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Pungency threshold of capsaicin produced by in vitro culture of placental tissues of Capsicum frutescens Mill.

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Relation http://ir.cftri.com/5135/
 
Title Pungency threshold of capsaicin produced by in vitro culture of placental tissues of Capsicum frutescens Mill.
 
Creator Sudhakar Johnson, T.
Ravishankar, G. A.
Dhanaraj, S.
 
Subject 09 Pepper
31 Food Additives
 
Description 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).
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/5135/1/Food_Biotechnology_1995_9_3_167-173.pdf
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.