Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers
Table 5
Capsaicin, ascorbic acid, and naringenin-diglucoside content (μg/g fresh weight base), pungency unit of Scoville, and dry matter of different chili hybrids. The values represent means ± standard deviation ().
Hybrid
Capsaicin (μg/g)
Scoville heat unit
Ascorbic acid (μg/g)
Naringenin-diglucoside (μg/g)
Dry matter
Beibeihong
311.8 ± 63.25ab
37999.8 ± 5761.66a
2483.8 ± 570.74bc
368.8 ± 30.77f
25.8 ± 0.82d
Bandai
1176.1 ± 112.1c
98090.8 ± 9920.74c
787.4 ± 131.21a
276.5 ± 16.65e
30.2 ± 0.41c
Lolo
197 ± 92.13a
33188.2 ± 5229.83a
1940.9 ± 533.57b
117.8 ± 7.18ab
14.0 ± 0.61a
C3735
126.3 ± 35.95a
23730.9 ± 3174.95a
2468.2 ± 58.93bc
217.2 ± 8.36d
15.8 ± 0.93b
Fire Flame
234.3 ± 45.23a
40417.3 ± 7830.33a
3689.4 ± 160.61d
141.6 ± 4.19c
14.1 ± 0.34ab
Star Flame
440.8 ± 17.22b
66201.2 ± 7132.51b
3154.8 ± 160.61cd
93.5 ± 4.26a
14.4 ± 0.58ab
-value
94.64
48.43
27.62
146.17
357.48
value
<0.001
<0.001
<0.001
<0.001
<0.001
The same letter indicates no significant difference in the major components between the fully ripe stages of the 6 hybrids according to Tukey HSD post hoc test.
