Abstract
Distribution and generation of capsaicin were examined and it was found that it was not present in any plant organs other than the fruit. It was found that the epidermal cells of dissepiment in fruit undergoes segmentation and proliferation in the direction perpendicular to the surface and capsaicin forms first in oily state between its outer cell wall and cuticle. Capsaicin crystals precipitate out as colorless tetragonal to hexagonal plates in the secretion organs of dried fruit or fresh fruit sealed with glycerol water. From microchemical studies, the secretion chiefly consits of capsaicin and fatty oil and it is assumed that it is formed as a lipid-capsaicin complex in nature.
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