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1
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Capsaicinoids in hot pepper depending on fruit maturity stage and harvest date

100%
Buczkowska H., Dyduch J., Najda A.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2013
|
tom 12
|
nr 6
The pharmacological and culinary usefulness of hot pepper fruits is determined, among others, by the content of capsaicinoids that give hot peppers a pungent burning taste. The content of these compounds in hot pepper is primarily determined by the genetic traits of a cultivar and is modified by various factors: weather conditions during the growing season, fertilization, harvest time, and fruit maturity stage. The aim of the present study was to evaluate the effect of fruit maturity stage: green fruits, fruits turning colour as well as physiologically mature fruits (red), and fruit harvest date: the first and third decade of September, on the content of capsaicinoids in four hot pepper cultivars: ‘Cyklon’, ‘Orkan’, ‘Rokita’, and ‘Bronowicka Ostra’. In this study, which was carried out in 2005 and 2006, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was measured by HPLC. The highest amount of capsaicinoids was obtained in the fruits of hot pepper that were harvested at the initial stage of maturity – in green fruits (on average 309 mg·kg⁻¹), compared to fruits turning red (258) and red fruits (250 mg·kg⁻¹). Peppers selected in the third decade of September contained more capsaicinoids (on average 301 mg·kg⁻¹) than those harvested in the first decade of this month (243 mg·kg⁻¹). Fruits of the evaluated cultivars differed in capsaicinoids content; on average it ranged from 212 (‘Cyklon’) to 326 mg·kg⁻¹ (‘Bronowicka Ostra’). In fruits of all the quantitative ratio of capsaicin to dihydrocapsaicin was at a similar level, ranging between 11.9 and 12.9. The capsaicinoids content in fruits of the investigated cultivars differed between years 2005 (302) and 2006 (243 mg·kg⁻¹).
2
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Technological characteristics of fruit as an average of 25 soft-flesh Capsicum spp. genotypes

100%
Nowaczyk L.
Herba Polonica
|
2011
|
tom 57
|
nr 2
The research material used to evaluate the relationship between technological features of soft-flesh fruit involved the lines derived from the interspecific hybrid Capsicum frutescens L. x C. annuum L. The genotypes differed in their yielding, morphological features of fruit, technological efficiency and the content of capsaicinoids, which ranged from 20 to 770 and from 10 to 330 mg.kg-1, respectively, of capsaicin and dihydrocapsaicin in the pericarp, from 60 to 3870 and from 30 to 1550 mg.kg-1 in the puree produced as a result of mechanical separation of the soft tissue of the pericarp from the inedible parts (placenta, seeds, septa and the peel). There was found a negative correlation between the fruit average weight and length and the content of capsaicin in the pericarp and in the puree and for the capsaicinoids sum in the puree. The contents of the two compounds were positively correlated in each material researched, both when individual capsaicinoids were compared and when their sum was given.
3

Relationships between capsaicinoids in the soft-flesh genotypes of Capsicum spp.

100%
Nowaczyk L., Nowaczyk P., Banach-Szott M.
Herba Polonica
|
2009
|
tom 55
|
nr 3
185-192
The studies aimed at determining the levels and reciprocal proportions of capsaicinoids (capsaicin and dihydrocapsaicin) in the pericarp and puree obtained by the mechanical separation of the soft tissue from the inedible parts of fruits. The studied material involved a few lines, selected from the interspecies hybrid of Capsicum frutescens L. x C. annuum L., manifesting a soft-flesh tissue of pericarp in mature fruits. The quantitative estimation of capsaicinoids was conducted using HPLC. The capsaicin content in the studied lines ranged from 9 to 27 and from 20 to 387 mg. kg-1 in the pericarp and puree, respectively. For dihydrocapsaicin, the values ranged from 3 to 26 and from 6 to 155 mg. kg -1, respectively. Depending on the genotype group, the content of each of the compounds in the puree was 2.5- to about 10-fold higher than in the pericarp tissue. Both in the pericarp and in the puree the level of capsaicin was around 2.5-fold higher than that of dihydrocapsaicin.
4

The capsaicin and dihydrocapsaicin contents in soft-flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids

100%
Nowaczyk P., Nowaczyk L., Banach M., Wozna A.
Herba Polonica
|
2006
|
tom 52
|
nr 1-2
Soft-flesh fruit can be used to produce juices or pastes obtained by mechanical separation of the soft tissue of pericarp from inedible parts. Genotypes selected from interspecific hybrids of Capsicum frutescens L. and Capsicum annuum L. were used as the research material. A general assessment of technological usefulness of the fruit was carried out, and as a result it was noted that there was some diversity in the sizes of the ripe fruit, their mean weight and wall thickness. Significant differences were observed in biotechnological performance – understood as the amount of pericarp separated from inedible parts, namely the placenta with seeds, the remnants of internal partitions and the peel. An HP LC analysis was carried out in order to determine the capsaicin and dihydrocapsaicin contents. The genotypes under examination differed in terms of the contents of capsaicinoids, as well as their ratios. The average values for genotype groups were comparable, and capsaicin and dihydrocapsaicin participation was similar. Considering the amounts of capsaicinoids, the genotypes with the highest content of them can be classified as mildly piquant.
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