Abstract
Habanero pepper (Capsicum chinense Jacq.) was introduced to the Yucatan Peninsula, Mexico, via the Antilles. That place is currently the largest habanero pepper-producing region worldwide, with 732 ha under cultivation and 3700 t harvested annually. Its moisture content is within ranges reported for other commercial pepper varieties and is processed for its oleoresins and capsaicin for inclusion in many products. Most of total fruit capsaicin is found in the placenta (62 %). The antimicrobial properties of peppers can also be attributed to peptides in their seeds, and its high carotenoid content in mature stages makes colored pepper varieties good antioxidant sources.
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Segura-Campos, M.R., Ruiz-Ruiz, J.C., Chel-Guerrero, L.A., Betancur-Ancona, D.A. (2016). Capsicum chinense: Composition and Functional Properties. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_20
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DOI: https://doi.org/10.1007/978-1-4899-7662-8_20
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