RELATIONSHIPS OF THE CAPSAICINOID CONTENT BETWEEN THE FRUIT PARTS OF HOT PEPPER (Capsicum annuum L.)
Halina Buczkowska
University of Life Sciences in LublinRenata Nurzyńska-Wierdak
University of Life Sciences in LublinHelena Łabuda
University of Life Sciences in LublinAndrzej Sałata
University of Life Sciences in LublinAbstract
Capsaicinoids are secondary metabolites characteristic of plants of the genus Capsicum and are only found in the pepper fruit. Their biosynthesis occurs mainly in the placental cells as well as in the interlocular septa of the fruit. In the present study, the con-tent of capsaicinoids (capsaicin and dihydrocapsaicin) was determined by HPLC in two hot pepper cultivars (‘Orkan’ and ‘Bronowicka Ostra’), identifying the percentage of these compounds in the whole fruit and in the following fruit parts: placenta, seeds, pericarp, and pedicle. Significantly more capsaicinoids were found in ‘Bronowicka Ostra’ peppers (262 mg∙kg-1) compared to ‘Orkan’ peppers (175 mg∙kg-1). The highest capsaicin and dihydrocapsaicin content was found in the placenta (401 mg∙kg-1). The capsaicin content in the whole fruit and its parts is on average more than 10 times higher in relation to the dihydrocapsaicin content. Fruit harvest time contributes to the differences in the cap-saicinoid content in the individual fruit parts. A higher capsaicin content was shown in the pericarp and seeds, while the dihydrocapsaicin content was higher in the pedicle of peppers harvested at the later date.
Keywords:
Solanaceae, fruit, cultivar, harvest time, secondary metabolitesReferences
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Buczkowska, H., Najda, A. (2002). A comparison of some chemical compounds in the fruit of sweet and hot pepper (Capsicum annuum L.). Folia Hort., 14/2, 59–67.
Buczkowska, H., Dyduch, J., Najda, A. (2013). Capsaicinoids in hot pepper depending on fruit maturity stage and harvest date. Acta Sci. Pol. Hortorum Cultus, 12(6), 183–196.
Buczkowska, H., Łabuda, H. (2015). Utility and biological value of hot pepper fruits from a single harvest. Acta Sci. Pol. Hortorum Cultus, 14(2), 133–143.
Chinn, M.S., Sharma-Shivappa, R.R., Cotter, J.L. (2011). Solvent extraction and quantification of capsaicinoids from Capsicum chinense. Food Bioprod. Process., 89, 340–345.
Cisneros-Pineda, O., Torres-Tapia, L.W., Gutiérrez-Pacheco, L.C., Contreras-Martín, F., Gonzáles-Estrada, T., Pereza-Sánchez, S.R. (2007). Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico. Food Chem., 104, 1755–1760.
Collins, M.D., Wasmund, L.M., Bosland, P.W. (1995). Improved method for quantifying capsaicinoids in Capsicum using highperformance liquid chromatography. Hort. Sci., 30(1), 137–139.
Contreras-Padilla, M., Yahia, E.M. (1998). Changes in capsaicinoids during development, maturity, and senescence of chile peppers and relation with peroxidase activity. J. Agric. Food Chem., 46, 2075–2079.
Estrada, B., Pomar, J., Diaz, J., Merino, F., Bernal, M.A. (1998). Effects of mineral fertilizer supplementation on fruit development and pungency in ʻPadrón’ peppers. J. Hort. Sci. Bio-tech., 73(4), 493–497.
Estrada, B., Pomar, J., Diaz, J., Merino, F., Bernal, M.A. (1999). Pungency level in fruits of the Padrón pepper with different water supply. Sci. Hort., 81, 385–396.
Estrada, B., Bernal, M.A., Diaz, J., Pomar, F., Merino, F. (2002). Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting. J. Agric. Food Chem., 50, 1188–1191.
Gangadhar, B.H., Mishra, R.K., Pandian, G., Park, S.W. (2012). Comparative study of color, pungency, and biochemical composition in chili pepper (Capsicum annuum) under different light-emitting diode treatments. Hort. Sci., 47(12), 1729–1735.
