Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: INVESTIGATING THE OCCURRENCE OF CAPSIATE IN CAPSICUM SPP.

Location: Plant Genetic Resources Conservation Unit

2012 Annual Report


1a.Objectives (from AD-416):
Evaluate the occurrence of and establish the concentrations of capsiate in fruit of Capsicum annuum and related species.


1b.Approach (from AD-416):
Fruits will be produced in Georgia and shipped to Maine for processing and analysis via HPLC for the concentration of capsiate and related compounds.


3.Progress Report:

Efforts to evaluate Capsicum genetic resources for capsinoids and capsaicinoids are conducted in support of NP301 Project # 6607-21000-010-00D Objective 3: Strategically characterize (“genotype”) and evaluate (“phenotype”) priority vegetable, sorghum, peanut, subtropical/tropical legume, and warm-season grass genetic resources for molecular markers, morphological descriptors, and key agronomic or horticultural traits such as biochemical content and product quality; and Subobjective 3.C: In cooperation with university and industry collaborators, develop, enhance, and/or apply high performance liquid chromatography (HPLC) procedures for analyzing variation in flavonoids, antioxidants, capsaicin, and other key phytochemicals in subtropical/tropical legumes and Capsicum. Incorporate biochemical data into Germplasm Resources Information Network (GRIN) and/or other databases.

Fruit of plants selected in previous years were assayed for total capsaicinoids and capsinoids at the mature green stage of maturity. In Griffin, fruit (10 to 20 per plant) were harvested from 60 individual plants each of lines 509-45 and 509-16. Fruit from each plant were bulked, ground in a blender, and capsaicinoids and capsinoids extracted with acetonitrile. Extracts were shipped to the University of Maine where they were refiltered and analyzed via HPLC. Concentrations of capsaicinoids and capsinoids in bulked fruit from individual plants were then determined. These concentrations ranged from 0.0 ug/g fresh weight and 480 to 860 ug/g fresh weight capsaicinoids in samples of lines 509-45 and 509-16, respectively. Concentrations of capsinoids in bulked fruit samples from individual plants ranged from 580 to 800 ug/g fresh weight and 0.0 to 8.0 ug/g fresh weight in lines 509-45 and 509-16, respectively.


Last Modified: 9/10/2014
Footer Content Back to Top of Page