Inheritance of Capsaicin and Dihydrocapsaicin, Determined by HPLC-ESI/MS, in an Intraspecific Cross of Capsicum annuum L.

Abstract

The quantitative inheritance of capsaicin and dihydrocapsaicin contents in fruits has been studied in an intraspecific cross of Capsicum annuum L. across two different environments, namely, fruits developed in spring and summer. A liquid chromatography-electrospray ionization/time-of-flight mass spectrometry [HPLC-ESI/MS(TOF)] method was used to identify and quantify capsaicin and dihydrocapsaicin in extracts of pepper fruits. The analytical method used was able to determine the pungency of genotypes that, using other methods, would have been classified as non-pungent. Capsaicin and dihydrocapsaicin contents varied largely among families, and families did not respond similarly in producing these capsaicinoids when their fruits were grown in spring and summer, with some families showing no increase, whereas in others, the increase was more than 2-fold. Heterosis for the pungency trait, assessed by the capsaicin and dihydrocapsaicin contents in fruits, was found, indicating the existence of epistasis, over-dominance, or dominance complementation. Non-pungent parent alleles contributed to the capsaicin and dihydrocapsaicin contents since transgressive segregation did occur. Furthermore, the type of gene action varied between capsaicin and dihydrocapsaicin, and a seasonal effect during fruit development could affect gene action. Keywords: Capsaicin; dihydrocapsaicin; family−environment interaction; HPLC; intraspecific cross; mass spectrometry; quantitative inheritance

Silencing AT3 gene reduces the expression of pAmt, BCAT, Kas, and Acl genes involved in capsaicinoid biosynthesis in chili pepper fruits

“…These differences are perhaps due to differences in growth conditions, as reported by other authors (Lindsey et al 1996, Curry et al 1999, Lee et al 2001, Murakami et al 2006, Garcés-Claver et al 2007, Kim et al 2009), leading to some variations from plant to plant and from fruit to fruit.…”

Stability analysis of yield and capsaicinoids content in chili (Capsicum spp.) grown across six environments

“…The stability in total capsaicinoids did not mean stability in individual capsaicinoids and vice versa as was observed in KKU-P-22006. This could be because of different gene actions and the inheritance studies reports that different genes are controlling the synthesis of each capsaicinoid (Garcés-Claver et al 2007). However, because of the significant difference from unity and the large deviation from regression we could not conclude stability of other cultivars except KKU-P-11003 which was stable for all characters, across all locations.…”

Sensitive Detection of Capsaicin by Adsorptive Stripping Voltammetry at a Boron‐Doped Diamond Electrode in the Presence of Sodium Dodecylsulfate

“…Capsaicin and dihydrocapsaicin which are responsible for up to 90 % of pungency of pepper fruits are the most abundant members of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin, nonivamide, etc.) in chili peppers [5,6]. The concentration of capsaicinoids in hot pepper varieties ranging from 0.003-0.01 % (w/w); varieties of mild chilies contain from 0.5 to 0.3 % (w/w), and strong chilies are characterized by a content higher than 0.3 % (w/w), reaching about 1 % (w/w).…”