Annuum Fruit Research Articles

Determination of polyphenol levels variation in Capsicum annuum L. cv. Chelsea (yellow bell pepper) infected by anthracnose (Colletotrichum gloeosporioides) using liquid chromatography–tandem mass spectrometry

Healthy fruits of Capsicum annuum L. cv. Chelsea (yellow bell pepper) and one infected by Colletotrichum gloeosporioides were analysed for polyphenols via high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC–MS/MS). Among seven polyphenols characterized, four components in the C. annuum fruits were identified for the first time. To investigate the characteristics of the polyphenols as defence materials, the content change of the fruit polyphenols inoculated with C. gloeosporioides was monitored by HPLC. It was observed for the first time that de novo induced N-caffeoyl putrescine (1) and caffeoyl O-hexoside (2) appeared to act as a phytoalexin in the defence mechanism of the C. annuum fruits against C. gloeosporioides, and constitutively formed feruloyl O-glucoside (3), kaempferol O-pentosyldihexoside (4) and dihydroxyflavone O-hexoside (7) as a phytoanticipin in the diseased C. annuum fruits.

Carotenoid Composition in Mature Capsicum Annuum

We investigated the carotenoid composition of thirteen types of Capsicum annuum fruit at full maturity and discussed the ratio of β-carotene to capsanthin. Among the thirteen types examined, “Cherry sweet” and “Raruku” had the fruit with the highest values of total carotenoid content and capsanthin content. “Raruku” and “Sarara”had high capsanthin content (”Raruku” 63%, “Sarara” 59%). Although ten C. annuum varieties were included in the 13 fruit types sampled, a high correlation (r=0.960) was observed between β-carotene and capsanthin. In addition, the 1 : 10 carotene capsanthin ratio was used as an index for the capsanthin content of ripe C. annuum.

Final Report on the Safety Assessment of Capsicum Annuum Extract, Capsicum Annuum Fruit Extract, Capsicum Annuum Resin, Capsicum Annuum Fruit Powder, Capsicum Frutescens Fruit, Capsicum Frutescens Fruit Extract, Capsicum Frutescens Resin, and Capsaicin1

Final Report on the Safety Assessment of Capsicum Annuum Extract, Capsicum Annuum Fruit Extract, Capsicum Annuum Resin, Capsicum Annuum Fruit Powder, Capsicum Frutescens Fruit, Capsicum Frutescens Fruit Extract, Capsicum Frutescens Resin, and Capsaicin1

Stay-Green Phenotype Slows the Carotenogenic Process in Capsicum annuum (L.) Fruits

Stay-green mutants have been very useful for elucidating the chlorophyll catabolism pathway in higher plants. In the present study the possible relationship between the retention/catabolism of chlorophylls and the carotenogenic process taking place in ripening Capsicum annuum (L.) fruits has been investigated. Phytylated, dephytylated and oxidized chlorophyll derivatives, and total and individual carotenoids were analyzed over the whole ripening period. In general terms, the biosynthesis of carotenoid pigments taking place during the ripening of C. annuum fruits is identical in both red and stay-green lines, so that the carotenogenic process is independent of the retention of chlorophylls. However, it has been found that the carotenogenesis is slowed in the stay-green lines. Therefore, although the catabolism of chlorophylls and biosynthesis of carotenoids seem to be separate processes, the fact that they are taking place in the chloroplast/chromoplast suggests that some kind of interaction between the two processes may occur at different levels. Plastids corresponding to the wild genotype (red color fruit phenotype) show high plastoglobuli density and thylakoids are almost absent, whereas in the case of stay-green phenotype, thylakoids and plastoglobuli coexist in the same plastid (chlorochromoplasts). The role of carotenoid pigments on the physiological mechanism for protecting the preserved thylakoid structures is discussed.

Oviposition-stimulating activity of (E)-capsaicin identified in Capsicum annuum fruit and related compounds towards Helicoverpa assulta (Lepidoptera: Noctuidae)

The oviposition-stimulating activity of (E)-capsaicin identified in the fruits of red pepper, Capsicum annuum L. (Solanaceae), towards the oriental tobacco budworm, Helicoverpa assulta (Guenee), was examined in the laboratory by using choice and no-choice bioassays. Results were compared with those of the commercially available capsanthin and dihydrocapsaicin, another known constituents of C. annuum fruit, and (Z)-capsaicin. In no-choice oviposition bioassays at 10.5 μg/cm2, (E)-capsaicin was the most active oviposition stimulant. Weak stimulatory activity was observed with capsanthin, (Z)-capsaicin and dihydrocapsaicin. In choice oviposition bioassays at 2.6 μg/cm2, there were significant differences in oviposition-stimulating activity between (E)-capsaicin and each of the other three alkaloids. Structure-activity relationships indicate that the presence of double bond and its trans configuration appeared to play a crucial role in the oviposition-stimulating activity. On the basis of our results, (E)-capsaicin acts as a contact oviposition stimulant of female H. assulta.

