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Chemistry and nutritional effects of Capsicum /

Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile.

Bibliographic Details
Main Authors: Florencio da Veiga, Valdir (Author), Wiedemann, Larissa Silveira Moreira (Author), Araujo, Claudio Pereira de (Author), Antonio, Ananda da Silva (Author)
Format: eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, 2022.
Series:Food chemistry, function and analysis ; 37
Subjects:
Peppers > Composition.
Peppers > Nutrition.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Cover
  • Foreword
  • Preface
  • Contents
  • Chapter 1 Origin and Evolution of Capsicum
  • 1.1 Introduction
  • 1.2 Capsicum, Chili or Chilli?
  • 1.3 The Age of Discovery: Routes for the Dissemination of Peppers
  • 1.4 Archaeological Records and Historical Usage
  • 1.5 Geographical Distribution
  • 1.6 Concluding Remarks
  • References
  • Chapter 2 Biological Features of Capsicum
  • 2.1 Introduction
  • 2.2 Taxonomic Description
  • 2.2.1 Capsicum annuum var. annuum L.
  • 2.2.2 Capsicum chinense Jacq.
  • 2.2.3 Capsicum frutescens L.
  • 2.2.4 Capsicum baccatum var. pendulum (Willd.) Eshbaugh
  • 2.2.5 Capsicum pubescens Ruiz & Pavon
  • 2.3 Capsicum Phylogenetics
  • 2.4 Evolution and Breeding
  • 2.5 Cropping
  • 2.6 Concluding Remarks
  • References
  • Chapter 3 Capsaicinoids: The Origin of Pungency
  • 3.1 Introduction
  • 3.2 Pungency and the Capsaicinoids
  • 3.3 Chemical Characteristics of Capsaicinoids
  • 3.4 Pepper Pungency
  • 3.5 Biological Function and Metabolism in Plants
  • 3.6 Accumulation of Capsaicinoids
  • 3.7 Non-pungent Peppers
  • 3.8 Concluding Remarks
  • References
  • Chapter 4 Specialised Bioactive Metabolites of Capsicum
  • 4.1 Introduction
  • 4.2 Carotenoids
  • 4.2.1 Carotenoids of Capsicum
  • 4.2.2 Modification of the Carotenoid Content of Chilli Peppers
  • 4.2.3 Apocarotenoids
  • 4.3 Vitamins
  • 4.4 Fatty Acids
  • 4.5 Volatile Organic Compounds
  • 4.6 Phenolic Compounds
  • 4.6.1 Flavonoids
  • 4.7 Reducing Sugars
  • 4.8 Concluding Remarks
  • References
  • Chapter 5 Sensory Attributes of Capsicum
  • 5.1 Introduction
  • 5.2 Colour
  • 5.3 Aroma
  • 5.4 Flavour
  • 5.5 Concluding Remarks
  • References
  • Chapter 6 Nutritional Aspects of Capsicum
  • 6.1 Introduction
  • 6.2 Proximate Composition
  • 6.3 Micronutrients
  • 6.3.1 Minerals
  • 6.3.2 Water- soluble Vitamins
  • 6.3.3 Fat-soluble Vitamins
  • 6.4 Fibre
  • 6.5 Concluding Remarks
  • References
  • Chapter 7 Capsicum Pharmacokinetics and Pharmacodynamics
  • 7.1 Introduction
  • 7.2 Pharmacokinetics and Pharmacodynamics
  • 7.3 Capsaicin and the TRPV1 Receptor
  • 7.4 Toxicity and Side-effects
  • 7.5 Pharmaceutical Applications
  • 7.5.1 Pain Relief
  • 7.5.2 Obesity and Diabetes
  • 7.5.3 Cancer
  • 7.5.4 Exercise Performance
  • 7.5.5 Antimicrobial Activity
  • 7.5.6 Antioxidant and Anti- inflammatory Activities
  • 7.6 Concluding Remarks
  • Acknowledgements
  • References
  • Chapter 8 Capsicum Oleoresins
  • 8.1 Introduction
  • 8.2 Importance and Applications of Oleoresin of Capsicum
  • 8.3 Characteristics of Oleoresins
  • 8.4 Extraction Methods
  • 8.5 Comparison of Extraction Methods for the Production of Oleoresin of Capsicum
  • 8.6 Concluding Remarks
  • References
  • Chapter 9 Analytical Methods Applied to Capsicum
  • 9.1 Introduction
  • 9.2 Scoville Heat Test
  • 9.3 Spectrophotometric Methods
  • 9.3.1 Ultraviolet and Near- infrared Methods
  • 9.4 Chromatographic Methods
  • 9.5 Mass Spectrometry
  • 9.6 Nuclear Magnetic Resonance
  • 9.7 Electrochemical Methods