Gibbs, H.A.A., O’Garro, L.W.O. (2004). Capsaicin content of West Indies hot pepper cultivars using colorimetric and chromatographic techniques. Hort. Sci., 39(1), 132–135.
Giuffrida, D., Dugo, P., Torre, G., Cavazza, A., Corradini, C., Dugo, G. (2013). Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chem., 140, 794–802.
Golcz, A., Kujawski, P. (2004a). Analysis of yielding and selected biometric parameters of the fruit of several hot pepper (Capsicum annuum L.) cultivars. Rocz. AR Poznań, 360, Ogrodn., 38, 31–36.
Golcz, A., Kujawski, P. (2004b). Evaluation of the biological value of the fruit of several hot pepper (Capsicum annuum L.) cultivars. Rocz. AR Poznań, 360, Ogrodn., 38, 37–42.
Gnaayfeed, M.H., Daood, H.G., Biacs, P.A., Alcaraz, C.F. (2001). Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype. J. Sci. Food Agric., 81, 1580–1585.
González-Zamora, A., Sierra-Campos, E., Luna-Ortega, J.G., Pérez-Moraales, R., Ortiz, J.C.R., Garcia-Hernádez, J.L. (2013). Characterization of different Capsicum varieties by evaluation of their capsaicinoids by high performance liquid chromatography, determination of pungency and effect of high temperature. Molecules, 18, 13471–13486.
Iqbal, Q., Amjad, M. (2013). Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage. Plant Food. Hum. Nutr., 68, 358–363.
Kirschbaum-Titze, P., Mueller-Seitz, E., Petz, P. (2002). Pungency in paprika (Capsicum annu-um). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant. J. Agric. Food Chem., 50, 1264–1266.
Kraft, K.H., Brown, C.H., Nabhan, G.P., Luedeling, E., Ruiz, J.J.L., Coppens, d’Eeckenbrugge, G., Hijmans, R.J., Gepts, P. (2014). Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico. PNAS, 111(17), 6165–6170.
Kohlmünzer, S. (2007). Farmakognozja. PZWL, Warszawa.
Meckelmann, S.W., Riefel, D.W., van Zonneveld, M.J., Ríos, L., Peña, K., Ugas, R., Quinonez, L., Mueller-Seitz, E., Petz, M. (2013). Compositional characterization of native Peruvian chili peppers (Capsicum spp.). J. Agric. Food Chem., 61, 2530–2537.
Mueller-Seitz, E., Hiepler, C., Petz, M. (2008). Chili pepper fruits: Content and pattern of capsaicinoids in single fruits of different ages. J. Agric. Food Chem., 56, 12114–12121.
Nowaczyk, L., Nowaczyk, P., Banach-Szott, M. (2009). Relationships between capsaicinoids in the soft-flesh genotypes of Capsicum spp. Herba Pol., 55(3), 185–192.
Nowaczyk, P., Nowaczyk, L., Banach, M., Król, I. (2006a). Differences of capsaicinoids content in pericarp and paste of soft-flesh Capsicum spp. fruit. Folia Hort., 18/2, 99–103.
Nowaczyk, P., Nowaczyk, L., Banach, M., Woźna, A. (2006b). The capsaicin and dihydrocapsaicin contents in soft-flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids. Herba Pol., 52(1/2), 38–42.
Orłowski, M., Grzeszczuk, M., Jadczak, D. (2004). The estimation of the yield and content of some chemical compounds in the fruits of chosen hot pepper (Capsicum annuum L.) cultivars. Folia Hort., 16/2, 11–16.
Pabón-Mora, N., Litt, A. (2011). Comparative anatomical and developmental analysis of dry and fleshy fruits of Solanaceae. Am. J. Bot., 98(9), 1415–1436.
Pandhair, V., Sharma, S. (2008). Accumulation of capsaicin in seed, pericarp and placenta of Capsicum annuum L. fruit. J. Plant Biochem. Biotechn., 17(1), 23–27.
Perucka, I., Materska, M. (2003). Antioxidant activity and content of capsaicinoids isolated from paprika fruits. Pol. J. Food Nutr. Sci., 12/53(2), 15–18.
Rahman, M.J., Inden, H. (2012). Effect of nutrient solution and temperature on capsaicin content and yield contributing characteristics in six sweet pepper (Capsicum annuum L.) cultivars. J. Food Agric. Environm., 10(1), 524–529.
