著者

田中 義行

出版者

岡山大学農学部

雑誌

岡山大学農学部学術報告 (ISSN:21867755)

巻号頁・発行日

vol.103, pp.37-43, 2014-02-01

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In the course of analyses of nonpungent capsaicinoidanalogs named capsinoids, two unknown compounds werediscovered in pepper fruits. These compounds were isolatedfrom the fruit of 'CCB'(Capsicum baccatum var.praetermissum). Their structures were determined to beconiferyl (E)‒8‒methyl‒6‒nonenoate and coniferyl8‒methylnonanoate. These novel capsaicin analogs werenamed capsiconiate and dihydrocapsiconiate, respectively,and the coniferyl ester group was named capsiconinoid.Capsiconinoids have agonist activity for transient receptorpotential vanilloid type 1, and their pungency is very low, assimilar to that of capsinoids. Cultivars containing highlevels of capsiconinoid are considered to be important forvegetable or dietary supplement. HPLC analysis wasconducted to determine capsiconinoid content in fruits of54 Capsicum cultivars : 28 cultivars of C. annuum, 9 ofC. baccatum, 12 of C. chinense, 4 of C. frutescens, and 1 ofC. pubescens. Twelve cultivars contained capsiconinoids.'CCB' showed the highest capsiconinoid content level (3314μg・g‒1 DW) and 'Charapita' (C. chinense) had the secondhighest (2694 μg・g‒1 DW). The other 10 cultivars containedmuch lower capsiconinoid than these two cultivars(<300 μg・g‒1 DW). Time-course analysis during fruitdevelopment clarified that capsiconinoid content increasedand reached maximum level in green mature fruit.Capsaicinoid contents also increased, correspondingly. Asfruits matured, capsiconinoid contents decreased rapidly,while capsaicinoid content either did not change ordecreased slightly.