Highest Capsaicin Content Research Articles

Estimation of environment stability for fruit yield and capsaicin content by using two models in Capsicum chinense Jacq. (Ghost Pepper) with multi-year evaluation.

Capsicum chinense Jacq. (Ghost Pepper) is well-known for its high pungency and pleasant aroma. The recent years witnessed a significant decline in popularity of this important crop due to the use of inferior planting material and lack of elite lines. To maintain constant performance across a variety of settings, it is crucial to choose stable lines with high yield and capsaicin content, as these are the most promising traits of Ghost Pepper. In this study, 120 high-capsaicin genotypes were subjected to a 3-year (kharif 2017, 2018 and 2019) stability investigation utilizing two well-known stability methods: Eberhart-Russell (ER) and additive main effects and multiple interaction (AMMI). Three replications were used following Randomized Complete Block Design for 11 traits. The experiment soil was sandy loam with pH 4.9. Minimum and maximum temperature of 18.5 °C, 17.5 °C, 17.4 °C and 32.2 °C, 31.3 °C, 32.7 °C and rainfall of 1,781, 2,099, 1,972 mm respectively was recorded for the study period. The genotype-environment linear interaction (G×E Lin.) was highly significant for days to 50% flowering, capsaicin content, fruit length and girth, fruit yield per plant and number of fruits per plant at p < 0.005. G×E interaction for fruit yield and capsaicin content in AMMI-analysis of variance reported 67.07% and 71.51% contribution by IPCA-1 (interactive principal component axis) and 32.76% and 28.49% by IPCA-2, respectively. Eight genotypes were identified to be stable with high yield and capsaicin content. The identified stable lines can be opted for cultivation to reduce the impact of crop failure when grown in different macro-environments. Moreover, the pharmaceutical and spice sectors will also be benefitted from the lines with high capsaicin content. Further research assessing the lines' performance across various regions of India can provide a solid foundation for the crop's evaluation at national level.

Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions

This study aims to assess the compositional characteristics of British Kabuli chickpea aquafaba (AF) by conducting a comprehensive analysis from raw chickpeas to centrifugation fractions of AF and its potential use in forming and stabilising capsaicin-loaded O/W Pickering systems by exploiting the presence of self-assembled nanoparticles and proteins, which act as natural-coating agent. To this end, chickpeas were soaked (16 h, 4 °C, 1:4 chickpea: water) and pressure-cooked (20 min, 113 °C, 10 psig, 1:5 chickpea: water). The dry weight-based (DWB) compositions included total carbohydrate (76.33 ± 4.20%), protein (16.29 ± 0.43%), total phenolics (7.05–8.77 mg/g) and saponins (39.95 ± 0.89 mg/g), thus confirming the leaching of these components from seeds to AF. SDS-PAGE electrophoresis analysis revealed the presence of low MW proteins (≤∼16 kDa). The monosaccharides comprised d-glucose, d-galactose, l-arabinose, d-xylose and d-fructose. AF's particle size distribution revealed the occurrence of a bimodal population of nanoparticles (Dh ≤∼1000 nm and Dh ≤∼100 nm), further characterised by SAXS and TEM imaging. O/W emulsions were prepared with three chilli oleoresin types (capsicum, chilli birds' eye, and chilli ancho) by high-pressure homogenisation. The emulsion with the highest capsaicin content (capsicum oleoresin) was the most stable while the emulsion with the lowest capsaicin content (chilli ancho oleoresin) was the least stable. The presence of incidental nanoparticles and denatured proteins in AF was reasoned to account for the formation and stabilisation of chilli oleoresin-in-water Pickering emulsions, a newly offered explanation for its interfacial properties that will be pursued further in future studies.

توليف وتوصيف قواعد شيف الجديدة للكيتوزان ودراسة نشاطها المضاد للميكروبات

Biopolymers and their derivatives have a wide range applications due to their biodegradability, low toxicity, and biocompatibility. The current study aimed to develop and characterize the unique Schiff ,s chitosan bases by conjugation the chitosan with different aldehydes under acidic conditions to form Schiff ,s chitosan bases which reacted with a plant extract derivative (capsaicin) to get new Schiff ,s derivatives. The resulting compounds were diagnosed by using fourier transform infrared (FT-IR), as well as nuclear magnetic resonance(1H-NMR). The biological activity of the new derivatives was studied to know its importance and its applications in the medical fields, where the antibacterial activity of positive-gram bacteria, negative- gram bacteria and fungi was tested. The results showed an increase of the substituted chitosan antibacterial activity against both positive-gram and negative- gram bacteria due to its high capsaicin content, which is highly effective against bacteria and fungi.

