Assessment of capsiconinoid composition, nonpungent capsaicinoid analogues, in capsicum cultivars

Yoshiyuki Tanaka; Munetaka Hosokawa; Keigo Otsu; Tatsuo Watanabe; Susumu Yazawa

doi:10.1021/jf900634s

Assessment of capsiconinoid composition, nonpungent capsaicinoid analogues, in capsicum cultivars

Yoshiyuki Tanaka, Munetaka Hosokawa, Keigo Otsu, Tatsuo Watanabe, Susumu Yazawa

Graduate School of Environmental and Life Science

Research output: Contribution to journal › Article

23 Citations (Scopus)

Abstract

Capsiconinoid is a group of nonpungent capsaicinoid analogues produced in Capsicum fruits, which we recently identified. Capsiconinoids have agonist activity for transient receptor potential vanilloid type 1 (TRPV1), which is reported to be a receptor for capsaicin. It is, therefore, important to screen cultivars containing high levels of capsiconinoid for their use as a vegetable or dietary supplement. This study describes the quantitative analysis of capsiconinoid content in fruits of 35 Capsicum cultivars: 18 cultivars of C. annuum, 7 of C. baccatum, 5 of C. chínense, 4 of C. frutescens, and 1 of C. pubescens. Using high-performance liquid chromatography (HPLC), we found that 10 cultivars contained capsiconinoids. Capsiconinoid Baccatum (CCB) (C. baccatum var. praetermissum) showed the highest capsiconinoid content (3314 μg/g DW) and Charapita (C. chinense) had the second highest content. The other 8 cultivars had much lower capsiconinoid content than these two cultivars (<300 μg/g DW). Time-course analysis during fruit development clarified that capsiconinoid content in CCB fruits increased until 30 days after flowering (DAF) and then decreased rapidly until 40 DAF.

Original language	English
Pages (from-to)	5407-5412
Number of pages	6
Journal	Journal of agricultural and food chemistry
Volume	57
Issue number	12
DOIs	https://doi.org/10.1021/jf900634s
Publication status	Published - Jun 24 2009

Keywords

Capsaicinoid
Capsiconinoid
Capsicum
Capsinoid
Nonpungent capsaicinoid analogue

ASJC Scopus subject areas

Chemistry(all)
Agricultural and Biological Sciences(all)

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10.1021/jf900634s

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title = "Assessment of capsiconinoid composition, nonpungent capsaicinoid analogues, in capsicum cultivars",

abstract = "Capsiconinoid is a group of nonpungent capsaicinoid analogues produced in Capsicum fruits, which we recently identified. Capsiconinoids have agonist activity for transient receptor potential vanilloid type 1 (TRPV1), which is reported to be a receptor for capsaicin. It is, therefore, important to screen cultivars containing high levels of capsiconinoid for their use as a vegetable or dietary supplement. This study describes the quantitative analysis of capsiconinoid content in fruits of 35 Capsicum cultivars: 18 cultivars of C. annuum, 7 of C. baccatum, 5 of C. ch{\'i}nense, 4 of C. frutescens, and 1 of C. pubescens. Using high-performance liquid chromatography (HPLC), we found that 10 cultivars contained capsiconinoids. Capsiconinoid Baccatum (CCB) (C. baccatum var. praetermissum) showed the highest capsiconinoid content (3314 μg/g DW) and Charapita (C. chinense) had the second highest content. The other 8 cultivars had much lower capsiconinoid content than these two cultivars (<300 μg/g DW). Time-course analysis during fruit development clarified that capsiconinoid content in CCB fruits increased until 30 days after flowering (DAF) and then decreased rapidly until 40 DAF.",

keywords = "Capsaicinoid, Capsiconinoid, Capsicum, Capsinoid, Nonpungent capsaicinoid analogue",

author = "Yoshiyuki Tanaka and Munetaka Hosokawa and Keigo Otsu and Tatsuo Watanabe and Susumu Yazawa",

year = "2009",

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AU - Tanaka, Yoshiyuki

AU - Hosokawa, Munetaka

AU - Otsu, Keigo

AU - Watanabe, Tatsuo

AU - Yazawa, Susumu

PY - 2009/6/24

Y1 - 2009/6/24

N2 - Capsiconinoid is a group of nonpungent capsaicinoid analogues produced in Capsicum fruits, which we recently identified. Capsiconinoids have agonist activity for transient receptor potential vanilloid type 1 (TRPV1), which is reported to be a receptor for capsaicin. It is, therefore, important to screen cultivars containing high levels of capsiconinoid for their use as a vegetable or dietary supplement. This study describes the quantitative analysis of capsiconinoid content in fruits of 35 Capsicum cultivars: 18 cultivars of C. annuum, 7 of C. baccatum, 5 of C. chínense, 4 of C. frutescens, and 1 of C. pubescens. Using high-performance liquid chromatography (HPLC), we found that 10 cultivars contained capsiconinoids. Capsiconinoid Baccatum (CCB) (C. baccatum var. praetermissum) showed the highest capsiconinoid content (3314 μg/g DW) and Charapita (C. chinense) had the second highest content. The other 8 cultivars had much lower capsiconinoid content than these two cultivars (<300 μg/g DW). Time-course analysis during fruit development clarified that capsiconinoid content in CCB fruits increased until 30 days after flowering (DAF) and then decreased rapidly until 40 DAF.

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