Assessment of capsiconinoid composition, nonpungent capsaicinoid analogues, in capsicum cultivars

Yoshiyuki Tanaka, Munetaka Hosokawa, Keigo Otsu, Tatsuo Watanabe, Susumu Yazawa

Research output: Contribution to journalArticlepeer-review

34 Citations (Scopus)


Capsiconinoid is a group of nonpungent capsaicinoid analogues produced in Capsicum fruits, which we recently identified. Capsiconinoids have agonist activity for transient receptor potential vanilloid type 1 (TRPV1), which is reported to be a receptor for capsaicin. It is, therefore, important to screen cultivars containing high levels of capsiconinoid for their use as a vegetable or dietary supplement. This study describes the quantitative analysis of capsiconinoid content in fruits of 35 Capsicum cultivars: 18 cultivars of C. annuum, 7 of C. baccatum, 5 of C. chínense, 4 of C. frutescens, and 1 of C. pubescens. Using high-performance liquid chromatography (HPLC), we found that 10 cultivars contained capsiconinoids. Capsiconinoid Baccatum (CCB) (C. baccatum var. praetermissum) showed the highest capsiconinoid content (3314 μg/g DW) and Charapita (C. chinense) had the second highest content. The other 8 cultivars had much lower capsiconinoid content than these two cultivars (<300 μg/g DW). Time-course analysis during fruit development clarified that capsiconinoid content in CCB fruits increased until 30 days after flowering (DAF) and then decreased rapidly until 40 DAF.

Original languageEnglish
Pages (from-to)5407-5412
Number of pages6
JournalJournal of agricultural and food chemistry
Issue number12
Publication statusPublished - Jun 24 2009
Externally publishedYes


  • Capsaicinoid
  • Capsiconinoid
  • Capsicum
  • Capsinoid
  • Nonpungent capsaicinoid analogue

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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