Chilli peppers — A review on tissue culture and transgenesis

Kothari, S. L.; Joshi, Aruna; Kachhwaha, Sumita; Ochoa-Alejo, Neftalí

doi:10.1016/j.biotechadv.2009.08.005

Cited by 177 publications

(129 citation statements)

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“…), are grown worldwide, used extensively as a natural food colorant and seasoning agent due to their attractive color, flavor, and taste (ReyesEscogido et al 2011). Pepper has a high nutritive value and has long been recognized as an excellent source of vitamin C, carotenoids, phenolic compounds and other phytochemicals that are powerful antioxidants that destroy free radicals (Asnin and Park 2015;Kothari et al 2010). The levels of these compounds in pepper depend on many factors, including cultivar, maturity, growing conditions, and climate (Menichini et al 2009;Zhuang et al 2012).…”

Section: Introductionmentioning

confidence: 99%

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

et al. 2015

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This paper presents a comparison of the contents of capsaicin, dihydrocapsaicin and total phenolics as well as of the antioxidant activities of six types of peppers of the genus Capsicum. The varieties were analyzed in terms of their in vitro antioxidant activity using ferric reducing antioxidant powder (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethylbenzothiazoline 6-sulfonate (ABTS •+ ) assays. The contents of phenolics and capsainoids as well as the antioxidant activities were higher in seeds than in pulps. The correlations (ρ<0.01) between the phenolic composition and the capsaicinoids levels were high (r=0.98). Similarly high were also the correlations between the antioxidant activities and the contents of total phenolics and capsaicinoids. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA) and multiple linear regression (MLR). PCA explained 97.77 % of the total variance of the data, and their separation into three groups in a scatter plot was divised. Using HCA, three clusters were suggested. Cluster one, formed by pulps (bell pepper, orange habanero, cayenne, dedo de moça and red habanero), showed the lowest levels of the compounds quantified. Most seed samples were grouped in cluster two (bell pepper, cayenne, dedo de moça and malagueta) together with malagueta pulp. Cluster three was formed by orange and red habanero seeds, which showed the highest levels of all compounds analyzed. The MRL revealed that the values of capsaicinoids and total phenols are more adequate to predict the antioxidant activity measured by the FRAP assay.

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Section: Introductionmentioning

confidence: 99%

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

et al. 2015

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“…According to various researchers, the androgenesis in pepper is often limited due to the difficulties encountered in plant regeneration and developing of shoots into normal plantlets (Nowaczyk and Kisiala, 2006;Kothari et al, 2010). The several reasons for this inefficiency in production of callus or embryo-like structures from anthers and subsequent plant regeneration include the genotypic dependence, collection of donor buds in the optimal stage, stress treatments as well as composition of medium and the culture conditions (Kothari et al, 2010 andIrikova et al, 2011).…”

Section: Issn: 2319-7706 Volume 6 Number 5 (2017) Pp 925-933mentioning

confidence: 99%

“…The several reasons for this inefficiency in production of callus or embryo-like structures from anthers and subsequent plant regeneration include the genotypic dependence, collection of donor buds in the optimal stage, stress treatments as well as composition of medium and the culture conditions (Kothari et al, 2010 andIrikova et al, 2011).…”

Section: Issn: 2319-7706 Volume 6 Number 5 (2017) Pp 925-933mentioning

confidence: 99%

In vitro Androgenesis in Capsicum (Capsicum annuum L.)

Hegde¹,

Partap²,

Yadav³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Nevertheless, certain protocols for their micropropagation have been established (KOTHARI et al, 2010). SANTANA-BUZZY et al (2005) reported a high sensitivity to ethylene in peppers and observed chlorosis and leaf abscission in leaf primordia development with quick loss of vigor.…”

Section: Introductionmentioning

confidence: 99%