Combinatory ability and heterosis for quantitative traits related to productivity and the pungency in F1 hybrids of habanero pepper (Capsicum chinense Jacq.)

AbstractThe objective of this work was to obtain high‐yielding F1 hybrids of the habanero pepper, using 10 outstanding parents in a line‐tester genetic design. General combinatorial ability and specific combinatorial ability were evaluated in the parents' and the hybrids F1 obtained, respectively. Heterosis was determined in the 18 hybrids obtained. The technique of HPLC was used to evaluate the capsaicin content in the fruit of 10 parents and 18 hybrids of habanero pepper. The DNA profiles were analysed as part of the characterization of the germplasm of the species conserved at the CICY. Furthermore, the molecular variation of the genotypes under investigation was assessed using eight SSR and nine ISSR markers. The results showed the presence of substantial morphoagronomic and molecular variability among the habanero pepper genotypes evaluated. Genetic similarities of 83%–93% between parents and 76%–94% between hybrids were found. The most productive hybrids were H8, H10 and H19 with 3.13 to 4.29 kg/plant, respectively, these came from crosses where RNJ‐04 (P26) as the male parent and the hybrid H60 (4.92 kg/plant) that comes from the male parent RES‐08 (P30). Likewise, the H7 hybrid had the highest capsaicin content (128.41 mg/g dry weight, 960,687.00 SHU). Hybrids H43 with 114.39 mg/g DW and 90,444.30 SHU, and H51 with 11.61 mg/g DW and 934,745.07 SHU respectively, also stood out.

An Overview of Stress-Tolerant Promoting Endophytic Fungal Isolates from Hiyung Chilli Grown in South Kalimantan

Endophytic fungi are a unique class of microorganisms that lives in plant tissues. These fungi could spread from roots to shoots and interact with nearly all plants in a symbiotic, mutualistic, or commensal manner. Endophytic fungi are believed to exert several roles related to plant growth, including the ability to tolerate stress, especially in Hiyung chilli plants. This plant is widely cultivated in Indonesia and is a well-known host for endophytic fungi. The Hiyung chilli is a popular variety grown in the South Kalimantan Province, which receives national recognition and is geographically certified by the Indonesian government. This wetland-cultivated chilli plant has a uniquely high capsaicin content and long fruit shelf life compared to other varieties. Although endophytic fungal isolates are prevalently found on chilli plants, their potential to influence the growth of their host remains to be proven beyond a doubt. This review emphasizes the sparse reports on the potential of these antagonistic fungi in protecting chilli plants against other pathogens by producing auxin/Indole-3-Acetic Acid (IAA) and capsaicin. The study hypothesised that the antagonistic abilities of these endophytic fungi against other fungal pathogens are related to their IAA- and capsaicin production that synergistically increase the chili plants' threshold against biotic and abiotic stress.

Performance of Chilli (Capsicum annuum L.) hybrids for yield and quality traits

Twenty-eight F1 combinations of chilli (Capsicum annuum L.) obtained from half-diallel cross along with eight diverse parents were evaluated in a field study to elucidate the information on the extent of mean performance of various horticultural traits. The analysis revealed that all the genotypes possessed wide spectrum of variability and showed significant differences for parents and hybrids for the traits studied. For parents UHF CHI 13 (216.20), UHF CHI 15 (193.80), UHF CHI 5 (139.00) and for hybrids H1 (182.60), H9 (181.40) and H7 (172.80) hold highest fruit count per plant. The parents UHF CHI 5 (1047.13 g), UHF CHI 15 (949.62 g) and UHF CHI 7 (912.61 g) and cross combinations H17 (1535.10 g), H8 (1320.00), H6 (1229.76) and H18 (967.60) recorded the high ripe fruit yield per plant. As for earliness, parents UHF CHI 5 (43.33), UHF CHI 11 (45.00), UHF CHI 7 (45.33) and hybrids H27 (42.67), H26 (43.00) and UH28 (43.00) took minimum days for flowering. For pungency UHF CHI 12 (0.28%), UHF CHI 13 (0.26%), DKC-8 (0.24%) and H23 (0.33%), H5 (0.31%), H26 (0.26%) recorded high capsaicin content.

