Understanding Capsaicinoids: The Spicy Compounds in Chili Peppers
Capsaicinoids are the bioactive compounds responsible for the characteristic heat of chili peppers. It is found in the Capsicum species, including bell peppers, jalapenos, and Carolina Reaper. The heat of chili pepper is measured in Scoville Heat Units (SHU), a scale that quantifies the concentration of capsaicinoids. While bell peppers score zero on the SHU scale, hotter varieties like the Carolina Reaper can reach over 2,000,000 SHU.
Capsaicinoids produce a burning sensation by binding to vanilloid receptors, located in the mouth, throat, and other parts of the body. These receptors respond to physical heat or abrasion and are tricked into sending pain signals to the brain, interpreting the presence of capsaicinoids as a burning sensation. Interestingly, this reaction can trigger the release of endorphins and dopamine, natural painkillers that produce a sense of euphoria, often called the “chili high”.
The most well-known capsaicinoid is capsaicin, which along with its analogs such as dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, imparts the characteristic pungency to these peppers. The primary difference between capsaicinoid compounds lie in the length and saturation ot their fatty acid chains. While all share a common vanillyl group and amide bond, these structural variations influence their pungency, solubility, and biological activity. Capsaicin and dihydrocapsaicin are the most pungent, nordihydrocapsaicin is moderately pungent, homocapsaicin and homodihydrocapsaicin are highly pungent but slightly less than capsaicin.
Application of capsaicinoids
Medicine: Capsaicin is used in the pain relief formulation. It is an active ingredient in many topical pain relief cream and patches
Agriculture: Capsaicinoids are used as natural pest deterrents. Their pungency can repel insects and animals that might otherwise damage crops.
Personal safety: Capsaicin is a key component in pepper spray, a popular self-defense tool
Food industry: Beyond their use in cooking, capsaicinoids are utilized in food preservation due to their antimicrobial properties
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