In the course of analyses of nonpungent capsaicinoid
analogs named capsinoids, two unknown compounds were
discovered in pepper fruits. These compounds were isolated
from the fruit of ‘CCB’(Capsicum baccatum var.
praetermissum). Their structures were determined to be
coniferyl (E)‒8‒methyl‒6‒nonenoate and coniferyl
8‒methylnonanoate. These novel capsaicin analogs were
named capsiconiate and dihydrocapsiconiate, respectively,
and the coniferyl ester group was named capsiconinoid.
Capsiconinoids have agonist activity for transient receptor
potential vanilloid type 1, and their pungency is very low, as
similar to that of capsinoids. Cultivars containing high
levels of capsiconinoid are considered to be important for
vegetable or dietary supplement. HPLC analysis was
conducted to determine capsiconinoid content in fruits of
54 Capsicum cultivars : 28 cultivars of C. annuum, 9 of
C. baccatum, 12 of C. chinense, 4 of C. frutescens, and 1 of
C. pubescens. Twelve cultivars contained capsiconinoids.
‘CCB’ showed the highest capsiconinoid content level (3314
μg・g‒1 DW) and ‘Charapita’ (C. chinense) had the second
highest (2694 μg・g‒1 DW). The other 10 cultivars contained
much lower capsiconinoid than these two cultivars
(<300 μg・g‒1 DW). Time-course analysis during fruit
development clarified that capsiconinoid content increased
and reached maximum level in green mature fruit.
Capsaicinoid contents also increased, correspondingly. As
fruits matured, capsiconinoid contents decreased rapidly,
while capsaicinoid content either did not change or