Content of capsaicin in pepper fruits(Capsicum annuum L.)

Koleva Gudeva, Liljana and Spasenoski, Mirko and Rafajlovska, Vesna (2003) Content of capsaicin in pepper fruits(Capsicum annuum L.). Годишен зборник 2003, Yearbook, 3. pp. 79-86. ISSN 1409-987X

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The varieties of genus capsicum, in dependence on the type, cultivars, maturity, the effect of the light type (intensity of the solar light or fluorescent light), moisture and temperature during the vegetation, are rich with many different groups of biological active compounds. From all groups of biological active - secondary metabolites, in the species of genus Capsicum the most importance have the alkaloids capsaicinoides, which are present only in the cultivars of genus Capsicum, and only they are responsible for the pungent of pepper.

Item Type: Article
Uncontrolled Keywords: pepper(Capsicum annuum L.), capsaicin
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Liljana Koleva Gudeva
Date Deposited: 16 Nov 2012 09:34
Last Modified: 10 Jun 2013 09:30

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