Chlorophyll Catabolism Pathway in Fruits of Capsicum annuum (L.): Stay-Green versus Red Fruits

The aim of the present study is to investigate the chlorophyll catabolism pathway of wild-type red and stay-green mutants of Capiscum annuum (L.) fruits. In the wild-type red lines chlorophyll catabolism is concomitant with the start of carotenogenesis, whereas in the stay-green mutant lines the chlorophylls coexist with that process, even in over-ripe fruit. During the first stages of ripening, the chlorophyll a/chlorophyll b ratio is similar for both genotypes, but as ripening proceeds, the ratio in the stay-green lines becomes very high as a result of a blocked degradation of chlorophyll a while chlorophyll b is degraded at a normal rate. The absence of dephytylated chlorophylls in the wild-type lines distinguishes these from the mutant lines, in which there is a sequential accumulation of chlorophyllide a and pheophorbide a. Allomerized chlorophylls (13(2)-OH-chlorophyll a and b) have also been identified in the catabolic process of the mutant lines, but are absent from the wild type. Consequently, an alteration in pheophorbide a oxygenase (PaO) activity seems to be responsible for the stay-green genotype in the lines of pepper analyzed in this study.

Molecular cloning and sequence analysis of a cDNA encoding ornithine decarboxylase cDNA from chilli (Capsicum annuum).

Ornithine decarboxylase (ODC) is an enzyme of one of the two pathways of putrescine biosynthesis in plants. The genes encoding ODC have previously been cloned from Datura stramonium and human. Using differential screening, we isolated ODC cDNA clone from a cDNA library of ripening Capsicum annuum fruit. The cDNA clone designated CUKM10 contains an insert of 1523 bp. The longest open reading frame potentially encodes a peptide of 345 amino acids with an estimated molecular mass of 47 kDa and exhibit striking similarity to other ODCs. Expression analysis showed that the capODC hybridised to a single transcript with a size of 1.7 kb. The capODC transcript was first observed in early ripening and increased steadily until it reached fully ripening stage. From the observation it is suggested that capODC is developmentally regulated especially during later stage of ripening.

Note. Effect of Blanching and Frozen Storage on the Stability of B-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

Note. Effect of Blanching and Frozen Storage on the Stability of B-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

Note. Effect of Blanching and Frozen Storage on the Stability of β-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

The effect of blanching and frozen storage on the stability of pigments β-carotene and capsanthin in three cultivars of red pepper (Capsicum annuum) fruits was elucidated by the determination of pigments in samples treated by various blanching procedures. Pigment concentration was performed after different storage times by HPLC. The dependence of the concentration of pigments on the conditions of blanching and the storage time was assessed by stepwise regression analysis, and the similarities and dissimilarities among the cultivars and decomposition rates were calculated by principal component analysis. The stability of pigments depended significantly on the conditions of blanching, the storage time and the type of cultivar, the effect of storage time was higher than that of blanching conditions. The significant differences between the decomposition rate of pigments in various cultivars emphasizes the predominant importance of the selection of cultivars with advantageous storage characteristics.

A thaumatin-like gene in nonclimacteric pepper fruits used as molecular marker in probing disease resistance, ripening, and sugar accumulation.

During pepper (Capsicum annuum) fruit ripening, the ripe fruit interaction with the anthracnose fungus, Colletotrichum gloeosporioides, is generally incompatible. However, the unripe fruit can interact compatibly with the fungus. A gene, designated PepTLP (for pepper thaumatin-like protein), was isolated and characterized by using mRNA differential display. The PepTLP gene encodes a protein homologous to other thaumatin-like proteins and contains 16 conserved cysteine residues and the consensus pattern of thaumatin. PepTLP gene expression is developmentally regulated during ripening. The accumulation of PepTLP mRNA and PepTLP protein in the incompatible interaction was higher than that in the compatible one. Furthermore, PepTLP gene expression was stimulated by both jasmonic acid treatment and wounding during ripening, but by wounding only in the unripe fruit. Immunolocalization studies showed that it is localized to the intercellular spaces among cortical cells. The expression of the PepTLP gene upon fungal infection was a rise from the early-breaker fruit. The development of anthracnose became significantly prevented with beginning of fruit ripening, and the sum total of sugar accumulation increased. The results suggest that the PepTLP gene can be used as a molecular marker in probing for disease resistance, ripening, and sugar accumulation in nonclimacteric pepper fruits.

Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.

Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative degradation reactions of lipids such as fatty acids and carotenoids. Spice paprika volatiles were quantitatively analyzed by means of headspace gas chromatography (HS-GC) and solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The kinetics of their formation were investigated, and the respective activation energies determined. Strecker aldehyde, acetone, and methanol formation followed a pseudo-zero-order reaction kinetic, and formation of dimethyl sulfide (DMS) was characterized by a first-order kinetic. The activation energies determined were between 86.3 and 101.8 for the Strecker aldehydes acetaldehyde (AA), 2-methylpropanal (2-MP), 3-methylbutanal (3-MB), and 2-methylbutanal (2-MB), 130.7 for acetone, 114.2 for methanol, and 109.7 kJ/mol for DMS. The amounts of Strecker aldehydes formed were correlated to the concentrations of the corresponding free amino acids present in the samples. The formation of hexanal and 6-methyl-5-hepten-2-one in Capsicum annuum during processing was confirmed, and the formation of beta-ionone was probably described for the first time. During heating, the concentration of hexanal increased rapidly. The formation of 6-methyl-5-hepten-2-one confirms that Capsicum annuum fruits contain lycopene.

Permeance to oxygen of detached Capsicum annuum fruit

The internal oxygen concentration and rate of oxygen consumption of detached capsicum fruits (Capsicum annuum L.) were monitored over several days. From this their overall permeance to oxygen was calculated. When wax was applied to the pedicel and its scar, permeance was reduced by 80–90%, indicating that most gas exchange occurred through this area. Readings from O2 sensors attached to the skins of the fruits were compared to those from O2 sensors inserted into the fruit cavity. These indicated that the cuticle was the major barrier to gas diffusion and that there was a concentration gradient through the capsicum flesh. Permeance of the cuticle was found to be about 0.64 x 10–4 mol O2/Pa.m2.s, while permeance to CO2 was 2–3 times higher. This suggests that the cuticle is composed of a coherent film. The low rate of gas diffusion through capsicum cuticle may allow recycling of respired CO2 by photosynthesis in the flesh before harvest.

Post-harvest biochemical changes associated with the softening phenomenon in Capsicum annuum fruits

Changes in the activities of various cell-wall hydrolases were followed during ripening of bell pepper ( Capsicum annum). The activity of polygalacturonase (PG) increased, while that of pectin methyl esterase (PME) decreased. The texture of the fruit declined concomitantly with the increase in PG activity. The behaviour of the glycanases, namely cellulase, xylanase, mannanase, glucanase and galactanase, and glycosidases, like α- d-mannosidase and β- d-galactosidase, were monitored. The influence of low storage temperature (8°) on the enzyme activities was studied in which PG, PME, cellulase, mannosidase and galactosidase were suppressed to different levels. Sugar composition of the alcohol-insoluble carbohydrate residue was also analyzed during ripening. Galactose (10%) was the major sugar followed by arabinose (4.2%). The amount of the neutral sugar which was initially 25% decreased to 15% during ripening, resulting in a nearly 40% loss; the changes mainly involved reduction in galactosyl and arabinosyl residues.

Dihydrocapsaicin Oxidation by Capsicum annuum (var. annuum) Peroxidase

ABSTRACTOxidation of dihydrocapsaicin (8‐methyl‐N‐vanillyl‐6‐nonanamide) by peroxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with E262= 4.7 103 M−1 cm−1. Dependence of oxidation rate on dihydrocapsaicin and H2O2 concentrations revealed Michaelis‐Menten type kinetics with inhibition at high substrate concentrations and optimal pH near 6.0. Dihydrocapsaicin was oxidized by pepper peroxidase, and participation of peroxidase in capsaicinoid metabolism of pepper fruits should be taken into account.

Characterization and molecular cloning of a flavoprotein catalyzing the synthesis of phytofluene and zeta-carotene in Capsicum chromoplasts.

