Capsicum species

Howard LR, Talcott ST, Brenes CH and Villalon B. 2000. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem 48 1713-1720. 

Votava E, Bosland P (2002) Novel sources of non-pungency in Capsicum species. Capsicum Eggplant Newslett 21 66-68... 

Capsicum, also known as chili or paprika, is the fruit of various Capsicum species. It is widely used as a spice and, traditionally, it has been used internally for colic, flatulent dyspepsia, chronic laryngitis, insufficiency of peripheral circulation, and externally for neuralgia. Capsaicin (the active pungent ingredient) has been used extensively as a probe to elucidate the function of sensory neurons in various organs and systems (including the stomach), because of its ability to excite and later defunctionalize a subset of primary afferent neurons. 

Ginger, like pepper (Piper nigrum) and the fruits of the Capsicum species, owes its characteristic organoleptic properties to two classes of constituents the odour and much of the flavour of ginger is determined... 

Hungarian studies have shown that the pericarp has 16-17% protein and the seeds contain 18% protein. When the microelements were investigated it was found that iron was present in the largest concentration, followed by bromide and manganese. Other microelements found were cadmium, calcium, cobalt, copper, magnesium, phosphorus, potassium, sodium and zinc. Fruits of the Capsicum species have a relatively low volatile oil ranging from about 0.1 to 2.6% in paprika. The characteristic aroma and flavour of fresh fruit is imparted by the volatile oil (Pruthi, 2003). The comparative chemical composition of chilli and paprika is given in Table 14.2. 

Zewdie and Bosland (2001) found that capsaicinoid profiles were not good chemo-taxonomic indicators for Capsicum species. They also found that it was not always true to state that capsaicin and dihydrocapsaicin were the major capsaicinoids. Changes in the mineral elements and capsaicin content of chilli (C. annuum L. and C. frutescence L.) fruits during development were studied in chilli cultivars, Krishna, Pusa Jawala and Pusa Sadabahar. Of the two edible stages... 

Zewdie, Y. and Bosland, P.W. (2001) Capsaicinoid profiles are not good chemotaxonomic indicators for Capsicum species. Biochemical Systematics and Ecology 29(2), 161-169. 

Suzuki, T. and Iwai, K. (1984) Constituents of red pepper species. Chemistry, biochemistry, pharmacology, and food science of the pungent principle of capsicum species, Brossi, A. (Ed.) The Alkaloids, Vol. 23, Academic Press, Orlando, FL, 227-299. 

Source Capsicum frutescens, C. fastigiatum and other Capsicum species. 

De Lucca AJ, Bland JM, Vigo CB, Selitrennikoff MCP (2001) Fungicidal Saponin, CAY-1, and Isolation Thereof from Capsicum Species Fruit. US Patent 6,310,091... 

Capsaicin is a pungent ingredient of the Capsicum species. Its biological effect is biphasic the first phase is the excitation of the primary afferents and the second consists of desensitisation or inactivation of neurons [53]. Walpole et al [54] have analysed the structural requirements for capsaicin-like activity in three regions of the molecule the aromatic ring, the amide bond and the hydrophobic side-chain. These three... 

A number of phenylpropanoids are perceived as pungent by humans and presumably by other organisms. Among these are capsaicin (20), the pungent principle of peppers Capsicum species, Solanaceae) and piperine (21), the pungent principle of black pepper Piper nigrum, Piperaceae) (Fig. 8.9) (Harbome, 1982). 

Introduction Simple Amines Biogenesis of Simple Amines Biological Activity of Amines in Plants Biological Activity of Amines in Animals Amines from Capsicum Species Diamines and Polyamines in Plants Polyamine Alkaloids Simple Aromatic Alkaloids Hordenine Ephedrine Khat... 

Fig. 28.6. A -(4-Hydroxy-3-methoxybenzyl) amides or capsaicinoids from Capsicum species (Suzuki and Iwai, 1984 used with permission of the copyright owner, Academic Press, Orlando, FL).

The pungent principles of the fruits of pepper Capsicum species, Solanaceae) are A-(4-hydroxy-3-methoxybenzyl)al-kyl amides (Fig. 28.6). This plant should not be confused with black pepper. Piper nigrum (Piperaceae) see the discussion of pungent principles of black pepper in Chapter 29). The major and best known of these compounds is capsaicin (12) (Suzuki and Iwai, 1984). Capsaicin and its relatives comprise about 0.5-1.5% of some hot pepper cultivars. Other pepper cultivars have been selected for their very low content of these compounds. Capsaicin is synthesized in the fruit of Capsicum species (Suzuki and Iwai, 1984). 

The main objectives of this chapter are to gain widespread knowledge on Capsicum and its extracted compounds, which are responsible for its pungent taste. This chapter includes a brief description on the extraction and various biological activities of the capsaicinoids isolated from pepper fruits. The chapter has also focused on the clinical applications and recent advances in the study of these capsaicinoids compounds. A detailed discussion of UPLC-MS technique used for the separation and determination of capsaicinoids in various capsicum species is also presented. 

Tirimann, a. S. L., 1972, Quantitative determination of the pungent principle (capsaicin) of Ceylon chillies (Capsicum species). Analyst (London) 97 372-375. 

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