Diversity and Genetic Association Analysis of Dry Chillies (Capsicum annuum L.) of Northern India for Yield and Biochemical Traits

A study was conducted at the Experimental Farm of Department of Vegetable Science, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP), India during the year 2018 (May–October) to screen twenty-one (21) genotypes of chilli for thirteen characters including yield and total capsaicin content. The evaluation was done in a randomized block design with three replications. Sufficient genetic variability was found for all characters. Correlation analysis revealed a positive significant correlation of fresh ripe yield plant-1 with the number of red fruits plant-1 (0.842*), days to fresh ripe maturity (0.394*), dry yield as percentage of fresh ripe (0.386*), days to 50 % flowering (0.384*), plant height (0.374*) and days to green fruit maturity (0.352*). The number of red fruits plant-1 (0.440*) had a positive significant correlation with total capsaicin content. Path analysis revealed a positive direct effect of number of red fruits plant-1 (0.698) on fresh ripe yield followed by days to green fruit maturity (0.372), number of seeds fruit-1 (0.218), average red fruit weight (0.168), dry yield as percentage of fresh ripe (0.111), plant height (0.111) and red fruit length (0.007) whereas total capsaicin content in dry chilli had the positive direct correlation with days to 50% flowering, days to fresh ripe maturity, number of fruits plant-1 and 1000 seed weight. Finally, it was revealed that the selection of genotypes bearing many small-thick fruits would be the most suitable criterion for selecting a population having high capsaicin content and fruit yield.

EFFECTS OF PRE-TREATMENT ON PHYSICOCHEMICAL PROPERTIES OF CAPSICUM ANNUM L. WHEN DRYING BY VACUUM TRAY DRYER AND STORAGE AT ROOM TEMPERATURE

Currently, the physicochemical quality of dried chillies is becoming a characteristic of consumer choice. A study was conducted to investigate the quality of physicochemical properties of dried chillies drying by vacuum tray dryer (VTD) when compared with sun drying (SD) and freeze-drying (FD). The highest capsaicin content with the lowest moisture content was achieved when drying by the VTD technique. However, the total phenolic content and antioxidant activity are highest in dried chillies drying by FD followed by VTD. Furthermore, the physiochemical properties of dried chillies that dry under VTD technique in combination with different pre-treatment techniques were investigated to study the quality of the dried red chillies during processing and storage. The fresh chillies pretreated by hot blanching(B) gave a higher capsaicin content almost 102.9% when compared with the non-treated sample. The blanched chillies samples either by B followed by soaking in citric acid solution(B+CA) showed the lowest L* indicating richness of dark red colour of dried chillies after drying by VTD. Soaking fresh chillies in citric acid solution (CA) showed an increase of a* value (redness) to 29.00 near fresh chillies' red colour. The highest retention of capsaicin content was only for 3 months of storage when chillies were soaked in CA solution and then start to deteriorate. The combination of different pretreatment techniques of fresh chillies drying by VTD is a potential drying method due to the retention of high-bioactive contents.

Fruit development and capsaicin content of hot pepper (Capsicum annuum) plant cultivated in different soil salinity stress

