Transformation of Ferulic Acid and Vanillin by Isolated Placentas of Capsicum chinense and Capsicum annuum
DOI:
https://doi.org/10.29356/jmcs.v61i1.128Keywords:
Capsaicinoids, ferulic acid, peppers, vanillinAbstract
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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Published
2017-10-12
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