Reyes-Escogido, M., Gonzalez-Mondragon, E.G., Vazquez-Tzompantzi, E. (2001). Chemical and pharmacological aspects of capsaicin. Molecules, 16, 1253–1270.
Simonovska, J., Rafajlovska, V., Kavrakovski, Z., Srbinoska, M. (2014). Nutritional and bioactive compounds in hot fruits of Capsicum annuum L. from Macedonia. Maced. J. Chem. Chem. Eng., 33(1), 97–104
Sung, Y., Chang, Y.Y., Ting, N-L. (2005). Capsaicin biosynthesis in water-stressed hot pepper fruits. Bot. Bull. Acad. Sin., 46, 35–42.
Topuz, A., Ozdemir, F. (2007). Assessment of carotenoids, capsaicinoids and ascorbic acid com-position of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. J. Food Compos. Anal., 20, 596–602.
Tsuchiya, H. (2001). Biphasic membrane effects of capsaicin, an active component in Capsicum species. J. Ethnopharmacol., 75, 295-299.
Vera-Guzmán, A.M., Chávez-Servia, J.L., Carrillo-Rodríguez, J.C., López, M.G. (2011). Phytochemical evaluation of wild and cultivated pepper (Capsicum annuum K. and C. pubescens Ruiz & Pav.) from Oxaca, Mexico. Chil. J. Agric. Res., 71(4), 578–585.
Wahyuni, Y., Ballester, A.R., Sudarmonowati, E., Bino, R.J., Bovy, A.G. (2011). Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding. Phytochemistry, 72, 1358–1370.
Wang, D., Bosland, P.W. (2006). The genes of Capsicum. Hort. Sci., 41(5), 1169–1187.
Weryszko-Chmielewska, E., Michałojć, Z. (2011). Anatomical traits of sweet pepper (Capsicum annuum L.) fruit. Acta Agrobot., 64(4), 181–188.
Wesołowska, A., Jadczak, D., Grzeszczuk, M. (2011). Chemical composition of the pepper fruit extracts of hot cultivars Capsicum annuum L. Acta. Sci. Pol. Hortorum Cultus, 10 (1), 171–184.
Zewide, Y., Bosland, P.W. (2000). Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L. Euphytica, 111, 185–190.
Zhigila, D.A., Abdul Rahaman, A.A., Kolawole, O.S., Oladele, F.A. (2014). Fruit morphology as taxonomic features in five varieties of Capsicum annuum L. Solanaceae. J. Bot., 1, 1–6.
Ben Mansour-Gueddes, S., Tarchoun, N., Maaouia-Houimli, S.I., Saguem, S. (2012). Capsaicinoids content in four Tunisian pepper varieties grown in an open field (Capsicum annuum L.). Cont. J. Agron., 6 (1), 8–13.
Buczkowska, H., Najda, A. (2002). A comparison of some chemical compounds in the fruit of sweet and hot pepper (Capsicum annuum L.). Folia Hort., 14/2, 59–67.
Buczkowska, H., Dyduch, J., Najda, A. (2013). Capsaicinoids in hot pepper depending on fruit maturity stage and harvest date. Acta Sci. Pol. Hortorum Cultus, 12(6), 183–196.
Buczkowska, H., Łabuda, H. (2015). Utility and biological value of hot pepper fruits from a single harvest. Acta Sci. Pol. Hortorum Cultus, 14(2), 133–143.
Chinn, M.S., Sharma-Shivappa, R.R., Cotter, J.L. (2011). Solvent extraction and quantification of capsaicinoids from Capsicum chinense. Food Bioprod. Process., 89, 340–345.
Cisneros-Pineda, O., Torres-Tapia, L.W., Gutiérrez-Pacheco, L.C., Contreras-Martín, F., Gonzáles-Estrada, T., Pereza-Sánchez, S.R. (2007). Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico. Food Chem., 104, 1755–1760.
Collins, M.D., Wasmund, L.M., Bosland, P.W. (1995). Improved method for quantifying capsaicinoids in Capsicum using highperformance liquid chromatography. Hort. Sci., 30(1), 137–139.