Abstract. Purnama PC, Sumardi I, Nugroho LH. 2022. Fruit development and capsaicin content of hot pepper (Capsicum annuum) plant cultivated in different soil salinity stress. Nusantara Bioscience 14: 166-171. Land scarcity for cropping at Java Island is a challenge for scientists to look for alternative cropping land. The use of saline land for cropping needs to have further discussed. Red pepper (Capsicum annuum L.) can be used as a plant model because, aside from being used as a vegetable, it is also used as natural medicine because of its secondary metabolite, capsaicin. A harsh environment could induce changes in the primary metabolism, which leads to secondary metabolite decomposition. For example, plants respond to stress, such as salt stress, by synthesizing flavonoids and phenolic acid as defense systems to reduce damage. However, the total sugar level and organic acids are decreased. This research aimed to study the fruit development and capsaicin content of hot pepper grown on various coastal soil sand to know whether or not different growth medium affects the size of each part of the fruit. The design of this research was a Completely Randomized Block Design (CRBD). In this research, five different salinity mediums were used, they were A. 15.20 dS/m, B. 5.70 dS/m, C.1.10 dS/m, and D. 2.85 dS/m obtained from Pandansimo and E. 3.25 dS/m obtained from Sleman, Yogyakarta, Indonesia, as comparation. Seedlings were transferred to the polybag after having four truly expanded leaves. Fruit development was observed every week, starting from the first day after flowering (DAF) to 35 DAF. Pericarpium and placenta thickness, fruit diameter, number, length, and width of the giant cell were recorded appropriately from the slides prepared using the paraffin method. Capsaicin content was determined at 14 and 35 DAF, performed with Gas Chromatography-Mass Spectrometry (GC-MS). The results show structural changes in the exocarpium; on the first day after flowering, there was only one layer of epidermis cells, but at 7 DAF, there was one layer of epidermis cells and one layer of collenchyma cells. Next, at 14 DAF, one layer of epidermis cells and two layers of collenchyma cells are observed. The structure of the mesocarpium, endocarpium, and placenta were not changed. The capsaicin content of the green fruit (14 DAF) was lower than the mature one (35 DAF) in all survival mediums. The highest capsaicin content at 14 and 35 DAF was obtained from a plant grown at medium C. Different growing mediums affected pericarpium and placenta thickness, number, length, and width of the giant cell fruit diameter.

Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds.

Capsaicinoids are the main bioactive compounds extracted from chili pepper seeds (CPSs) but other bioactive compounds such as phenolic compounds may be found. Enzyme-assisted extraction (EAE) improves the extraction of bioactive compounds from fruits and seeds. The aim of this study was to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero CPSs (Capsicum chinense) and to evaluate the anti-inflammatory activity of the obtained extracts on murine macrophages. EAE was performed using different temperatures (T1 = 30°C, T2 = 45°C and T3 = 60°C), enzyme concentrations (E1 = 2,500 UI/L and E2 = 250 UI/L), and extraction time periods (0-150 min). Total phenolic compounds were quantified using the Folin-Ciocalteu assay, capsaicin (CAP) and dihydrocapsaicin (DHC) contents were evaluated by HPLC, and anti-inflammatory activity was performed with Griess assay on murine macrophage RAW 264.7 cell culture. The highest phenolic compound content (337.96 mg GAE/L) was achieved at 30°C, 2,500 UI/L, and 150 min of extraction. The highest CAP content (310.23 μg/ml) was obtained at 45°C with 250 UI/L for 150 min, while for DHC (167.72 μg/ml), the conditions were 60°C, 2,500 UI/L, and 120 min. The highest anti-inflammatory response was obtained when 60°C, E2, and 150 min were used for the extraction, and nitric oxide (NO) production was reduced to 22.56%. Based on the results obtained in this research, EAE allowed the recovery of compounds with anti-inflammatory activity from CPS using water as a solvent. There was a correlation between the extraction of CAP and DHC. But although a moderate direct correlation between the concentration of capsaicinoids and total phenolic compounds (TPCs) and an inverse correlation of the presence of the bioactive compounds (TPC, CAP, and DHC) with the NO synthesis, these were not statistically significant. We demonstrated that Habanero seeds are an important raw material to recover anti-inflammatory compounds beyond capsaicinoids using water in EAE.

Peppers in Diet: Genome-Wide Transcriptome and Metabolome Changes in Drosophila melanogaster.

