Dr V K Rao Indian Institute of Horticultural Research Bangalore India Introduction It is a major spice crop in India and some other countries It is used for its pungency flavour and ID: 238052
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Slide1
Genotypic variability in colour, pungency and antioxidant activity among chilli genotypes
Dr. V. K.
Rao
Indian Institute of Horticultural Research,
Bangalore, IndiaSlide2
Introduction
It is a major spice crop in India and some other countries
It is used for its pungency,
flavour
and
colour
.
India – worlds largest producer, consumer and exporter of
chillies
Apart from India, other major countries producing
chillies
are South Africa, China, Pakistan and Mexico.
It is grown in almost all parts of India under various climatic conditions.
Different types of
chillies
are grown to be used for different purposes.
High pungent, low pungent, high
colour
value ones
etc.
7. India exports
chillies
in the form of dry
chillies
, dry powder, pickled
chillies
and
chilli
oleoresins
. Slide3
Usage1. It is used in fresh green state, fermented state, dry red powder.
2. Other products include pickles, sauce and paste
3. Paprika color – natural red
colour
- colouring substance in food industry4. Oleoresin – For flavour and colour in food industry Slide4Slide5Slide6
Variability in
Chillies
Size,
colour
, shape, pungency,
flavour
, texture etc.Slide7
To study the extent of variability in pungency, colour
, antioxidant activity, vitamin C and total phenols among hybrids / varieties developed at IIHR as well as in different varieties collected from other places.
To know the relation between pungency and other parameters in
chilli
hybrids / varieties.To know the extent of contribution of each parameter towards variability through principal component analysis.To know the extent of variability among the samples analyzed through hierarchical clustering.
Objectives
Slide8
1
Arka
Khyati
Hybrid
2
Arka
MeghanaHybrid3Arka Swetha
Hybrid4Arka HarithaHybrid5Arka Abhir OP variety6Arka SuphalOP variety
7
Arka
Lohit
OP variety
8
Andaman
collection
Natural cross of
chinense vs frutescence9Bhut Jalokia ----do----10Local Toom wastern ghats collection11Kerala Collection chinence12Naga Chilli grown in Nagaland13Habanero exotic variety
Plant MaterialSlide9
Parameters studied
Pungency
– by estimating
capsaicinoids
by HPLC (SHU units obtained by multiplication with 16.1 million)ASTA colour value – Spectrophometric
method
Vitamin C
–
Titrimetric
method by using 2,6-dichlorophenol
indophenolTotal phenols - spectrophotometric assayDPPH radical scavenging assay – spectrophotometric assayFRAP antioxidant capacity assay - spectrophotometric assaySlide10
