Analyses of Capsaicinoids and Ascorbic Acid in Pepper (Capsicum annum L.) Breeding Lines
2010
Jung, M.R., Chungbuk National University, Cheongju, Republic of Korea | Hwang, Y., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, H.Y., Yong In University, Yongin, Republic of Korea | Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea | Park, J.S., Jeil Seed Company, Jeungpyeong, Republic of Korea | Park, D.B., Jeil Seed Company, Jeungpyeong, Republic of Korea | Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea
Peppers (Capsicum annuum L.) are a rich source of phytochemicals including polyphenolics, flavonoids, capsaicinoids and ascorbic acid. Capsaicinoids are a group of 12 or more related alkaloids responsible for the pungent sensation in the fruits of the genus Capsicum. Ascorbic acid is another functional and nutritional constituent of peppers. In this study, the contents of two major capsaicinoids (capsaicin and dihydrocapsaicin) and ascorbic acid in 131 pepper breeding lines were quantified by HPLC. In 131 pepper breeding lines, capsaicin and dihydrocapsaicin contents were in the range of 0.0 to 219.6 and 0.0 to 110.8 mg/100 g, respectively. The breeding lines with higher capsaicin content contained higher dihydrocapsaicin content as well. Ascorbic acid contents were 264.9 to 1695.5 mg/100 g for the 131 pepper breeding lines. The analytical method validation parameters including accuracy, repeatability, and reproducibility were calculated to ensure the method's validity. This study provides basic information to plant breeders and biotechnologists who are planning to breed genotypes with high content of phytochemicals.
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