Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting

被引：82

作者：

Estrada, B ^{[1
]}

Bernal, MA ^{[1
]}

Díaz, J ^{[1
]}

Pomar, F ^{[1
]}

Merino, F ^{[1
]}

机构：

[1] Dept Coruna, Fac Ciencias, Dept Bioloxia Anim Bioloxia Vesetal & Ecoloxia, La Coruna 15071, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 05期

关键词：

capsaicinoids; Capsicum annuum; vegetative organs; fruits;

D O I：

10.1021/jf011270j

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

Pepper (cv. Padron) shows a spatial gradient in the content of phenolic compounds, and particularly of capsaicinoids, along the stem. These compounds were consistently more abundant in apical fruits than in fruits belonging to middle and basal segments. Analysis of the two principal capsaicinoids in fruits showed that the proportion of capsaicin was always higher than that of dihydrocapsaicin. Capsaicinoids were also found to be present in vegetative organs, such as stem and leaves. In this case, the proportion of individual capsaicinoids was different than that in fruits, and dihydrocapsaicin was found to be more abundant. To find out whether the capsaicinoids in vegetative organs came from the fruits, the floral buds were removed and fruit formation was prevented. Capsaicinoids were not detected in the stem and leaves of floral bud-deprived plants, suggesting that they did originate from the fruit.

引用

页码：1188 / 1191

页数：4

共 24 条

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CONSTITUTION AND BIOSYNTHESIS OF CAPSAICIN [J].