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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.

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: AMIDES-; BIOTECHNOLOGY-; CAPSICUMS-; CELLS-; FERMENTATION-PRODUCTS; FLAVOUR-COMPOUNDS; SPICES-; VEGETABLES-SPECIFIC; CAPSAICIN-; PEPPER-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 05:19
Last Modified: 28 Aug 2018 05:28
URI: http://ir.cftri.com/id/eprint/7957

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