Transformation of Ferulic Acid and Vanillin by Isolated Placentas of Capsicum chinense and Capsicum annuum

Authors

  • Felipe Vázquez-Flota Centro de Investigación Científica de Yucatán
  • Miriam Monforte-González Centro de Investigación Científica de Yucatán
  • María de Lourdes Miranda-Ham Centro de Investigación Científica de Yucatán
  • Lizbeth A. Castro-Concha Centro de Investigación Científica de Yucatán

DOI:

https://doi.org/10.29356/jmcs.v61i1.128

Keywords:

Capsaicinoids, ferulic acid, peppers, vanillin

Abstract

Isolated placentas of the highly pungent Capsicum chinense (Habanero pepper), readily transformed ferulic acid and vanillin into capsaicinoids, whereas those from a mild C. annuum cultivar showed a low transformation rate of ferulic acid, in comparison to vanillin. Cell cultures from both species showed low levels of capsaicinoids and exposure to both intermediaries did not increase their amounts. Results suggest that the transformation of ferulic acid to vanillin is a limiting step in capsaicinoids synthesis in C. annuum, but not in C. chinense and thus, may account for its higher pungency.

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Author Biographies

Felipe Vázquez-Flota, Centro de Investigación Científica de Yucatán

Unidad de Bioquímica y Biología Molecular de Plantas

Miriam Monforte-González, Centro de Investigación Científica de Yucatán

Unidad de Bioquímica y Biología Molecular de Plantas

María de Lourdes Miranda-Ham, Centro de Investigación Científica de Yucatán

Unidad de Bioquímica y Biología Molecular de Plantas

Lizbeth A. Castro-Concha, Centro de Investigación Científica de Yucatán

Unidad de Bioquímica y Biología Molecular de Plantas

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Published

2017-10-12

Issue

Section

Regular Articles