Direct visualization of capsaicin and vanillylamine in Capsicum fruit with laser uorometric imaging

Spices are essential for adding color, fl avor and variety to our daily meals. In particular, red hot peppers (C. annuum, C. frutescence, C. chinense, C. pubescens and C. baccatum) have greatly contributed to our diet along with black pepper . Red hot pepper is rich in vitamin C, provitamin A, and B vitamins. The pungent principle of red hot pepper, capsaicin (8-methyl-N-vanillyl-6-nonenamide) and its analogs, i.e., dihydrocapsaicin (N(4-Hydroxy3-methoxybenzyl)-8-methylnonanamide), nordihydrocapsaicin (N(4-Hydroxy-3-methoxybenzyl) -7-methyloctanamide), homocapsaicin ((3E)-N-(4-Hydroxy-3-methoxybenzyl)-9methyldec-7-enamide) and homodihydrocapsaicin (N(4-Hydroxy-3-methoxybenzyl)-9-methyldecanamide), are not essential micronutrients; however, the pungent compound plays an essential role in enhancing appetite, and stimulating the secretion of gastric juices. Recent research on capsaicinoids, i.e. capsaicin and its analogs, has revealed extremely important roles in human neurobiology. Capsaicinoids raise the heart rate, perspiration, and stimulate the release of endorphins. The thermogenic eff ect of capsaicinoids in assisting the prevention of a particular metabolic syndrome is well known; namely, a study reported in 2008 that capsaicin alters energy utilization produced from ATP. Anticancer and apoptotic eff ects of capsaicin have been reported ; however, the co-carcinogenic activity of capsaicin has been reported, as well. In spite of such a negative report, the importance of hot red pepper as a spice has not been diminished. A constant supply of high quality Capsicum fruits is necessary for the food science industry and the pharmaceutical, medical, and forensic industries. Continual efforts have been made to breed new and improved Capsicum species with higher Scoville heat units, an organoleptic measure of capsacinoid content often determined by a taste panel. Sensory evaluation is time consuming and Direct visualization of capsaicin and vanillylamine in Capsicum fruit with laser uorometric imaging