期刊
PHYTOCHEMISTRY
卷 72, 期 11-12, 页码 1358-1370出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.phytochem.2011.03.016
关键词
Capsicum spp; Metabolites; Ascorbic acid; Capsaicinoids; Capsinoids; Carotenoids; Flavonoid glycosides; Provitamin A; Tocopherols
资金
- Priority Programme of the Scientific Programme Indonesia-Netherlands Koninklijke Nederlandse Akademie van Wetenschappen (SPINKNAW) INDOSOL [05-PP-21]
A comprehensive study on morphology and biochemical compounds of 32 Capsicum spp. accessions has been performed. Accessions represented four pepper species, Capsicum annuum, Capsicum frutescens, Capsicum chinense and Capsicum baccatum which were selected by their variation in morphological characters such as fruit color, pungency and origin. Major metabolites in fruits of pepper, carotenoids, capsaicinoids (pungency), fiavonoid glycosides, and vitamins C and E were analyzed and quantified by high performance liquid chromatography. The results showed that composition and level of metabolites in fruits varied greatly between accessions and was independent of species and geographical location. Fruit color was determined by the accumulation of specific carotenoids leading to salmon, yellow, orange, red and brown colored fruits. Levels of both O- and C-glycosides of quercetin, luteolin and apigenin varied strongly between accessions. All non-pungent accessions were devoid of capsaicins, whereas capsaicinoid levels ranged from 0.07 up to 80 mg/100 g fr. wt. in fruit pericarp. In general, pungent accessions accumulated the highest capsaicinoid levels in placenta plus seed tissue compared to pericarp. The non-pungent capsaicinoid analogs, capsiates, could be detected at low levels in some pungent accessions. All accessions accumulated high levels of vitamin C, up to 200 mg/100 g fr. wt. The highest vitamin E concentration found was 16 mg/100 g fr. wt. Based on these metabolic data, five accessions were selected for further metabolic and molecular analysis, in order to isolate key genes involved in the production of these compounds and to assist future breeding programs aimed at optimizing the levels of healthrelated compounds in pepper fruit. (C) 2011 Elsevier Ltd. All rights reserved.
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