Relationships between capsaicinoids in the soft-flesh genotypes of Capsicum spp.
The studies aimed at determining the levels and reciprocal proportions of capsaicinoids (capsaicin and dihydrocapsaicin) in the pericarp and puree obtained by the mechanical separation of the soft tissue from the inedible parts of fruits. The studied material involved a few lines, selected from the interspecies hybrid of Capsicum frutescens L. x C. annuum L., manifesting a soft-flesh tissue of pericarp in mature fruits. The quantitative estimation of capsaicinoids was conducted using HPLC. The capsaicin content in the studied lines ranged from 9 to 27 and from 20 to 387 mg.kg-1 in the pericarp and puree, respectively. For dihydrocapsaicin, the values ranged from 3 to 26 and from 6 to 155 mg.kg -1, respectively. Depending on the genotype group, the content of each of the compounds in the puree was 2.5- to about 10-fold higher than in the pericarp tissue. Both in the pericarp and in the puree the level of capsaicin was around 2.5-fold higher than that of dihydrocapsaicin. Key words: capsaicin, C. annuum L. , C. frutescens L., dihydrocapsaicin, HPLC, pericarp, puree