Capsaicinoids Are Absent in Habanero Pepper Vegetative Organs (Capsicum chinense Jacq.)

Abstract

Capsaicinoids, the chemical compounds that confer the pungency trait to peppers, are accumulated at different levels in all species of the genus Capsicum. There is much evidence suggesting that the synthesis of capsaicinoids occurs in the placenta interlocular septum of pepper fruits; however, the exact localization of the capsaicinoids biosynthesis accumulation pathways is still under debate. Thus, the aim of the present work was to evaluate whether pepper plants synthesize or accumulate capsaicinoids in vegetative organs as an indirect way to elucidate the systemic regulation of the capsaicinoid biosynthesis. For that purpose, we studied habanero pepper grown in the Yucatan Peninsula, which is among the hottest pepper worldwide. Our results, obtained by chromatographic and enzymatic measurements, provide solid evidence that habanero pepper plants do not accumulate capsaicinoids in the vegetative organs analyzed, even under water stress conditions. Thus, it is probable that the accumulation of capsaicinoids is restricted to reproductive organs.