{"id":7640,"date":"2015-09-08T14:35:08","date_gmt":"2015-09-08T14:35:08","guid":{"rendered":"http:\/\/blogs.funiber.org\/pt\/?p=7640"},"modified":"2015-09-08T14:35:08","modified_gmt":"2015-09-08T14:35:08","slug":"funiber-a-pimenta-e-os-niveis-de-picante","status":"publish","type":"post","link":"https:\/\/www.funiber.blog\/pt\/saude-e-nutricao\/2015\/09\/08\/funiber-a-pimenta-e-os-niveis-de-picante","title":{"rendered":"A pimenta e os n\u00edveis de picante"},"content":{"rendered":"<p>Uma hist\u00f3ria publicada pelo jornal <em>El Pa\u00eds<\/em> conta que a atriz Silvia Pinal tomava um caf\u00e9 da manh\u00e3 especial preparado com 12 pimentas, acompanhadas de tr\u00eas tequilas. No mundo, h\u00e1 regi\u00f5es nas que <strong>as pessoas costumam comer alimentos muito picantes, mas n\u00e3o todos podem tolerar o picante ao mesmo n\u00edvel<\/strong>. <!--more-->Diferentes tipos de piment\u00e3o e pimentas nos proporcionam distintas sensa\u00e7\u00f5es de picante, algumas com grande n\u00edvel de intensidade. Conhe\u00e7a os n\u00edveis de ard\u00eancia nesta nota.<\/p>\n<p>A <strong>capsaicina \u00e9 a subst\u00e2ncia que d\u00e1 o sabor picante a frutos como o piment\u00e3o, pimenta ou chili<\/strong>. Em 1912, Wilbur Scoville desenvolveu um m\u00e9todo para medir o n\u00edvel de ard\u00eancia dos alimentos picantes e criou a escala SHU. O m\u00e9todo desenvolvido por Wilbur consistia em diluir um piment\u00e3o ou pimenta em \u00e1gua a\u00e7ucarada at\u00e9 que o picante n\u00e3o seja percept\u00edvel. Da cria\u00e7\u00e3o da escala SHU o m\u00e9todo sofreu adapta\u00e7\u00f5es, e <strong>hoje se utilizam m\u00e9todos de cromatografia l\u00edquida de alta efic\u00e1cia<\/strong>, mas os valores da escala s\u00e3o os mesmos. A Universidade Estatal do Novo M\u00e9xico trabalha no aperfei\u00e7oamento de m\u00e9todos de medi\u00e7\u00e3o e na identifica\u00e7\u00e3o das variedades de pimentas mais picantes.<\/p>\n<p>Na escala de frutos picantes, o piment\u00e3o ocupa o n\u00edvel mais baixo alcan\u00e7ando menos de 100 SHU; o peperoncini encontra-se no seguinte n\u00edvel, entre 100 e 1000 SHU; o jalapenho encontra-se abaixo dos 5000 SHU; o tabasco entre 30 mil e 50 mil; <strong>o rocoto entre 100 mil e 200 mil SHU<\/strong>. Existem variedades de pimentas que se encontram entre a faixa de <strong>um milh\u00e3o a dois milh\u00f5es de SHU, como o Carolina Reaper ou o Trindade Scorpion Buch T<\/strong>. O uso do picante na cozinha \u00e9 muito popular no M\u00e9xico, Col\u00f4mbia e Peru, e \u00e9 parte importante da prepara\u00e7\u00e3o de pratos populares como o ceviche.<\/p>\n<p>A capsaicina pura tem entre 15 e 16 milh\u00f5es SHU, mas tamb\u00e9m existem subst\u00e2ncias como a resiniferatoxina, produzida por algumas esp\u00e9cies de plantas da fam\u00edlia Euphorbia, que podem alcan\u00e7ar os 15.000 milh\u00f5es SHU.<\/p>\n<p>Os estudantes de\u00a0<a href=\"http:\/\/www.funiber.org.br\/areas-de-conhecimento\/saude-e-nutricao\/nutricao\/\" target=\"_blank\"><strong>Especializa\u00e7\u00f5es e Mestrados em Nutri\u00e7\u00e3o<\/strong><strong>\u00a0<\/strong><\/a>da<strong>\u00a0<\/strong><a href=\"http:\/\/www.funiber.org.br\/\" target=\"_blank\"><strong>FUNIBER<\/strong><\/a> investigam a respeito das propriedades de diferentes tipos de alimentos para oferecer as melhores recomenda\u00e7\u00f5es na prepara\u00e7\u00e3o alimentar.<\/p>\n<p>Fontes:\u00a0<a href=\"http:\/\/fnbr.es\/1gs\" target=\"_blank\">http:\/\/fnbr.es\/1gs<\/a>,\u00a0<a href=\"http:\/\/fnbr.es\/1gt\" target=\"_blank\">http:\/\/fnbr.es\/1gt<\/a>,\u00a0<a href=\"http:\/\/fnbr.es\/1gu\" target=\"_blank\">http:\/\/fnbr.es\/1gu<\/a>,\u00a0<a href=\"http:\/\/fnbr.es\/1gv\" target=\"_blank\">http:\/\/fnbr.es\/1gv<\/a><\/p>\n<p>Fotografia: Creative Commons:\u00a0<a href=\"https:\/\/www.flickr.com\/photos\/kapkap\/1845099651\/sizes\/m\/\">PaulSteinJC<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Uma hist\u00f3ria publicada pelo jornal El Pa\u00eds conta que a atriz Silvia Pinal tomava um caf\u00e9 da manh\u00e3 especial preparado com 12 pimentas, acompanhadas de tr\u00eas tequilas. No mundo, h\u00e1 regi\u00f5es nas que as pessoas costumam comer alimentos muito picantes, mas n\u00e3o todos podem tolerar o picante ao mesmo n\u00edvel.<\/p>\n","protected":false},"author":16,"featured_media":7642,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[67,285,408,248,671,125,255],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A pimenta e os n\u00edveis de picante - FuniBlogs - FUNIBER<\/title>\n<meta name=\"description\" content=\"Diferentes n\u00edveis de ard\u00eancia para a pimenta.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2015\/09\/08\/funiber-a-pimenta-e-os-niveis-de-picante\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A pimenta e os n\u00edveis de picante - 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