Separation of capsaicin from phenylpropanoid compounds by high-performance liquid chromatography to determine the biosynthetic status of cells and tissues of Capsicum frutescens Mill. in vivo and in vitro.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7957/
JAFC-08-92 |
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| Title |
Separation of capsaicin from phenylpropanoid compounds by high-performance liquid chromatography to determine the biosynthetic status of cells and tissues of Capsicum frutescens Mill. in vivo and in vitro.
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| Creator |
Johnson, T. S.
Ravishankar, G. A. Venkataraman, L. V. |
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| Subject |
06 Chromatography
30 Spices/Condiments 01 Biotechnology and Bioengineering |
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| Description |
An HPLC procedure was developed to separate vanillylamine, L-phenylalanine, caffeic acid, coumaric acid, ferulic acid, cinnamic acid, capsaicin and dihydrocapsaicin. Using the HPLC method, concn. of intermediates were determined in placenta, pericarp, cell cultures, immobilized cells and immobilized placenta [of green pepper, Capsicum frutescens]. The profile of intermediates showed higher capability of biotransformation in immobilized placenta over immobilized cells. Vanillylamine was not a limiting intermediate for capsaicin production. 3-wk-old placenta separated from fruit had a higher quantity of capsaicin than did pericarp.
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| Date |
1992
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7957/1/JAFC_1992_2461-.pdf
Johnson, T. S. and Ravishankar, G. A. and Venkataraman, L. V. (1992) Separation of capsaicin from phenylpropanoid compounds by high-performance liquid chromatography to determine the biosynthetic status of cells and tissues of Capsicum frutescens Mill. in vivo and in vitro. Journal of Agricultural and Food Chemistry, 40 (12). 2461-2463, 7 ref.. |
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