HPLC method for capsaicinoids
analysis
1. Column : Onyx monolithic C18, 100 x 4.6 mm
2. Method: Gradient
3. Mobile phase: Water :Acetonitrile4. Detection: 205 nm5. Flow: 1.8 ml/min6.Injection: 20 µl7. Std levels: 7
8. LOD: 0.01 µg
9. LOQ: 0.03 µg
S. No.
Time
Acetonitrile
%10 – 8 minutes30 % to 78 %28.01 – 12 minutes78 %Slide11
Chromatogram of
capsaicinoid
standards Slide12
Capsaicinoids
– pungency compounds
Capsaicin,
Dihydrocapsaicin
– account for 90-96 % of capsaicinoidsSlide13
S. No.
Variety
Total
capsaicinoids
mg/gSHUCapsaicin %
Dihydro
capsaicin
%
CP/DC
1
Arka Khyati0.1959329566.634.41.92Arka Meghana2.1113398866341.943Arka Swetha 1.3622192865.834.21.924Arka Haritha4.17086715161.138.91.575Arka Abhir0.1926
310160.439.61.526Arka Suphal0.4742763666.533.51.987Arka Lohit1.92253095462.437.61.668Andaman collection40.964694190173.926.12.839Bhut Jalokia27.731249333084.115.95.2910Local Toom6.468610414576.923.13.32
11
Kerala Collection8.5754
141821
73.126.9
2.7212
Naga Chilli29.0245
62326977.8
22.4
3.51
13
Habanero11.640324393274.925.12.98Total Capsaicinoids in Chilli VarietiesLarge variation in pungency levels (3101 to 9.4 million SHU) was observed. CP/DC ratio also varied from 1.52 to 5.29. Slide14
Variation in CP/DC ratio with pungency levelSlide15
S. No
Variety
Pungency (SHU)
Total phenols (mg/g)
1Arka
Khyati
3295
8.4
2
Arka
Meghana3398893Arka Swetha 219288.74Arka Haritha6715195Arka Abhir31018.76Arka Suphal76367.27Arka Lohit309549.38Andaman collection94190133
9Bhut Jalokia4933302310Local Toom1041451411Kerala Collection1418211112Naga Chilli6232692213Habanero24393219Total phenols and pungencySlide16
Total phenols and pungencySlide17
Free radicals in human bodySlide18
Neutralize free radicals
Phytochemicals / antioxidants in diet
Prevent metabolic disorders /
delay the onset of symptoms
Function of dietary antioxidantsSlide19
S. No
Variety
DPPH scavenging activity (mg/g AEAC units)
FRAP antioxidant capacity (mg/g AEAC units)
1Arka
Khyati
3.74
4.26
2
Arka
Meghana4.305.863Arka Swetha 4.935.884Arka Haritha4.936.695Arka Abhir3.393.906Arka Suphal2.763.397Arka Lohit4.095.128Andaman collection35.1551.26
9Bhut Jalokia19.9226.7510Local Toom8.8811.9311Kerala Collection6.799.2412Naga Chilli24.3932.7113Habanero13.3531.86Antioxidant capacity Slide20
Comparison of antioxidant levels among varietiesSlide21
Carotenoid pigments in chillies
capsanthin
capsorubin
A. Red
carotenoidsSlide22
B. Yellow
carotenoids
zeaxanthin
antheraxanthin
mutatoxanthin
Β
-
cryptoxanthinSlide23
S. No.
Variety
Red
carotenoids
(mg/100 g)yellow carotenoids (mg/100 g)
Total
corotenoids
mg/100 g
Ratio
(Red/Yellow
)1Arka Khyati147.0109.7256.71.32Arka Meghana119.694.9214.51.33Arka Swetha 130.8145.7276.40.94Arka Haritha80.765.5146.11.25
Arka Abhir154.8113.1267.91.46Arka Suphal125.798.7227.81.37Arka Lohit87.338.8126.22.28Andaman collection45.928.874.71.69Bhut Jalokia45.930.075.91.510Local Toom40.894.7
135.5
0.411
Kerala Collection
46.2
36.2
82.41.3
12Naga Chilli
56.4
33.3
89.8
1.713Habanero4.12.76.91.5Distribution of red and yellow carotenoidsSlide24
Comparative levels of red and yellow
carotenoidsSlide25
S.No
.
Variety
Total
corotenoids mg/100 gASTA colour valuePungency (SHU)
1
Arka
Khyati
256.74
9832952Arka Meghana214.4882339883Arka Swetha276.43106219284Arka Haritha146.1256671515Arka Abhir267.8810331016Arka Suphal227.778776367
Arka Lohit126.1648309548Andaman collection74.72309419019Bhut Jalokia75.883049333010Local Toom135.495310414511Kerala Collection82.373214182112Naga Chilli89.773562326913Habanero6.873243932Total carotenoids and pungencySlide26
Relation between total
carotenoids
and pungencySlide27
S. No.
Variety
Vitamin C mg/100 g FW
Pungency SHU
1Arka
Khyati
77
3295
2
Arka
Meghana89.5339883Arka Swetha 113219284Arka Haritha100671515Arka Abhir17231016Arka Suphal9476367Arka Lohit179.530954Pungency VS vitamin C
Vitamin C in Chilli varietiesSlide28
Principal component AnalysisSlide29
Hierarchical
Clustering
Distance/Similarity Measure = Squared Euclidean Distance
Cluster Method = Nearest Neighbour
Hierarchical ClusteringSlide30
CONCLUSIONS
Large variation in pungency levels (3101 to 9.4 million SHU) was observed. CP/DC ratio also varied from 1.52 to 5.29
Total phenols correlated well with pungency levels.
Some of the varieties showed high antioxidant capacities as well as radical scavenging activities. Highly pungent varieties showed more antioxidant capacity.Red capsaicinoids were more (up to 2.2 times) when compared to yellow ones except in one variety (local toom
).
ASTA colour values varied widely from 3 to 106 among the varieties. It appears that there is a negative correlation between colour values and pungency.
Some of the varieties possessed high vitamin C content (179 mg/100 g FW)
Three distinct groups have appeared in PCA analysis indicating their similarity. PCA
biplot
indicates that values of all the parameters are positively correlated to each other except colour value.Heirarchical clustering indicated that andaman collection is chemically different from all other varieties.Slide31
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