Capsaicin production in sweet bell and pungent jalapeno peppers

Rowland, Barde; Villalón, B.; Burns, E. E.

doi:10.1021/jf00117a005

Cited by 27 publications

(24 citation statements)

References 2 publications

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“…The oleoresin or essential oil containing these alkaloids, which have culinary, nutritional, medicinal and personal safety as well as law-enforcement applications, accumulates in a vesicular space created between the cuticle and the apical end of the epidermal cell walls 22,23,24 . We sampled visible fluorescence using a spectral confocal microscope in retail samples of habanero peppers and in fruits at several stages of development in greenhouse plants.…”

Section: Oleoresin Accumulation In Habanero Peppermentioning

confidence: 99%

Quality and utilization of food co-products and residues

Cooke

Bao

Broderick

et al. 2010

Scanning Microscopy 2010

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Some agricultural industries generate large amounts of low value co-products/residues, including citrus peel, sugar beet pulp and whey protein from the production of orange juice, sugar and cheese commodities, respectively. National Program #306 of the USDA Agricultural Research Service aims to characterize and enhance quality and develop new processes and uses for value-added foods and bio-based products. In parallel projects, we applied scanning microscopies to examine the molecular organization of citrus pectin gels, covalent crosslinking to reduce debonding in sugar beet pulp-PLA composites and functional modification of whey protein through extrusion in order to evaluate new methods of processing and formulating new products. Also, qualitative attributes of fresh produce that could potentially guide germ line development and crop management were explored through fluorescence imaging: synthesis and accumulation of oleoresin in habanero peppers suggest a complicated mechanism of secretion that differs from the classical scheme. Integrated imaging appears to offer significant structural insights to help understand practical properties and features of important food co-products/residues.

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Section: Oleoresin Accumulation In Habanero Peppermentioning

confidence: 99%

Quality and utilization of food co-products and residues

Cooke

Bao

Broderick

et al. 2010

Scanning Microscopy 2010

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“…The pungency test method was described previously by Minamiyama (2002). Rowland et al (1983) observed that capsaicinoid was secreted in yellow-pigmented areas of the placenta in hot and sweet peppers. 'Manganji', an occasionally pungent eultivar, accumulates the yellow pigment and capsaicinoid in the same epidermal cells of the placenta when under environmental stress during growth, t-towever, in 'Tongari', a non-pungent pepper, capsaicinoid could not be detected in the yellow-pigmented areas of the placenta (Minamiyama 2002).…”

Section: Plant Materials and Pungency Testmentioning

confidence: 99%

Development of a cleaved amplified polymorphic sequence (CAPS) marker linked to pungency in pepper

Minamiyama¹,

Kinoshita

Inaba³

et al. 2005

Plant Breeding

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The complete tack of pungency in pepper {Capsicum annuum L.) is controlled by a single recessive gene (c). To develop a molecular marker linked to ttie C locus, two segregating F2 populations (TM2 and TF2) derived from crosses between occasionally pungent and nonpungent peppers in C. annuum were used. Using the RAPD (random amplified polymorphic DNA) technique in combination with a butked segregation analysis, two RAPD markers, OPD20-800 and OPY09-800, were obtained. Of the two markers, the more closely linked marker, OPY09-800, was converted into a codominant CAPS (cleaved amplified polymorphic sequence) marker using data from the alignment ofthe two allelic sequences. This CAPS marker was linked to the C locus (3.6 cM in the TF2 population), and polymorphism was detected among accessions within C. annuum. This marker might be helpful for the selection of a c gene in backcross and progeny tests in a conventional breeding system.

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“…[2] The capsaicin is produced by the glands at the junction of placenta and the pod wall, distributed unevenly throughout the pod and found maximum in placental tissues. [3] It is a powerful and stable alkaloid which remains unaffected by cold or heat and remains unchanged despite of time, cooking or freezing. It has no colour, flavour or odour.…”

Section: Introductionmentioning

confidence: 99%

Variation of capsaicinoids in chilli (Capsicum frutescens L.) cultivars with the maturity of fruits in middle hill conditions of western Himalayas

Pandey¹,

Deendayal²,

Pandey³

et al. 2010

Int J Green Pharm

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The three chilli (Capsicum frutescens L.) cultivars viz. chilli DARL 210, Chilli Long Black and Sartoria were grown in middle hill climatic conditions of western Himalayas at an altitude of 5,500 feet above the sea level. The variation in total capsaicinoids (Capsaicin and dihydrocapsaicin) was studied from budding to full maturity stage of fruits. The fruits were harvested at every fifteen days interval from flower budding (stage zero) to full maturity stage (stage seven). The total capsaicinoids were evaluated with the help of HPLC. It can be concluded from the study that, to achieve maximum pungency (total capsaicinoids) in these cultivars, the chilli cv. DARL 210 should be harvested at the stage of full maturity (after 105 days). Whereas, Chilli long black should be harvested after 75 days and cultivar Sartoria in between 60 to 90 days from flower budding stage. As far as pungency among these cultivars is concerned DARL 210 was the most pungent followed by Chilli Long black, while Sartoria was found least pungent cultivar.

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Capsaicin production in sweet bell and pungent jalapeno peppers

Cited by 27 publications

References 2 publications

Quality and utilization of food co-products and residues

Quality and utilization of food co-products and residues

Development of a cleaved amplified polymorphic sequence (CAPS) marker linked to pungency in pepper

Variation of capsaicinoids in chilli (Capsicum frutescens L.) cultivars with the maturity of fruits in middle hill conditions of western Himalayas

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