scholarly journals Accumulation of Heavy Metals in Soil Growing for Red Pepper (Capsicum annuum) with using Lime Bordeaux and Lime Sulphur Mixture

2017 ◽  
Vol 50 (4) ◽  
pp. 318-324 ◽  
Author(s):  
Hyun Ho Lee ◽  
Keun Ki Kim ◽  
Yong Bok Lee ◽  
Youn Sig Kwak ◽  
Byong Gu Ko ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Lime Sulphur

Determination of Heavy Metals in Fruits of Capsicum Annuum L. by Inductively Coupled Plasma Mass Spectrometry

2011 ◽  
Vol 486 ◽  
pp. 135-138
Author(s):  
Chutima Limmatvapirat ◽  
Thawatchai Phaechamud ◽  
Juree Charoenteeraboon
Keyword(s):  
Heavy Metals ◽  
Capsicum Annuum ◽  
Inductively Coupled Plasma ◽  
Essential Elements ◽  
Red Pepper ◽  
Toxic Heavy Metals ◽  
Inductively Coupled ◽  
Permissible Limits ◽  
Nitric Acid Digestion ◽  
Plasma Mass Spectrometry

Capsicum annuum L. belonging to the family Solanaceae is a popular spice in Thailand. The mature fruits (long red pepper) are composed of carotenoid, capsaicinoid and ascorbic acid exhibiting physiological and pharmacological properties. Because of environmental pollution, these fruits might be contaminated with toxic heavy metals. Therefore, the objective of this study was to determine the concentrations of eleven heavy metals in long red pepper using nitric acid digestion followed by ICP-MS analysis. Thirteen samples of fresh fruits were collected from nine provinces located in the west of Thailand. The concentrations of toxic heavy metals including arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) in all samples were lower than the permissible limits (4, 0.3, 0.02, and 10 mg/kg, respectively) while the concentrations of essential elements including copper (Cu) and zinc (Zn) were less than the permissible limits (20 and 100 mg/kg, respectively). The highest concentrations of aluminium (Al), chromium (Cr), iron (Fe), manganese (Mn), and nickel (Ni) found were 36.813, 0.345, 44.464, 32.172, and 1.623 mg/kg, respectively. The method adopted in this study could be valuable in quality control of edible spices for Thai people.

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

2012 ◽  
Vol 41 (12) ◽  
pp. 1778-1784 ◽  
Author(s):  
In Guk Hwang ◽  
Young Jee Shin ◽  
Junsoo Lee ◽  
Heon Sang Jeong ◽  
Hae Young Kim ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

Lignans from the fruits of the red pepper (Capsicum annuum L.) and their antioxidant effects

2009 ◽  
Vol 32 (10) ◽  
pp. 1345-1349 ◽  
Author(s):  
Dae-Young Lee ◽  
Do-Gyeong Lee ◽  
Jin-Gyeong Cho ◽  
Myun-Ho Bang ◽  
Ha-Na Lyu ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Antioxidant Effects

Separation and Identification of Carotenoid-esters in Red Pepper /Capsicum Annuum/ During Ripening

1987 ◽  
pp. 135-138
Author(s):  
Peter A. Biacs ◽  
János Bodnár ◽  
Ágoston Hoschke ◽  
Anna Cs. Pavisa ◽  
Hussin Daood ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper

scholarly journals The weed vegetation of the bean “Fagiolo Cannellino di Atina” and the red pepper “Peperone di Pontecorvo” PDO crops (Latium, central Italy)

2020 ◽  
Vol 57 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Marta Latini ◽  
Emanuele Fanfarillo ◽  
Elisa De Luca ◽  
Mauro Iberite ◽  
Giovanna Abbate
Keyword(s):  
Multivariate Analysis ◽  
Phaseolus Vulgaris ◽  
Environmental Factors ◽  
Capsicum Annuum ◽  
Central Italy ◽  
Agricultural Management ◽  
Red Pepper ◽  
Vegetation Types ◽  
Protected Designation Of Origin

The weed vegetation of the bean “Fagiolo Cannellino di Atina” (Phaseolus vulgaris L.) and the red pepper “Peperone di Pontecorvo” (Capsicum annuum L.) PDO (Protected Designation of Origin) crops was surveyed by means of 16 relevés, sampled in four farms of southern Latium during July 2019. The relevés were subjected to multivariate analysis, which revealed that the two crops are weeded by vegetation types referable to two different subassociations of Panico-Polygonetum persicariae (Spergulo-Erodion, Eragrostietalia, Digitario-Eragrostietea). Namely, communities colonizing bean fields, which are more mesophilous and richer in Eurasian taxa, are ascribable to the subassociation sorghetosum halepensis. Communities colonizing red pepper fields, which are more thermophilous and richer in Mediterranean taxa, are ascribable to the subassociation cyperetosum rotundi. Floristic, structural, and chorological features of the communities are discussed in relation to environmental factors and agricultural management.

scholarly journals Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

2013 ◽  
pp. 75-86 ◽  
Author(s):  
Zarko Kevresan ◽  
Jasna Mastilovic ◽  
Snezana Sinadinovic-Fiser ◽  
Natasa Hrabovski ◽  
Tanja Radusin
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Maturity Stage ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
Aldehydes And Ketones ◽  
Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

scholarly journals Changes in structure of red pepper (Capsicum annuum L.) seedlings shoots under aluminum stress conditions

2012 ◽  
Vol 60 (1) ◽  
pp. 85-93 ◽  
Author(s):  
Agata Konarska
Keyword(s):  
Cell Wall ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Outer Cell ◽  
Aluminum Stress ◽  
Water Culture ◽  
Anatomical Features ◽  
Parenchyma Cells ◽  
Al Treatment ◽  
Outer Cell Wall

The seedlings of the red pepper (<i>Capsicum annuum</i> L.) cv. Trapez grown in water culture for a period of 14 days with Al (0, 10, 20 and 40 mg·dm<sup>-3</sup> AlCl<sub>3</sub>·6 H<sub>2</sub>O). Some morphological and anatomical features of red pepper shoots were analyzed. Reduction in height and diameter of stems as well as decrease in fresh mass of shoots were observed after Al-treatment. In the hypocotyl the thickness of cortex parenchyma layer and the size of their cells were reduced. The aluminum treatment resulted in the increased in thickness of the epidermis outer cell wall. Under Al stress in the cotrex and the central cylinder parenchyma cells were present numerous enlarge plastids which contained large grains of starch and dark little bodies which were possible aluminum deposits. They weren`t observed in control seedlings.

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