Determination of capsaicinoid profile of different chilli peppers grown in Turkey

Abstract

In this research the major pungent components of chilli peppers, namely capsaicin, dihydrocapsaicin and nordihydrocapsaicin, were determined by high-performance liquid chromatography. Chilli pepper varieties Maraş, Süs, Cin and Isot were collected from different regions (Maraş and Urfa) of Turkey. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin contents of Maraş peppers were 0.81-1.42, 0.38-0.70 and 0.01-0.04 mg g −1 respectively. Total capsaicinoid contents of Süs, Cin and Isot peppers were 2.11, 4.70 and 0.55 mg g −1 respectively, while total capsaicinoid contents of their seeds were 0.63, 1.70 and 1.60 mg g −1 respectively. All the peppers in this study belong to the family Solanaceae, genus Capsicum and species annuum or frutescens.

PCR, sequencing and PCR–RFLP of the 5S‐rRNA‐NTS region as a tool for the DNA fingerprinting of medicinal and aromatic plants

“…In some species of this genus, the compounds that are primarily responsible for the pungency are capsaicin (8-methyl-n-vanillyl-6-nonenamide) and a group of similar substances called capsaicinoids, which includes dihydrocapsaicin and nordihydrocapsaicin. [38] In sequence analysis, the repeating units of the 5S-rRNA genes in the Capsicum species were variable in size (278-300 bp). In sequence comparison with other members of the Solanaceae, the coding region was highly conserved but the spacer regions varied in size and sequence.…”

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

“…Their double use, as a spice but also as a vegetable, has contributed to such diversity. Thus there is a plethora of dishes, pastes and sauces to which peppers impart their particular colour and flavour 2, 3. Furthermore, Capsicum peppers can be utilised at both ripe and unripe stages, although the former is preferred by European consumers 4…”

“…Heat is the best‐known flavour trait in peppers and has been studied for decades from various points of view (food technology, chemistry, plant breeding, genomics, etc.) 3, 10–13. Aroma has also been studied, although references are fewer and are based mostly on C. annuum and, to a lesser extent, C. frutescens and C. chinense 14.…”

Capsaicinoid profile of soft-flesh Capsicum spp. genotypes according to the purée production method

“…Lower and more equal coefficients were characteristic for purée and the residues after purée production, unlike the ones noted for the fruit and pericarp. The relations between capsaicin and dihydrocapsaicin contents, established on the basis of the above quoted studies as well as in the previous experiments [22][23][24][25][26][27] varied within a very broad range, particularly in the placenta of the "Habanero" cultivar. In whole fruit of several cultivars and F 1 hybrids from Spain [15], dried according to specific, traditional principles used in La Vera, the CAP/DHC ratios ranged between 0.87 and 1.63.…”