Effect of Thidiazuron used as an Elicitor in the Production of Capsaicin on Total Protein and Phenolic Amounts, Antioxidant Enzyme Activities of Pepper Plants

DOI: 10.22161/ijeab/1.3.44

Abstract:
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.

Keywords:
Capsicum annuum, catalase, superoxide dismutase, TDZ.

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