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
This research relates to inhouse 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. Preliminary investigations were conducted to evaluate the range of capsiate in fruit of genebank accessions of Capsicum annuum. An improved assay was developed for the extraction and analysis of capsiate. Capsiate was extracted from fruit of approximately 100 Plant Introductions and quantified on HPLC. Capsiate was present in fruit of ~30% of the accessions tested – generally at low or very low concentrations (< 50ug/g FW). In those lines, capsaicin was typically also present at higher concentrations (>100ug/g FW), resulting in pungent fruit. However, several lines were identified that produced capsiate at concentrations of >100ug/g FW) - in the absence of capsaicin. These lines will be further investigated as regards variability within each line for the production of capsiate. Progress was monitored via email correspondence with the investigator.