Capsicum is one of the most common flavorings all around the world, and an important cash crop in the region of Western China. In India and Spain, the major producers of capsicum, there are million hectares of cultivated area for capsicum
The Capsicum genus, which originates from the American continent, contains species with a chromosome number of n=12. The plants have white, lilac or purple flowers, and hollow fruit of very varied shape and size, containing glands alongside the veins that produce a pungent alkaloid known as capsaicin. The majority of varieties in the species C. annuum, grown in the largest volume throughout the world and consumed as fresh vegetables or ground spices, are non-pungent. Interspecific crosses are often possible between C. annuum and related, white-flowered species, thus facilitating breeding for resistance against various diseases and pests and the search for new, valuable traits. Species with lilac and purple flowers can be crossed with each other, but direct crosses with white-flowered species are unsuccessful.
Authors:J.A. Pino, E. Sauri-Duch, O. Sosa-Moguel, C.A. Can-Cauich, V.M. Moo-Huchin, and L. Cuevas-Glory
Habanero chilli pepper ( Capsicum chinense Jacq. cv. Habanero) is widely used for culinary purposes due to its characteristic flavour and colour. The Habanero chilli pepper is very aromatic and is one of the hottest peppers in the world. The
Authors:Maria-Ioana Moise, Constantin Marutoiu, Delia Badea, Cornelia-Anca Gavrila, and Constantin Patroescu
Capsaicin was extracted from red hot pepper
fruits and from commercial red hot pepper powder and separated on silica gel 60 plates with concentration zone (Merck); toluene-acetone-chloroform, 45 + 30 + 25 (
), was used as mobile phase. Detection was performed by exposure to iodine vapor. The spots assumed to arise from capsaicin were removed from the plate and the components were extracted with chloroform. The extracts were analyzed by gas chromatography combined with mass spectrometry.