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Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages.

https://arctichealth.org/en/permalink/ahliterature91000
Source
J Agric Food Chem. 2008 Dec 24;56(24):12114-21
Publication Type
Article
Date
Dec-24-2008
Author
Mueller-Seitz Erika
Hiepler Constanze
Petz Michael
Author Affiliation
Department of Food Chemistry, University of Wuppertal, D-42097 Wuppertal, Germany.
Source
J Agric Food Chem. 2008 Dec 24;56(24):12114-21
Date
Dec-24-2008
Language
English
Publication Type
Article
Keywords
Capsaicin - analogs & derivatives - analysis
Capsicum - chemistry - growth & development
Fruit - chemistry - growth & development
Abstract
The content of capsaicinoids differs widely in fruits of an individual plant. This is shown for Capsicum annuum var. Cayenne and var. DeArbol and Capsicum frutescens var. Hot Siberian, respectively. Three age groups, (i) very young, (ii) medium age, and (iii) older fruits, were studied. A consistent dependence on the node position on the plant for fruit weight and capsaicinoid content of the individual fruits was not observed. These traits do not develop concomitantly and are influenced differently by environmental factors. Therefore, the expression as capsaicinoid content per fruit leads to a different conclusion than a comparison of concentration values (mg/kg). This is exemplified for C. frutescens var. Hot Siberian grown in two consecutive years with fruits of lower fruit weight but the same capsaicinoid accumulation in the second year. Higher values for pungency (expressed as mg/kg) would have been the result from the analysis of bulked material. The fatty acid pattern of capsaicinoids is uniform for all fruits from one plant, irrespective of the large variation of total capsaicinoid content.
PubMed ID
19049315 View in PubMed
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