The habanero pepper (Capsicum chinense) is an increasingly important spice and vegetable crop worldwide because of its high capsaicin content and pungent flavor. Diets supplemented with the phytochemicals found in habanero peppers might cause shifts in an organism’s metabolism and gene expression. Thus, understanding how these interactions occur can reveal the potential health effects associated with such changes. We performed transcriptomic and metabolomic analyses of Drosophila melanogaster adult flies reared on a habanero pepper diet. We found 539 genes/59 metabolites that were differentially expressed/accumulated in flies fed a pepper versus control diet. Transcriptome results indicated that olfactory sensitivity and behavioral responses to the pepper diet were mediated by olfactory and nutrient-related genes including gustatory receptors (Gr63a, Gr66a, and Gr89a), odorant receptors (Or23a, Or59a, Or82a, and Orco), and odorant-binding proteins (Obp28a, Obp83a, Obp83b, Obp93a, and Obp99a). Metabolome analysis revealed that campesterol, sitosterol, and sucrose were highly upregulated and azelaic acid, ethyl phosphoric acid, and citric acid were the major metabolites downregulated in response to the habanero pepper diet. Further investigation by integration analysis between transcriptome and metabolome data at gene pathway levels revealed six unique enriched pathways, including phenylalanine metabolism; insect hormone biosynthesis; pyrimidine metabolism; glyoxylate, and dicarboxylate metabolism; glycine, serine, threonine metabolism; and glycerolipid metabolism. In view of the transcriptome and metabolome findings, our comprehensive analysis of the response to a pepper diet in Drosophila have implications for exploring the molecular mechanism of pepper consumption.

STUDY OF PHYSICOCHEMICAL PROPERTIES OF CAPSICUM POWDER BY DIFFERENT DRYING TECHNIQUES

The objective of this study was to analyze the effects of phytochemical parameter, physical parameter, color, and sensory analysis in green capsicum by different drying processes (microwave, freeze, and hot air drying). Results showed an increase in microwave output power (600W), decreased drying time, moisture content, Chroma, and bulk density values. The Freeze drying process significantly improved the lightness of dried capsicum. Due to take less time for the Microwave drying technique, phytochemical parameters are intact in capsicum; on the other side, color degradation has been occurred due to the Maillard reaction (L*=29.34±0.08, a*=6.98±0.09,b*=15.36±0.10). Bulk density (0.335±0.01) and dispersibility (40±2.00%) were highest in Microwave drying powder. The capsaicin content of dried capsicum was higher than the fresh capsicum sample, but compared to the different drying techniques, the Microwave drying sample has higher capsaicin content than the Hot air drying and Freeze-drying samples. The lower capsaicin content in fresh capsicum may occur due to the catalytic activity of the peroxidase enzyme. The capsaicin content of all dried capsicum varied between 1.91±0.05 and 3.31±0.16 mg/100 g. In this research, the Microwave drying powder of capsicum was the best product for its highest antioxidant content and other physical properties.

Modeling and optimization of capsaicin extraction from Capsicum annuum L. using response surface methodology (RSM), artificial neural network (ANN), and Simulink simulation

The heartening applications of capsaicin (CAP) in agro–food, cosmetic, and pharmaceutical sectors impose their strengthening by an appropriate extraction protocol. Herein, response surface methodology coupled with desirability function (RSM–DF), artificial neural network coupled with genetic algorithm (ANN–GA), and Simulink models were developed to optimize CAP extraction from pepper (Capsicum annuum L.). The effect of four process variables, drying temperature, sample/solvent ratio, solvent, and extraction time were investigated using I―optimal design. The higher CAP content (0.0163 mg/g DW) was recorded with the following conditions: 90 °C drying temperature, 54 g/L concentration, and 48.75 min of extraction with acetonitrile. Drying temperature and sample/solvent ratio are the most influencing variables for the highest CAP recovery, whereas, no effect was noted for solvent factor. The three models have been successful in predicting the CAP content within the range of experimental variables. Nevertheless, ANN prediction is more accurate than RSM and Simulink with higher coefficient of determination (R2) (0.9901 vs. 0.9602 and 0.9607, respectively) and lower mean squared error (MSE) (1.19E–07 vs. 3.54E–07 and 3.49E–07), root mean squared error (RMSE) (3.45E–04 vs. 5.95E–04 and 5.91E–04), and absolute average deviation (AAD) (2.142 % vs. 3.377 and 3.590 %). Superiority of ANN–GA approach was evidenced as well in the optimization step with higher recovery and less variation range between optimized and validated values.

