Effect of Thidiazuron used as an Elicitor in the Production of Capsaicin on Total Protein and Phenolic Amounts, Antioxidant Enzyme Activities of Pepper Plants
Effect of Thidiazuron used as an Elicitor in the Production of Capsaicin on Total Protein and Phenolic Amounts, Antioxidant Enzyme Activities of Pepper Plants
Cemil Islek, Bengu Turkyilmaz Unal, Esra Koc, Dilek Kaya
The effect of thidiazuron (TDZ) used as an elicitor on
the total phenolic, total protein, superoxide dismutase (SOD) and
catalase (CAT) enzyme activities, and production of capsaicin in the
cell suspension culture of Maraş-1 pepper seeds was determined. TDZ was
applied in four levels (0, 0.1 mM, 0.2 mM, 0.4 mM) and at three times
(days 8, 10, and 12) to the cell suspensions. The content of the
capsaicin in suspended cells was identified by high-performance liquid
chromatography after extraction with ethyl acetate. It was identified
that TDZ had a variable effect on the capsaicin accumulation. The
highest capsaicin content was determined by84.859 µg/g f.w. at 0.4 mM
TDZ 10d. The highest increase by 181.48% at 0.2 mM TDZ 10d, the
highestdecrease by 49.83% at 0.4 mM TDZ 10d was determined intotal
phenolic amount. The total protein amount decreased at 0.4 mM TDZ 8dand
12d. The highest SOD (457.983 enzyme units/g f.w.) and CAT (0.143 enzyme
units/g f.w.) activities at 0.4 mM TDZ 8d, the lowest SOD (73.526
enzyme units/g f.w.) and CAT (0.030 enzyme units/g f.w.) activities at
0.2 mM TDZ 12d were measured.
10.22161/ijeab/1.3.44
http://ijeab.com/upload_document/issue_files/44%20IJEAB-OCT-2016-32-Effect%20of%20Thidiazuron%20used%20as%20an%20Elicitor%20in%20the%20Production%20of%20Capsaicin%20Ontotal%20Protein%20and%20Phenolic%20Amounts,%20Antioxidant%20Enzyme%20Activities%20of%20Pepper%20Plants.pdf
http://ijeab.com/submit-paper/
Cemil Islek, Bengu Turkyilmaz Unal, Esra Koc, Dilek Kaya
The effect of thidiazuron (TDZ) used as an elicitor on
the total phenolic, total protein, superoxide dismutase (SOD) and
catalase (CAT) enzyme activities, and production of capsaicin in the
cell suspension culture of Maraş-1 pepper seeds was determined. TDZ was
applied in four levels (0, 0.1 mM, 0.2 mM, 0.4 mM) and at three times
(days 8, 10, and 12) to the cell suspensions. The content of the
capsaicin in suspended cells was identified by high-performance liquid
chromatography after extraction with ethyl acetate. It was identified
that TDZ had a variable effect on the capsaicin accumulation. The
highest capsaicin content was determined by84.859 µg/g f.w. at 0.4 mM
TDZ 10d. The highest increase by 181.48% at 0.2 mM TDZ 10d, the
highestdecrease by 49.83% at 0.4 mM TDZ 10d was determined intotal
phenolic amount. The total protein amount decreased at 0.4 mM TDZ 8dand
12d. The highest SOD (457.983 enzyme units/g f.w.) and CAT (0.143 enzyme
units/g f.w.) activities at 0.4 mM TDZ 8d, the lowest SOD (73.526
enzyme units/g f.w.) and CAT (0.030 enzyme units/g f.w.) activities at
0.2 mM TDZ 12d were measured.
10.22161/ijeab/1.3.44
http://ijeab.com/upload_document/issue_files/44%20IJEAB-OCT-2016-32-Effect%20of%20Thidiazuron%20used%20as%20an%20Elicitor%20in%20the%20Production%20of%20Capsaicin%20Ontotal%20Protein%20and%20Phenolic%20Amounts,%20Antioxidant%20Enzyme%20Activities%20of%20Pepper%20Plants.pdf
http://ijeab.com/submit-paper/
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