Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids.
Capsaicin is a molecule unique to fruits from the genus Capsicum. It is responsible for the pungent sensation and displays valuable pharmacological properties. Despite the fruits' economic importance and decades of research, the regulation of the content of capsaicinoids in individual fruits is not completely elucidated, and no agricultural cultivation of chili of defined pungency is assured. Precursor candidates of the fatty acid moiety of the capsaicinoids, especially for the unique 8-methyl- trans-6-nonenoic acid, were examined. Thioesters, acyl-ACP and acyl-CoA, were isolated from the placenta of Capsicum fruits by means of DEAE-Sepharose chromatography, selectively converted to the corresponding N-butylamides, and analyzed by GC-MS. Fatty acid moieties characteristic for capsaicinoids were identified. In two different varieties ( Capsicum chinense var. Habanero orange and Capsicum annuum var. Jalapeno) it was shown that the fatty acid pattern corresponds to the distribution pattern of the capsaicinoids formed up to this time. The acyl-thioester fractions contained already the 8-methyl- trans-6-nonenoic acid.
Thiele
Roland
R
Department of Food Chemistry, University of Wuppertal, Wuppertal, Germany.
Mueller-Seitz
Erika
E
Petz
Michael
M
D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry; D002212:Capsicum / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*
C509882:8-methyl-nonenoic acid; D005227:Fatty Acids; D002211:Capsaicin