Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq).

@article{Ananthan2018CapsaicinoidsAA,
  title={Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq).},
  author={Rajendran Ananthan and Karampuri Subhash and Thingnganing Longvah},
  journal={Food chemistry},
  year={2018},
  volume={238},
  pages={51-57}
}
The world hottest Naga king chilli is cultivated and consumed in Northeast India. Capsaicinoids, amino acids and fatty acids were studied in fruit and fruit components of Naga king chilli. Capsaicinoid content was increased in each ripening stage and maximum level was observed at red color fruits. Total protein and fat content of placenta was 19.41 and 20.36% respectively. Capsaicinoids of placenta (7.35±2.241%) was higher followed by seed (3.83±1.358%) and pericarp (2.91±0.667%). Similarly… CONTINUE READING

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