepper spray is commercially available in the United States to repel humans, as is Mace. 

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

Tomato, watermelon, pink grapefruit, papaya, guava, rose hip Carrot, apricot, mango, red pepper, kale, spinach, broccoli Carrot, collard green, pumpkin, corn, yellow pepper, cloudberry Kale, spinach, broccoli, pea, Brussels sprout, collard green, lettuce, corn, egg yolk... 

Red peppers are good sources of zeaxanthin (Table 4.2.5) although it represents less than 15% of total carotenoid content. - Sea buckthorn, a berry fruit native to... 

Lutein, zeaxanthin, and capsanthin/capsorubin from marigold, wolfberry, and red pepper, respectively... 

Dried or freeze dried samples can be extracted with water-immiscible solvents such as EtOAc or diethyl ether. For quantitative extraction, dried samples are preferably rehydrated at different times for example, 5 to 10 min for dried mangoes, 30 min for lyophihzed red peppers and pasta. Rehydration is followed by extraction with acetone or MeOH. Bixin and norbixin from a mix dry powder of annatto and com can quantitatively be extracted with MeOH followed by acetone. In order to improve pigment recovery, extruded foods require pre-digestion with enzymes to liberate the pigment from the matrix. ... 

Perez-Galvez, A., Homero-Mendez, D., and Mmguez-Mosquera, M.I., Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera County, Eur. Food Res. Technol., 221, 645, 2005. 

Ahnela et ah. Carotenoid composition of new cultivars of red pepper for paprika, J. Agric. Food Chem., 39, 1606-1609, 1991. 

A recipe calls for j teaspoon of red pepper. How much red pepper would you need for half a recipe ... 

The effects on germination of microspores depend on the concentration and the distance from the object glass with microspores moistened with nutrient medium lavender oil (active matter) inhibit or not the process, while the volatile exretions from other plant species have no inhibitory, but stimulatory effects. Only water extract from red pepper demonstrates weak activity. 

Daood HG, Vinkler M, Markus F, Hebshi EA and Biacs PA. 1996. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem 55 365—372. 

Markus F, Daood HG, Kapitany J and Biacs PA. 1999. Changes in die carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. J Agric Food Chem 47 100-107. 

Capsaicin, an extract of red peppers that causes release and ultimately depletion of substance P from nerve fibers, has been beneficial in providing pain relief in OA when applied topically over affected joints. It may be used alone or in combination with oral analgesics or NSAIDs. 

The preparation of a special chapter in this series on the constituents of pepper (6) led us to ignore pepper alkaloids. After publication of the chapter, we discovered that it dealt with the alkaloids of red pepper species (Capsicum, So-lanaceae), which are not pyrrolidines, and the purpose of this addendum is to provide a survey of the pyrrolidine alkaloids contained in black pepper species Piper, Piperaceae. 

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