Table 5 Individual and total capsaicinoid contents (mg/100 g DW; mean ± SE) of three Capsicum cultivars (three fruit parts) treated with amino acids and green algae extract
Treatment | 'Chilli AS-Rot' | 'Habanero Red Caribbean' | 'Somborka' | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Control | Green algae | Amino acids | Control | Green algae | Amino acids | Control | Green algae | Amino acids | ||||
Pericarp | ||||||||||||
Capsaicin | 90.4 ± 8.3 b♦ | 95.9 ± 3.4 b | 128.4 ± 13.1 a | *** | 1886.6 ± 100.2 | 1739.2 ± 37.4 | 1590.1 ± 190.2 | NS | 13.7 ± 9.7 b | 43.2 ± 9.8 a | 13.2 ± 0.6 b | *** |
Dihydrocapsaicin | 11.8 ± 1.5 | 14.8 ± 1.5 | 15.9 ± 1.7 | NS | 271.9 ± 24.6 | 337.3 ± 18.2 | 286.4 ± 31.7 | NS | 1.6 ± 1.1 b | 7.2 ± 2.1 a | 1.4 ± 0.0 b | *** |
Nordihydrocapsaicin | 0.8 ± 0.0 b | 1.2 ± 0.0 ab | 1.9 ± 0.3 a | ** | 14.4 ± 2.1 | 17.5 ± 3.2 | 18.8 ± 2.6 | NS | 0.1 ± 0.0 b | 0.2 ± 0.0 a | 0.1 ± 0.0 b | *** |
Homocapsaicin | 4.9 ± 0.8 b | 8.2 ± 0.3 ab | 13.9 ± 2.8 a | *** | 40.4 ± 5.5 | 35.4 ± 2.2 | 23.7 ± 6.5 | NS | 0.3 ± 0.2 b | 1.9 ± 0.5 a | 0.6 ± 0.0 b | *** |
Homodihydrocapsaicin | 1.9 ± 0.1 b | 3.1 ± 0.0 ab | 5.2 ± 1.2 a | *** | 31.9 ± 4.4 | 26.1 ± 3.0 | 20.8 ± 4.7 | NS | 0.1 ± 0.1 b | 0.5 ± 0.1 a | 0.2 ± 0.0 b | *** |
Total capsaicinoids | 109.9 ± 10.8 b | 123.3 ± 4.6 ab | 165.5 ± 19.1 a | *** | 2245.2 ± 127.5 | 2155.7 ± 55.2 | 1939.8 ± 233.7 | NS | 15.7 ± 1.3 b | 53.1 ± 12.6 a | 15.5 ± 0.8 b | *** |
Placenta | ||||||||||||
Capsaicin | 1076.2 ± 101.9 ab | 687.3 ± 59.7 b | 1198.1 ± 188.3 a | *** | 3866.7 ± 302.0 a | 4281.9 ± 290.5 a | 2502.2 ± 133.1 b | *** | 42.6 ± 6.0 b | 638.1 ± 64.7 a | 386.3 ± 71.2 a | *** |
Dihydrocapsaicin | 195.5 ± 21.2 ab | 117.2 ± 16.8 b | 225.1 ± 36.9 a | ** | 610.0 ± 66.6 b | 940.6 ± 105.1 a | 713.6 ± 29.8 ab | *** | 4.7 ± 3.8 c | 114.1 ± 11.9 a | 51.3 ± 9.4 b | *** |
Nordihydrocapsaicin | 17.5 ± 1.9 ab | 14.5 ± 3.4 b | 32.4 ± 4.7 a | *** | 41.3 ± 5.5 | 61.9 ± 12.8 | 53.2 ± 7.4 | NS | 0.5 ± 0.4 b | 5.7 ± 0.8 a | 2.5 ± 0.5 b | *** |
Homocapsaicin | 110.2 ± 18.3 | 94.5 ± 14.0 | 139.2 ± 15.4 | NS | 84.5 ± 7.6 a | 68.5 ± 6.2 ab | 35.7 ± 2.5 b | *** | 1.5 ± 1.4 b | 28.5 ± 2.5 a | 18.6 ± 5.3 a | *** |
Homodihydrocapsaicin | 46.1 ± 7.5 | 42.7 ± 9.3 | 61.6 ± 7.6 | NS | 96.5 ± 13.2 a | 65.7 ± 10.5 ab | 44.8 ± 5.1 b | *** | 0.8 ± 0.7 b | 11.8 ± 1.8 a | 5.6 ± 1.1 b | *** |
Total capsaicinoids | 1445.6 ± 149.9 a | 956.3 ± 102.9 b | 1656.6 ± 251.3 a | *** | 4699.2 ± 392.1 b | 5418.6 ± 393.4 a | 3349.7 ± 160.8 c | *** | 50.1 ± 4.5 c | 798.2 ± 81.0 a | 464.3 ± 87.5 b | *** |
Seeds | ||||||||||||
Capsaicin | 111.3 ± 25.8 ab | 74.3 ± 8.5 b | 187.7 ± 35.4 a | *** | 631.1 ± 66.0 | 603.2 ± 55.3 | 409.4 ± 25.3 | NS | 16.9 ± 12.7 b | 70.1 ± 25.2 a | 67.8 ± 9.8 a | *** |
Dihydrocapsaicin | 16.1 ± 4.0 b | 12.1 ± 1.4 b | 23.1 ± 3.9 a | *** | 104.9 ± 9.1 | 123.6 ± 22.8 | 101.4 ± 70.6 | NS | 1.9 ± 1.4 b | 11.9 ± 4.1 a | 9.1 ± 1.0 a | *** |
Nordihydrocapsaicin | 0.9 ± 0.2 b | 0.8 ± 0.1 b | 3.3 ± 0.5 a | *** | 5.0 ± 0.1 | 6.7 ± 2.0 | 6.0 ± 4.5 | NS | 0.1 ± 0.0 b | 0.5 ± 0.1 a | 0.3 ± 0.0 ab | *** |
Homocapsaicin | 5.5 ± 1.5 b | 7.6 ± 0.8 b | 25.2 ± 6.2 a | *** | 6.7 ± 1.2 | 7.6 ± 0.9 | 4.3 ± 3.0 | NS | 0.4 ± 0.3 b | 3.0 ± 1.0 a | 2.5 ± 0.2 a | *** |
Homodihydrocapsaicin | 1.9 ± 0.5 b | 2.7 ± 0.2 b | 9.6 ± 1.8 a | *** | 6.1 ± 1.3 | 6.7 ± 1.5 | 4.5 ± 3.6 | NS | 0.1 ± 0.1 b | 1.2 ± 0.3 a | 0.8 ± 0.0 a | *** |
Total capsaicinoids | 135.8 ± 32.2 ab | 97.4 ± 11.0 b | 249.0 ± 47.1 a | ** | 753.8 ± 77.7 | 747.8 ± 81.0 | 525.2 ± 27.0 | NS | 19.4 ± 14.7 b | 86.8 ± 30.8 a | 80.5 ± 10.9 a | *** |