PUNGENCY THRESHOLD OF CAPSAICIN PRODUCED BY IN-VITRO CULTURE OF PLACENTAL TISSUES OF CAPSICUM-FRUTESCENS MILL

Production of capsaicin in free and immobilized placenta was compared in order to assess their capsaicin production ability. In immobilized placenta, maximum accumulation of capsaicin was on the 14th day of cul ture with a production of 2045 ug/culture, whereas in free placenta, t he accumulation reached maximum on the 7th day (2050 ug/culture). It w as found that there was no significant difference between free and imm obilized placenta in terms of capsaicin production, suggesting that im mobilization is not necessary to enhance capsaicin accumulation in pla cental tissue. Pungency threshold of capsaicin produced in in vitro gr own free placental tissues of Capsicum frutescens was done by Scoville heat units (SHU) method. Pungency analysis of capsaicin produced in f ree placental tissue showed that on day zero, pungency of tissue cultu re produced capsaicin (0.2267x10(5) SHU) was comparable to standard na tural capsaicin (0.222x10(5) SHU), while on the 3rd day pungency of ti ssue culture produced capsaicin (0.3639x10(5) SHU) was slightly lower than standard natural capsaicin (0.4415x10(5) SHU).