In plants, zeta-carotene is the first visible carotenoid formed in the biosynthetic pathway through the following two-step desaturation reaction: phytoene-->phytofluene--> zeta-carotene. Using Capsicum annuum chromoplast membranes and the reconstitution system previously described [Camara, B., Bardat, F. & Monéger, R. (1982) Eur. J. Biochem. 127, 255-258], we have attempted to purify the desaturase(s) catalyzing these reactions. The two activities were coincidental during all the purification procedures. Only a single polypeptide with 56 +/- 2 kDa was detected by SDS/PAGE of all active fractions. The enzyme contained protein-bound FAD. Antibodies raised against the purified polypeptide selectively precipitated the phytoene and the phytofluene desaturase activities, thus demonstrating that the enzyme is a bifunctional flavoprotein. The antibodies were used to isolate a full-length cDNA clone from which was deduced the primary structure of the desaturase which contains a characteristic dinucleotide-binding site. Overexpression of the cDNA in Escherichia coli allowed the production of a recombinant desaturase which had all the properties of the chromoplast desaturase. The phytoene/phytofluene desaturase mRNA levels were extremely low in green fruits and increased slightly before detectable carotenoid synthesis and remained constant throughout ripening. However, the desaturase activity and protein levels were found to increase significantly during the chloroplast to chromoplast transition in C. annuum fruits.

Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

The spice Capsicum is the fruit of the cultivated species of the genus Capsicum (family, Solanaceae), C. annuum principally, and C. frutescens L. to a lesser extent. A third variety of C. annuum var. annuum fruits, the large-sized, fleshy bell capsicum is used as a fresh vegetable and valued for its aroma, color, and crisp texture, but with no pungency. This variety is not considered in this series of reviews covering primary processing, production, international trade, chemistry, and biochemistry of functional components--the red keto carotenoids, the aromatic volatiles and the pungent capsaicinoids in Parts I to III. The valid qualitative aspects correlating the specific components of capsicum and their sensory responses are critically covered in Part IV. In this the concluding part of the series of reviews, the significant preference of the spice for initially evoking an aversive response, its potent physiological and pharmacological effects, and the aspects of structure-activity relationships of the pungent stimuli of the capsaicinoids are reviewed. The beneficial effects particularly associated with long usage by some ethnic groups and its safe consumption levels, with a critical review of the studies on the gastrointestinal tract, the cardiovascular system, the sensory system, thermoregulation, nutritional impacts, and an overview of the five series is also detailed.

The biosynthesis of carotenoids: a progress report

Abstract

Phytoalexin Induction as a Factor in the Protection of Capsicum annuum L. Fruits Against Infection by Botrytis cinerea Pers.

AbstractImmature Capsicum annuum fruits treated at wound‐sites with glucans from the hyphal walls of Glomerella cingulata and incubated for 24 h or longer accumulated levels of capsicannol phytoalexins sufficient to inhibit rot development by Botrytis cinerea. Elicitor application to intact fruits induced the accumulation of relatively low levels of capsicannol compounds but further phytoalexin accumulation in fruits after wound‐inoculation with B. cinerea was much more rapid than in untreated fruits and rot development was suppressed.Capsicannol phytoalexins were produced in the live cells of the epidermis and little or no necrosis was associated with quantities produced in intact tissues. Elicitor treatment of intact fruits to protect against rot development by B. cinerea was achieved without the fruits sustaining unsightly damage.

Carotenoids fromCapsicum annuum fruits: Influence of spectral quality of radiation

Capsicum annuum L. cv. Ramillete fruits grown in the field were covered 60 d after flowering with “white”, yellow, red and blue cellophane filters. Two other sets were left in full sunlight and under cover, respectively. After 30 d of treatment, during the ripening period, the contents of individual carotenoids were analyzed. The red radiation was the most effective to increase the carotenoid biosynthesis, but the green and blue radiations inhibited their production. Either class of filters inhibited the formation of capsanthin, the most important carotenoid in the production of red colour of the maturation, but capsorubin, the other carotenoid responsible for the maturation colour, was more enhanced in the shade and under red radiation. Neither type of radiation was so efficient in increasing the total carotenoids content as the full sun radiation.

Carotenoids fromCapsicum annuum fruits: Changes during ripening and storage

Contents of individual carotenoids in the fruits of Ramillete cultivar ofCapsicum annuum L. changed during ripening of recently harvested fruits or fruits stored 15 d in a dark and cool room. β-carotene and β-cryptoxanthin contents rose to a maximum and then declined, while the contents of other earotenoids rose to a rather steady level. Capsanthin was the main carotenoid which together with capsorubin were responsihle for the ripening colour.