Contreras-Padilla, M., Yahia, E.M. (1998). Changes in capsaicinoids during development, maturity, and senescence of chile peppers and relation with peroxidase activity. J. Agric. Food Chem., 46, 2075–2079.
Estrada, B., Pomar, J., Diaz, J., Merino, F., Bernal, M.A. (1998). Effects of mineral fertilizer supplementation on fruit development and pungency in ʻPadrón’ peppers. J. Hort. Sci. Bio-tech., 73(4), 493–497.
Estrada, B., Pomar, J., Diaz, J., Merino, F., Bernal, M.A. (1999). Pungency level in fruits of the Padrón pepper with different water supply. Sci. Hort., 81, 385–396.
Estrada, B., Bernal, M.A., Diaz, J., Pomar, F., Merino, F. (2002). Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting. J. Agric. Food Chem., 50, 1188–1191.
Gangadhar, B.H., Mishra, R.K., Pandian, G., Park, S.W. (2012). Comparative study of color, pungency, and biochemical composition in chili pepper (Capsicum annuum) under different light-emitting diode treatments. Hort. Sci., 47(12), 1729–1735.
Gibbs, H.A.A., O’Garro, L.W.O. (2004). Capsaicin content of West Indies hot pepper cultivars using colorimetric and chromatographic techniques. Hort. Sci., 39(1), 132–135.
Giuffrida, D., Dugo, P., Torre, G., Cavazza, A., Corradini, C., Dugo, G. (2013). Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chem., 140, 794–802.
Golcz, A., Kujawski, P. (2004a). Analysis of yielding and selected biometric parameters of the fruit of several hot pepper (Capsicum annuum L.) cultivars. Rocz. AR Poznań, 360, Ogrodn., 38, 31–36.
Golcz, A., Kujawski, P. (2004b). Evaluation of the biological value of the fruit of several hot pepper (Capsicum annuum L.) cultivars. Rocz. AR Poznań, 360, Ogrodn., 38, 37–42.
Gnaayfeed, M.H., Daood, H.G., Biacs, P.A., Alcaraz, C.F. (2001). Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype. J. Sci. Food Agric., 81, 1580–1585.
González-Zamora, A., Sierra-Campos, E., Luna-Ortega, J.G., Pérez-Moraales, R., Ortiz, J.C.R., Garcia-Hernádez, J.L. (2013). Characterization of different Capsicum varieties by evaluation of their capsaicinoids by high performance liquid chromatography, determination of pungency and effect of high temperature. Molecules, 18, 13471–13486.
Iqbal, Q., Amjad, M. (2013). Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage. Plant Food. Hum. Nutr., 68, 358–363.
Kirschbaum-Titze, P., Mueller-Seitz, E., Petz, P. (2002). Pungency in paprika (Capsicum annu-um). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant. J. Agric. Food Chem., 50, 1264–1266.
Kraft, K.H., Brown, C.H., Nabhan, G.P., Luedeling, E., Ruiz, J.J.L., Coppens, d’Eeckenbrugge, G., Hijmans, R.J., Gepts, P. (2014). Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico. PNAS, 111(17), 6165–6170.
Kohlmünzer, S. (2007). Farmakognozja. PZWL, Warszawa.
Meckelmann, S.W., Riefel, D.W., van Zonneveld, M.J., Ríos, L., Peña, K., Ugas, R., Quinonez, L., Mueller-Seitz, E., Petz, M. (2013). Compositional characterization of native Peruvian chili peppers (Capsicum spp.). J. Agric. Food Chem., 61, 2530–2537.
Mueller-Seitz, E., Hiepler, C., Petz, M. (2008). Chili pepper fruits: Content and pattern of capsaicinoids in single fruits of different ages. J. Agric. Food Chem., 56, 12114–12121.
Nowaczyk, L., Nowaczyk, P., Banach-Szott, M. (2009). Relationships between capsaicinoids in the soft-flesh genotypes of Capsicum spp. Herba Pol., 55(3), 185–192.
Nowaczyk, P., Nowaczyk, L., Banach, M., Król, I. (2006a). Differences of capsaicinoids content in pericarp and paste of soft-flesh Capsicum spp. fruit. Folia Hort., 18/2, 99–103.
