Using EIA to screen Capsicum spp. germplasm for capsaicinoid content

Jarret, Robert L.; Perkins, Brian; Fan, Titan S.; Prince, A.A.M.; Guthrie, Kelly; Skoczenski, Brian A.

doi:10.1016/s0889-1575(02)00161-8

Cited by 16 publications

(7 citation statements)

References 14 publications

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“…Capsaicinoid content as low as 1 p.p.m. is consistently and reliably detectable using the method described above, and has been found to be highly correlated with high-performance liquid chromatography measurements of capsaicinoids in earlier studies (Jarret et al, 2003).…”

Section: Capsaicinoid Detectionsupporting

confidence: 56%

Contrasting modes for loss of pungency between cultivated and wild species of Capsicum

Stellari

Mazourek

Jahn³

2009

Heredity

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Studies documenting the inheritance of pungency or 'heat' in pepper (Capsicum spp.) have revealed that mutations at a single locus, Pun1, are responsible for loss of pungency in cultivars of the two closely related species Capsicum annuum and Capsicum chinense. In this study, we present the identification of an unreported null allele of Pun1 from a non-pungent accession of Capsicum frutescens, the third species in the annuum-chinense-frutescens complex of domesticated Capsicums. The loss of pungency phenotype in C. frutescens maps to Pun1 and co-segregates with a molecular marker developed to detect this allele of Pun1, pun13 . Loss of transcription of pun1 3 is correlated with loss of pungency. Although this mutation is allelic to pun1 and pun1 2 , the mutation causing loss of pungency in the undomesticated Capsicum chacoense, pun2, is not allelic to the Pun1 locus as shown by mapping and complementation studies. The different origins of nonpungency in pepper are discussed in the context of the phylogenetic relationship of the known loss of pungency alleles.

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Section: Capsaicinoid Detectionsupporting

confidence: 56%

Contrasting modes for loss of pungency between cultivated and wild species of Capsicum

Stellari

Mazourek

Jahn³

2009

Heredity

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“…Analysis of capsaicinoids, carbohydrates, and organic acids. Capsaicin and dihydrocapsaicin were analyzed using HPLC as described previously (Jarret et al, 2003;Perkins et al, 2002). HPLC analysis of sugars was conducted as described by Baldwin et al (1991).…”

Section: Methodsmentioning

confidence: 99%

Diversity of Fruit Quality Characteristics in Capsicum frutescens

Jarret¹,

Baldwin²,

Perkins³

et al. 2007

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Fruit of 40 genotypes of Capsicum frutescens L. from the US Department of Agriculture/Agricultural Research Service Capsicum germplasm collection were analyzed for a variety of fruit quality parameters, including fruit size, weight, and concentrations of capsaicinoids, sucrose, glucose, fructose, malic acid, and total acid equivalents. Fruit weight ranged from 0.23 g fresh weight to 4.04 g fresh weight (average 1.05g). Fruit length/width ranged from 1 to 8.0 (average, 3.61). Capsaicin concentrations ranged from 34 to 350 mg·100 g−1 fresh weight (average, 135 mg·100 g−1 fresh weight). Sucrose concentrations ranged from 0.28 to 1.0 g·100 g−1 (average, 0.6 g·100 g−1 fresh weight). Total sugar extracts ranged from 0.73% to 2.6% (average, 1.55%). Malic acid concentrations and total acid equivalents ranged from 0.62 to 2.29 g·100 g−1 fresh weight (average, 2.07 g·100 g−1 fresh weight) and 0.97 to 3.31 g·100 g−1 (average, 1.87 g·100 g−1) respectively. These data demonstrate an approximate 4 to 14-fold range in values for the characteristics examined, suggesting the presence of sufficient variability for these traits within this species to support the development of germplasm enhanced for specific or multiple fruit quality attributes.

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“…In addition to this traditional semi‐quantitave method, a lot of other analytical techniques have been established for estimation of capsaicin. Among these are high performance liquid chromatography (HPLC) , immunoaffinity chromatography combined with liquid chromatography‐tandem mass spectrometry , enzyme immunoassay , capillary electrophoresis , colorimetric method , micellar electrokinetic capillary chromatography , HPLC coupled with electrochemical detection , photo diode array and mass spectrometry , fluorescence spectroscopy , spectrophotometry , etc. Although some of these variants e. g. HPLC coupled with enhanced detection like mass spectrometry give satisfactory results with respect to sensitivity and resolution, these techniques need to face complex procedures which includes expensive instrumentation, long response time, difficulty in sample preparation etc.…”

Section: Introductionmentioning

confidence: 99%

Improved Sensing of Capsaicin with TiO₂ Nanoparticles Modified Epoxy Graphite Electrode

Sarma

Valle

2019

Electroanalysis

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The presented research focuses on the electrochemical determination of capsaicin, a lipophilic alkaloid which originates hotness in chili peppers. An electrochemical sensor based on epoxy‐graphite composite with the modification of titanium dioxide (TiO2) nanoparticles is developed for the determination of this alkaloid. The measurements were carried out in glycine buffer at pH 2.5 using cyclic voltammetry. Two linear concentration ranges were obtained from 6 to 75 μM (R=0.99) and from 12 to 138 μM, with a detection limit of 5.34 μM and 11.3 μM capsaicin, for 1st and 2nd oxidation peak, respectively. The main advantage of developed sensor is its repeatability and robustness against fouling; the relative standard deviation (RSD) value was 2.53 % (n=10). This voltammetric sensing procedure has successfully been applied to quantify capsaicin in various real samples such as hot chili sauce and pharmaceutical preparations.

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Using EIA to screen Capsicum spp. germplasm for capsaicinoid content

Cited by 16 publications

References 14 publications

Contrasting modes for loss of pungency between cultivated and wild species of Capsicum

Contrasting modes for loss of pungency between cultivated and wild species of Capsicum

Diversity of Fruit Quality Characteristics in Capsicum frutescens

Improved Sensing of Capsaicin with TiO₂ Nanoparticles Modified Epoxy Graphite Electrode

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Using EIA to screen Capsicum spp. germplasm for capsaicinoid content

Cited by 16 publications

References 14 publications

Contrasting modes for loss of pungency between cultivated and wild species of Capsicum

Contrasting modes for loss of pungency between cultivated and wild species of Capsicum

Diversity of Fruit Quality Characteristics in Capsicum frutescens

Improved Sensing of Capsaicin with TiO2 Nanoparticles Modified Epoxy Graphite Electrode

Contact Info

Product

Resources

About

Improved Sensing of Capsaicin with TiO₂ Nanoparticles Modified Epoxy Graphite Electrode