Integration of panchagavya, neemcake, and vermicompost improves the quality of chilli production

The present investigation was conducted in a factorial randomised block design to evaluate the performance of two chilli varieties (V1: CH-27 and V2: Eagle-53) after application of various organic (neem cake, panchagavya and vermicompost) and inorganic nutrient sources. Among the treatments, T10 (neem cake @ 250 kg/ha with recommended fertiliser doses of 100:50:50 kg of nitrogen, phosphorus, and potassium per ha) produced the highest average plant height (86.28 cm) and average fruit weight (4.36 g). The application of T8 (vermicompost @ 1 ton/ha with neem cake @ 250 kg/ha) resulted in the highest fruit yield (465.73 g/plant and 172.46 q/ha), while the application of T6 (panchagavya at 3 percent with neem cake at 250 kg/ha) resulted in the highest capsaicin content (0.46 g/g). However, the interaction between the nutrient treatments and varieties was significant, with T8V1 having the highest yield (188.75 q/ha) and benefit:cost (B:C) ratio (4.3). The application of vermicompost @ 1 ton/ha in combination with neem cake @ 250 kg/ha was found as the best treatment for high economic yield with no significant deviation in fruit quality. The CH-27 cultivar was superior because of its high yield, superior fruit quality, and high income.

Integration of panchagavya, neemcake, and vermicompost improves the quality of chilli production

The present investigation was conducted in a factorial randomised block design to evaluate the performance of two chilli varieties (V1: CH-27 and V2: Eagle-53) after application of various organic (neem cake, panchagavya and vermicompost) and inorganic nutrient sources. Among the treatments, T10 (neem cake @ 250 kg/ha with recommended fertiliser doses of 100:50:50 kg of nitrogen, phosphorus, and potassium per ha) produced the highest average plant height (86.28 cm) and average fruit weight (4.36 g). The application of T8 (vermicompost @ 1 ton/ha with neem cake @ 250 kg/ha) resulted in the highest fruit yield (465.73 g/plant and 172.46 q/ha), while the application of T6 (panchagavya at 3 percent with neem cake at 250 kg/ha) resulted in the highest capsaicin content (0.46 g/g). However, the interaction between the nutrient treatments and varieties was significant, with T8V1 having the highest yield (188.75 q/ha) and benefit:cost (B:C) ratio (4.3). The application of vermicompost @ 1 ton/ha in combination with neem cake @ 250 kg/ha was found as the best treatment for high economic yield with no significant deviation in fruit quality. The CH-27 cultivar was superior because of its high yield, superior fruit quality, and high income.

Host utilization by the pepper weevil (Anthonomus eugenii): suitability, preference and offspring performance.

Host plant selection is a key factor affecting the survival, population establishment, and spread of herbivorous insect pests. The pepper weevil is one of the most important pests of cultivated pepper in North America with a capacity to rapidly expand its geographic range, in part through its ability to switch between cultivated and wild Solanaceous host plants. Towards a better management of this pest, this study examined metrics of pepper weevil host use including oviposition preference, development time, and successful offspring emergence on wild Solanaceous species and cultivated pepper cultivars. Pepper weevil successfully developed within fruit of several Solanaceous species including eastern black (Solanum ptycanthum) and climbing nightshade (S. dulcamara), in which development time was on average 4 days faster relative to Capsicum annuum cv. jalapeno peppers. Oviposition events occurred in all fruit types assessed and no strong host preference was detected among these. However, the number of emerged offspring was significantly lower than the number of oviposition events in C. chinense cv. habanero pepper fruit. Although not all nightshade species are suitable hosts for pepper weevil development, those permissive to offspring production do allow for faster development than in C. annuum peppers. While host preference was not detected among fruit types tested, low offspring emergence from fruit with high capsaicin content suggests a reduced ability of pepper weevil to tolerate high concentrations of this metabolite. These findings help elucidate the factors influencing pepper weevil bionomics, and their implications on pepper weevil management are discussed. Published 2021. This article is a U.S. Government work and is in the public domain in the USA.

