Study of the correlation between the capsaicin content and the frequency of consumption of five varieties of peppers consumed in the city of Man, Ivory Coast
1 UFR – Agronomic Forestry and Environmental Engineering at the University of Man (Côte d’Ivoire), BP 20 Man-Côte d’Ivoire.
2 Food Sciences and Technologies (UFR/STA) at Nangui Abrogoua University (Côte d'Ivoire), 02 BP 801 Abidjan 02- Côte d'Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2024, 24(02), 2340–2343
Publication history:
Received on 12 October 2024; revised on 22 November 2024; accepted on 25 November 2024
Abstract:
Chili pepper is used in the culinary field as a flavor enhancer. In the city of Man, chili is very popular because the local sauces which are mostly sticky would be difficult to consume without the spicy flavor of chili. This hot pepper flavor comes from capsaicin (8-Methyl-N-vanillyl-6-nonenamide). The aim of this study is to assess the correlation between the capsaicin content and the frequency of consumption of five varieties of peppers consumed in the city of Man, Ivory Coast. For this study, the investigation focused on 5 neighborhoods in the city of Man. A total of 250 households were surveyed. After the consumption frequency survey, the capsaicin content of the 5 varieties of peppers was determined. The most consumed varieties of peppers belong to the genus Capscicum annuum. These are the varieties Capscicum annuum yellow and Capsicum annuum Antillean with respective capsaicin contents of 812.26 ± 0.28 µg/ml and 703.32 ± 0.12 µg/ml. This study established that in the city of Man, consumption frequencies evolve proportionally to the capsaicin content of chili peppers.
Keywords:
Chili pepper; Capsaicin; Frequency of consumption; Man
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0