Folia Horticulturae

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Differences of capsaicinoids content in pericarp and paste of soft-flesh Capsicum spp. fruit

Paweł Nowaczyk*, Lubosława Nowaczyk*, Magdalena Banach**, Ineza Król*

**Department of Genetics and Plant Breeding
**Department of Environmental Chemistry
**University of Technology and Life Sciences
**Bernardynska 6, 85-029 Bydgoszcz, Poland
**e-mail: warz@utp.edu.pl

The subject of the research was to compare the content of capsaicinoids in pericarp with their content in whole fruits, mixed and pressed through sieves. The research material was constituted by fruit of three soft-flesh lines of F6 generation selected from interspecific hybrids of Capsicum frutescens L. × Capsicum annuum L. and one breeding line of C. frutescens L. The analysis of the capsaicinoids content was made using HPLC method. Capsaicin and dihydrocapsaicin content in all examined genotypes was always higher in the paste than in the pericarp. The several-times increase of the content of the discussed compounds was undoubtedly the consequence of the effect of their considerable amounts being released from the interlocular septa and the placenta. Typically for each of the examined lines, a much higher content of capsaicin than dihydrocapsaicin was observed.

Nowaczyk P., Nowaczyk L., Banach M., Król I., 2006. Differences of capsaicinoids content in pericarp and paste of soft-flesh Capsicum spp. fruit. Folia Horticulturae 18/2: 99-103.