Development and characterization of capsaicin creams formulated with Grewia mucilage-HPMC base

Purpose: Conventional topical capsaicin creams are often unavailable and unaffordable to the larger patient populations in developing countries. There is a need to formulate cost-effective alternatives using locally available polymers as cream base. This study aimed to formulate oil-in-water Grewia mollis mucilage-hydroxypropyl methylcellulose (GMM-HPMC) based capsaicin creams from locally available capsicum fruits and evaluate their quality attributes. Methods: Capsaicin was quantified from acetone extracts of Capsicum fruits (C. frutescens, C. pubescens and C. chinense) using high performance liquid chromatography (HPLC). Extract of C. chinense which had higher capsaicin content was used to formulate six different cream types with varied concentrations of GMM and/or HPMC as polymeric base. The creams were assessed for their organoleptic properties, pH, specific gravity, conductivity, viscosity, spreadability, oil globule size, microbial load and stability profiles using standard methods and protocols. Results: The FTIR spectroscopic analysis confirmed the presence of capsaicin in all the Capsicum fruit extracts; HPLC quantification of each of the fruit extracts indicated the presence of both capsaicin; C. chinense: (36153 ppm) &gt; C. frutescens: (7860 ppm) &gt; C. pubescens: (4549 ppm) and dihydrocapsaicin; C. chinense (11044 ppm) &gt; C. frutescens (6920 ppm) &gt; C. pubescens (2828 ppm) as constituents. Formulated o/w creams were light to deep brick red in colour, with pH (6.11-6.44); specific gravity (1.00-1.03); electrical conductivity (292-1958 µS/cm); viscosity (2810-9190 mPas); spreadability (4.0-5.5 cm) and globule size (13 ± 8 µm to 91 ± 20 µm). The creams had satisfactory microbial load profiles and remained stable at 25 ± 2 °C but had varying degrees of stability at 40 ± 2 °C storage temperatures. The optimized formulations of the creams (FB, FE and FF) contained GMM as the mono polymeric, GMM10:HPMC10 and GMM15:HPMC10 as their co-polymeric base systems, respectively. Conclusion: This study has shown the suitability of Grewia mollis mucilage singly used or in combination with hydroxypropyl methylcellulose as co-polymeric cream base. Formulated creams had desirable physicochemical properties and they may find better patient acceptance when compared with imported brands as a result of their potential low cost. Keywords: Capsicum fruits, capsaicin, Grewia mollis mucilage-HPMC, creams

Effect of Cow Urine Foliar Spray on Quality Attributes and Chemical Characteristics of Byadgi chilli (Capsicum annuum L.) in a Vertisol

A field experiment was conducted during kharif 2018 in the farmer’s field at Agadi village (Tq: Hubballi) in Dharwad district to investigate the “Effect of cow urine foliar spray on quality attributes and chemical characteristics of Byadgi chilli (Capsicum annuum L.) in a Vertisol”. Experiment consisted of 12 treatments with three replications laid out in Completely Randomized Block Design. Results revealed that, two foliar applications of 15 per cent cow urine one each at 60 and 90 DAT recorded highest colour value (201.65 ASTA units), closely followed by treatment that received two sprays of 10 per cent cow urine on 60 + 90 DAT (194.50 ASTA units). Highest oleoresin content (20.23%) was noticed in the treatment that received 15 per cent cow urine spray on 60 + 90 DAT which was on par with treatment that received two sprays of 10 per cent cow urine (19.56%). Highest capsaicin content (0.16%) was recorded in the treatment that received 15 % cow urine spray at 60 DAT as well as cow urine spray at 60 DAT + 90 DAT and also 50 ppm NAA spray at 60 DAT.&#x0D; Foliar spray of cow urine did not significantly influenced the total ash, total sugars and total ether extract contents in fruits which ranged from 5.95 to 6.96, 18.20 to 19.89 and 14.10 to 15.20 per cent respectively. Treatment that received one spray of 15 per cent cow urine on 90 DAT recorded numerically highest (6.96%) total ash closely followed by treatment (6.83%) that received five per cent foliar spray at 60 + 90 DAT. Treatment that received two sprays of 15 per cent cow urine recorded numerically highest (19.89%) total sugars closely followed by treatment (19.78%) that received 5 per cent foliar spray at 90 DAT. Treatment that received two sprays of 10 per cent cow urine recorded highest total ether extract (15.20%) closely followed by treatment (14.93%) that received 5 per cent foliar spray at 60 + 90 DAT.