Nowaczyk, P., Nowaczyk, L., Banach, M., Woźna, A. (2006b). The capsaicin and dihydrocapsaicin contents in soft-flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids. Herba Pol., 52(1/2), 38–42.
Orłowski, M., Grzeszczuk, M., Jadczak, D. (2004). The estimation of the yield and content of some chemical compounds in the fruits of chosen hot pepper (Capsicum annuum L.) cultivars. Folia Hort., 16/2, 11–16.
Pabón-Mora, N., Litt, A. (2011). Comparative anatomical and developmental analysis of dry and fleshy fruits of Solanaceae. Am. J. Bot., 98(9), 1415–1436.
Pandhair, V., Sharma, S. (2008). Accumulation of capsaicin in seed, pericarp and placenta of Capsicum annuum L. fruit. J. Plant Biochem. Biotechn., 17(1), 23–27.
Perucka, I., Materska, M. (2003). Antioxidant activity and content of capsaicinoids isolated from paprika fruits. Pol. J. Food Nutr. Sci., 12/53(2), 15–18.
Rahman, M.J., Inden, H. (2012). Effect of nutrient solution and temperature on capsaicin content and yield contributing characteristics in six sweet pepper (Capsicum annuum L.) cultivars. J. Food Agric. Environm., 10(1), 524–529.
Reyes-Escogido, M., Gonzalez-Mondragon, E.G., Vazquez-Tzompantzi, E. (2001). Chemical and pharmacological aspects of capsaicin. Molecules, 16, 1253–1270.
Simonovska, J., Rafajlovska, V., Kavrakovski, Z., Srbinoska, M. (2014). Nutritional and bioactive compounds in hot fruits of Capsicum annuum L. from Macedonia. Maced. J. Chem. Chem. Eng., 33(1), 97–104
Sung, Y., Chang, Y.Y., Ting, N-L. (2005). Capsaicin biosynthesis in water-stressed hot pepper fruits. Bot. Bull. Acad. Sin., 46, 35–42.
Topuz, A., Ozdemir, F. (2007). Assessment of carotenoids, capsaicinoids and ascorbic acid com-position of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. J. Food Compos. Anal., 20, 596–602.
Tsuchiya, H. (2001). Biphasic membrane effects of capsaicin, an active component in Capsicum species. J. Ethnopharmacol., 75, 295-299.
Vera-Guzmán, A.M., Chávez-Servia, J.L., Carrillo-Rodríguez, J.C., López, M.G. (2011). Phytochemical evaluation of wild and cultivated pepper (Capsicum annuum K. and C. pubescens Ruiz & Pav.) from Oxaca, Mexico. Chil. J. Agric. Res., 71(4), 578–585.
Wahyuni, Y., Ballester, A.R., Sudarmonowati, E., Bino, R.J., Bovy, A.G. (2011). Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding. Phytochemistry, 72, 1358–1370.
Wang, D., Bosland, P.W. (2006). The genes of Capsicum. Hort. Sci., 41(5), 1169–1187.
Weryszko-Chmielewska, E., Michałojć, Z. (2011). Anatomical traits of sweet pepper (Capsicum annuum L.) fruit. Acta Agrobot., 64(4), 181–188.
Wesołowska, A., Jadczak, D., Grzeszczuk, M. (2011). Chemical composition of the pepper fruit extracts of hot cultivars Capsicum annuum L. Acta. Sci. Pol. Hortorum Cultus, 10 (1), 171–184.
Zewide, Y., Bosland, P.W. (2000). Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L. Euphytica, 111, 185–190.
Zhigila, D.A., Abdul Rahaman, A.A., Kolawole, O.S., Oladele, F.A. (2014). Fruit morphology as taxonomic features in five varieties of Capsicum annuum L. Solanaceae. J. Bot., 1, 1–6.
Halina Buczkowska
University of Life Sciences in Lublin
University of Life Sciences in Lublin
Renata Nurzyńska-Wierdak
University of Life Sciences in Lublin
University of Life Sciences in Lublin
Helena Łabuda
University of Life Sciences in Lublin
University of Life Sciences in Lublin
Andrzej Sałata
University of Life Sciences in Lublin
University of Life Sciences in Lublin
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