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Pungency threshold of capsaicin produced by in vitro culture of placental tissues of Capsicum frutescens Mill.
Sudhakar Johnson, T. and Ravishankar, G. A. and Dhanaraj, S. (1995) Pungency threshold of capsaicin produced by in vitro culture of placental tissues of Capsicum frutescens Mill. Food Biotechnology, 9 (3). pp. 167-173.
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Abstract
Production of capsaicin in free and immobilized placenta was compared in order to assess their capsaicin production ability. In immobilized placenta, maximum accumulation of capsaicin was on the 14th day of culture with a production of 2045 ug/culture, whereas in free placenta, the accumulation reached maximum on the 7th day (2O5Oug/culture). It was found that there was no significant difference between free and immobilized placenta in terms of capsaicin production, suggesting that immobilization is not necessary to enhance capsaicin accumulation in placental tissue. Pungency threshold of capsaicin produced in in vitro grown free placental tissues of Capsicum frutescens was done by Scoville heat units (SHU) method. Pungency analysis of capsaicin produced in free placental tissue showed that on day zero, pungency of tissue culture produced capsaicin (0.2267x105 SHU) was comparable to standard natural capsaicin (0.222x105 SHU), while on the 3rd day pungency of tissue culture produced capsaicin (0.3639x105 SHU) was slightly lower than standard natural capsaicin (0.4415x10s SHU).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pungency threshold, capsaicin, tissue culture, placental tissue, capsicum frutescens Mill, food additive, secondary metabolite, immobilization. Scoville heat units (SHU). |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Mar 2012 06:41 |
| Last Modified: | 06 Jul 2015 07:25 |
| URI: | http://ir.cftri.res.in/id/eprint/5135 |
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