Diversity of capsaicin content, quantitative, and yield components in chili (Capsicum annuum) genotypes and their F1 hybrid

Abstract. Sahid ZD, Syukur M, Maharijaya A. 2020. Genetic diversity of capsaicin content, quantitative, and yield component in chili (Capsicum annuum) and their F1 hybrid. Biodiversitas 21: 2251-2257. Chili (Capsicum annuum L.) is one of the horticultural plants that have many benefits. The benefit of chili was determined by pungency level of its fruit. Pungency level of the chili is due to the capsaicin content in fruit. Information about the genetic diversity of capsaicin is still rarely available. The aims of this study were to obtain diversity information on quantitative, yield component, and capsaicin content, and to analyze the correlation among chili genotypes based on their morphological characters. This study used Randomized Complete Block Design with three replications. The genetic material used in this study consisted of 21 genotypes consisting of 6 genotypes of chili elders and 15 hybrid F1 genotypes resulting from their crossing. Six genotypes of the chili parents are C5, F6074, F9160291, Yuni, Bara, and Giant. 15 hybrid F1 genotypes used in this study are C5 x Bara, C5 x F6074, C5 x Yuni, C5 x Giant, C5 x F9160291, Bara x F6074, Bara x Yuni, Bara x Giant, Bara x F9160291, F6074 x Yuni, F6074 x Giant, F6074 x F9160291, Yuni x Giant, Yuni x F9160291, and Giant x F9160291. The observation was made on the variables of quantitative, yield, and capsaicin components on chili. The results showed that the highest capsaicin content only was found in Bara x F9160291. The results of scatterplot analysis showed that the highest capsaicin and yield component was found in BaraxF6074 and C5 x Yuni genotype. The results of cluster analysis showed that chili was clustered into three color groups. The character of capsaicin content is negatively correlated and very different from fruit weight, fruit diameter, fruit length, thick fruit flesh, total amount of fruit per plant, and fruit weight per plant.

Determination of Color and Heat Level of Some Resistance Sources and Improved Pepper Genotypes

Background: In this study, the capsaicin content, heat level and color of nine pepper genotypes and varieties belonging to Capsicum annuum and Capsicum chinense were described at different ripening stages. Heat level and color is a desirable feature for Turkish pepper consumers. Therefore, knowledge on the heat level and of Turkish pepper genotypes is important for a future breeding project aiming variety development. Methods: Turkish materials (Alata 10, 15 and 111) were improved from the pepper collection of Alata Horticultural Research Institute-Turkey. The Rwandan variety Pili-Pili is consumed in Rwandan cuisine. The capsaicin content of the Alata collection and Pili-Pili were identified both at immature and red ripening stages. In addition, some accessions carrying various resistances to diseases were evaluated: namely Er-Fu-Tou (Cucumber Mosaic Virus), C29 (Phytophthora capsici and Potato Virus Y), PI 260429 (Tobacco Mosaic Virus) and PI 152225 (Tomato spotted wilt virus); for these accessions, sampling was done at red ripening stage. High-performance liquid chromatography (HPLC) was used for identifying capsaicinoids and extraction was performed by sodium acetate saturated ethanol. ASTA 20.0 method was applied to measure the extractable color of improved lines. Results: •Results demonstrated that there was considerable variation among genotypes. •The highest capsaicin content and heat level were detected in the genotype PI 152225. For dihydrocapsaicin content, Er-Fu-Tou variety was the first and followed by PI 260429 and PI 152225. •Heat level in pepper involves the relationship between capsaicin and dihydrocapsaicin and therefore, it is important to convert to the Scoville Heat Unit (SHU). The most pungent genotype PI 152225 was followed by Pili-Pili variety (red stage), Er-Fu-Tou, Rwandan Pili-Pili variety (immature stage), Alata 111 (red stage) and PI 260429. •The highest ASTA value was detected in mature fruits of Er-Fu-Tou genotype with 217 ASTA color value and it was followed by improved line Alata 111 from Kahramanmaras pepper population with 173 ASTA. Conclusions: At the end of study, Er-Fu-Tou (CMV resistant) and PI 152225 (TSWV resistant) lines were found to be useful to improve varieties having both quality properties and resistance to diseases from the Kahramanmaras red pepper population via short term breeding program while they were not suitable to improve sweet pepper with rapid breeding program. Rwandan variety Pili-Pili was not found appropriate to improve varieties producing high quality dried pepper.