Dihydrocapsaicin Oxidation by <i>Capsicum annuum</i> (var. annuum) Peroxidase

Abstract

ABSTRACT Oxidation of dihydrocapsaicin (8‐methyl‐N‐vanillyl‐6‐nonanamide) by peroxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with E 262 = 4.7 10 3 M −1 cm −1 . Dependence of oxidation rate on dihydrocapsaicin and H 2 O 2 concentrations revealed Michaelis‐Menten type kinetics with inhibition at high substrate concentrations and optimal pH near 6.0. Dihydrocapsaicin was oxidized by pepper peroxidase, and participation of peroxidase in capsaicinoid metabolism of pepper fruits should be taken into account.