In vivo and in vitro content of capsaicin in pepper(Capsicum annuum L.)

Koleva Gudeva, Liljana and Spasenoski, Mirko and Rafajlovska, Vesna (2004) In vivo and in vitro content of capsaicin in pepper(Capsicum annuum L.). Proceedings VIII Symposium Biotechnology and agroindustry. pp. 252-259.

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Abstract

From all groups of biological active-secondary metabolites, in the species of genus Capsicum the most importance have the alkaloids capsaicinoides, which are present only in the cultivars of genus Capsicum, and only they are responsible for the pungent of pepper. From all capsaicinoides only two compounds with 80-90% are responsible for the pungent of papper, and they are capsaicin and dihidrocapsaicin.

Item Type: Article
Uncontrolled Keywords: capsaicin, pepper(Capsicum annuum L.), plant tissue culture
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Liljana Koleva Gudeva
Date Deposited: 16 Nov 2012 10:34
Last Modified: 10 Jun 2013 09:37
URI: http://eprints.ugd.edu.mk/id/eprint/1019

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