alexa Genotypic Variability In Color, Pungency And Antioxidant Activity Among Chilli Genotypes
ISSN: 2168-9881

Agrotechnology
Open Access

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading
Loading Please wait..
 

3rd International Conference on Agriculture & Horticulture
October 27-29, 2014 Hyderabad International Convention Centre, India

V Keshava Rao, K Madhavi Reddy and C S Bujjibabu
ScientificTracks Abstracts: Agrotechnol
DOI: 10.4172/2168-9881.S1.011
Abstract
Chilli is a predominant spice crop in India. The important states growing chilli are Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan and Tamil Nadu. The two important attributes of this spice include color and pungency. The color of chilli powder is due to the presence of carotenoides whereas the pungency level depends on the amount of capsaicinoids. India has many varieties with different quality attributes. Apart from high domestic consumption, chilli is being exported to many countries. Each importing country will have its own preferences over quality depending upon the consumption pattern. Large differences in biochemical parameters were observed among the varieties studied. Thirteen OP varieties were evaluated for their colour, pungency and antioxidant activity in the dried fruit powder at Indian Institute of Horticultural Research during 2013-14. Wide variation was observed in the colour values among the varieties evaluated. The Colour values, calculated as per ASTA 20, ranged from 3 in Habanero to 106 in Arka Swetha. Individual capsaicinoids viz., capsaicin, nordihydrocapsaicin and dihydrocapsaicin were determined in the varieties by HPLC. A gradient HPLC method was standardized to give optimum separation. Contribution of individual capsaicinids was taken to arrive at pungency levels (SHU). Pungency levels were highest in Andaman collection (941901 SHU) followed by Naga chilli (623269 SHU) and Bhut Jalokia (493330 SHU). Even though capsaicin was predominant among the three compounds, its content varied from 60.43 to 84.1 % in 13 varieties. It was observed that as the pungency increased, the CP/DC ratio decreased. Total phenols among the studied varieties ranged from 720 to 3330 mg/100 g. Phenolic concentration was high in varieties with high pungency values. Antioxidant capacity values (FRAP & DPPH) are also high in highly pungent varieties among the 13 varieties studied. The color values are found to be independent of pungency values.
Biography
V Keshava Rao has completed his PhD at the age of 35 years from Kakatiya University. His discipline is organic chemistry with specialization in phytochemistry. He is working as senior Scientist at Indian Institute of Horticultural Research, Bangalore, a premier horticultural research organization. He has published more than 20 papers in reputed journals.
image PDF   |   image HTML
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords