Capsicum dulce (fructus)
fructus
Capsicum dulce est fructus sapore mitis qui e varietatibus nonnullis speciei Capsici annui provenit. Hoc nomen ad Capsicum dulce appellationem novae speciei botanicae a Michaele Felice Dunal statutum, ab Alphonso de Candolle anno 1852 divulgatum, hodie reiicitur.[1] Fructus autem in pluribus linguis hodiernis a varietatibus sapore pungentiore nominibus specialibus distinguitur, e.g. Francogallice poivron, Italiane peperone, Lusitane pimentão-doce, Theodisce Paprika.
Albertus Szent-Györgyi, qui cum Iosepho Svirbely vitamini C primum invenerat,[2] capsica dulcia Hungara fontem copiosissimum vitamini C esse monstravit.[3][4]
Notae recensere
- ↑ Pimentão-cornicabra, pimentão-doce, pimenteiro, pimento (fruto), pimento-comum ... Variedades: Capsicum umbellicatum Vellozo (Pimentão maça), Capsicum longum de Candolle (Pimentão Chifre da cabra), Capsicum cordiforme Mill. (Chama-se em Portugal: Pimenta de cheiro ou Pimenta da terra: vide Plantas de Angola
- ↑ Joseph Louis Svirbely, Albert Szent-Györgyi, "The Chemical Nature of Vitamin C" pars i pars ii in Biochemical Journal vol. 26 (1932) pp. 865-870, vol. 27 (1933) pp. 279-285
- ↑ Banga et Szent-Györgyi (1934)
- ↑ As it happened, Szeged is the center of the paprika (red pepper) industry. Paprika was not available at Cambridge. I once saw it on the market but the vendor cautioned me that it was poisonous. One night [at Szeged] we had fresh red pepper for supper. I did not feel like eating it and thought of a way out. Suddenly it occurred to me that this was practically the only plant I had never tested. I took it to the laboratory and about midnight I knew that it was a treasure chest of vitamin C, containing 2 mg per gram. A few weeks later I had kilograms of crystalline vitamin C which I distributed all over the world among researchers who wanted to work on it. This made complete analysis and synthesis possible: Albert Szent-Györgyi, "Lost in the Twentieth Century" in Annual Review of Biochemistry vol. 32 (1963) pp. 1-14
Bibliographia recensere
- Fontes antiquiores
- 1812 : Thomas Ieffersonius, Garden Book (Edwin Morris Betts, ed., Thomas Jefferson's Garden Book 1766-1824 [Philadelphiae: American Philosophical Society, 1944] p. 473) "Capsicum major"
- 1813 : Michel Félix Dunal, Histoire naturelle, médicale et économique des Solanum. Lutetiae: Koenig, 1813 (Textus apud Google Books)
- 1832 : Edwin Lankester, Vegetable Substances Used for the Food of Man p. 314 ("bell pepper–Capsicum grossum")
- 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
- 1934 : Ilona Banga, Albert Szent-Györgyi, "The Large Scale Preparation of Ascorbic Acid from Hungarian Pepper (Capsicum annuum)" in Biochemical Journal vol. 28 (1934) pp. 1625-1628
- Eruditio
- George E. Boyhan et al., "A Comparison of 13 Sweet Pepper Varieties under an Organic Farming System" in Hort Technology vol. 30 (2020) no. 1
- Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
- José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625 ("Bell")
- Joshua Tewksbury et al., "Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species" in Journal of Chemical Ecology vol. 32 (2006) pp. 547-564
Nexus externi recensere
- Gernot Katzer, "Paprika (Capsicum annuum L.)" apud Spice Pages
- "Was ist der Unterschied zwischen Chili und Peperoni?" apud Worlds of Food