Genetic Variability of Indonesian Chilli

Pepper

By: Estri Laras Arumingtyas

DEPARTMENT OF BIOLOGY
UNIVERSITY OF BRAWIJAYA MALANG INDONESIA
Introduction

Utilization variation of chilli

Pungency properties of Chilli

Antioksidant properies of Chilli

Antimicrobe properties of Chilli

 There are a lof of variation of local chilli pepper
in Indonesia such as gendot, ceplik, cengek,
domba, etc.

• In Indonesia chilli pepper is an important

spices and it is normally eaten fresh to increase
appetite.
• Consumption of chilli in Indonesia

Antioxidant properti Antimicrobe properti Pungency properti

As spices and codiment Food colouring Source of antioxidant

Has parmaucetical effect Has antimicrobe property Has antiinflamatory

and antiobesity property
 Jemprit
Ceplik

Cengek

Putih
Domba

Gendot
Kathur Katokon
A. Seedling; B. Mature Plant ; C. Nodus; D. Leaves; E. Flower; F. Fruits; G. Seeds
A. Seedling; B. Mature Plant ; C. Nodus; D. Leaves; E. Flower; F. Fruits; G. Seeds
Figure 3. Morphology of Chilli
Pepper :
A. Seedling; B. Mature Plant ;
C. Nodus; D. Leaves; E. Flower;
F. Fruits; G. Seeds
Figure 4. Morphology of Chili Pepper :
Fruit cross section (left above); Fruit
(left middle); Flower (left below);
Leaves (right above
Intra species variation of chili fruit
(left) seeds (right)
Figure 6. Dendrogram
based on morphological
characters
RAPD

Figure 7.RAPD profile of 6 genotypes using Primer OPA1 and OPA2 (a.lane 1,7: G1; 2,8:G2;
3,9:G3, 4,10:G4; 5,11:G5; 6,12:G61-6), and primer OPA7 (b); M : DNA ladder 100 bp.
RAPD

Figure 8.RAPD profile of 6 genotypes using Primer OPA18 and OPA19 (a.lane 1,7: G1;
2,8:G2; 3,9:G3, 4,10:G4; 5,11:G5; 6,12:G61-6); M : DNA ladder 100 bp.
Figure 6. Dendrogram
based on RAPD profile
Comparison between dendrogram based on RAPD profile and morphology
Variation of SSR marker
Lane 1 marker 100 bp
lane 2-7 G1-G6 primer CA52
lane 8-13 G1-G6 primer CA56
lane 14-17 G1-G4 primer CA27
Pungency level of chilli was measured in Schoville Heat Unit/ SHU (international standar)

Vs
Different kind of chilli has different pungency level

Vs

Different stage of growth has different pungency

level

 Pungency level of chilli depends on the number of capsaicinoid

 More pungent the chilli means has higher capsaicinoid compound
 The lowest and the highest scale of SHU is 0 and 16.000.000 respectively
Capsaicin content in all genotype based on mature red and green stages

Genotipe a Red Green

Kusnadi, J. Arumingtyas, E.L., Mastuti, R.
G1 753,98 ± 88,87 114,31 ± 10,81 Sari, D.R.T. 2016. Variation of Capsaicin
content of Local Indonesian mature green
G2 931,2 ± 121,71 103,39 ± 13,42 and red chilli pepper (Capsicum
G4 950,93 ± 111,34 93,026 ± 1,44 frutescens). Journal of Agriculture.
Brawijaya University
G5 249,14 ± 30,4 89,12 ± 6,26
G7 332,17 ± 62,72 86,94 ± 1,73
G8 628,7 ± 18,165 86,54 ± 1,94
G9 366,42 ± 23,67 134,54 ± 8,56
G10 616,98 ± 111,89 145,89 ± 2,42
G11 429,34 ± 81,57 92,095 ± 2,05
G12 701,12 ± 80 136,89 ± 1,84

The results generally show that ripe fruits have high levels of capsaicin which is higher
than the young fruit (green). Its mean the ripe one has more pungency than the green
one
 Al Othman Z. A., Ahmed Y.B., Habila M.A., Ghafar, A.. 2011. Determination of Capcaisin and Dihydrocapcaisin in
Capsicum Friut Sample Using High Performance Chromatography. Journal Molecules 16,8919-8929

From table above we can conclude that different varieties of chilli gives different
number of capsaicinoid compound and pungency level in SHU
Content of capsaicinoid and pungency level in Chiltepin chilli samples cultivated in Lagunera
Region, Mexico

The green mature chilli has more pungency level than the red one

Zamora, A.G., Campos, E.S. Morales, R.P. 2015. Measurement of Capsaicinoids in Chiltepin
Hot Pepper: A Comparison Study between Spectrophotometric Method and High
Performance Liquid Chromatography Analysis. Journal of Chemistry. Mexico
 Vs
Different process gives different effect to antioxidant
activity of chilli pepper

Vs

Different stage of growth has different antioxidant

activity related to total phenolic compound

Antioxidant activity of chilli pepper related with total phenolic, total vitamin C, vitamin E and some
related compounds
Influence of Genotype and Maturity Stage on Antioxidant Activity in Sweet Bell Pepper

Mahmood G., Mohamad S., G.A Payvast. 2011.

Variation in Phenolic Compounds, Ascorbic
Acid and Antioxidant Activity of Five
Coloured Bell Pepper (Capsicum Annum)
Fruits at Two Different Harvest Times. Journal
of Fuctional Food. Iran

Different genotype and stage maturity gives different antioxidant activity in chilli pepper
The ripe sweet bell pepper has higher antioxidant activity than the mature one
Enhanced antioxidant capacity at fully ripe stages reflects the nutritional importance of consuming the
pepper fruits at this stage
 Correlations of total phenolic content and antioxidant activities of the extracts of
nine peppers, (a) reducing power, (b) DPPH-scavenging activity,
Zhuang, Y., Chen, L., Sun L., Cao, J. 2012. Bioactive Characteristics and Antioxidant Activities of Nine Peppers. Journal
of Functional Food. China

From table above we can conclude that different varieties of chilli gives different antioxidant activity.
Also the antioxidant activities were significantly has linear relationship with their total phenolic contents.
Effect of air-drying temperature on DPPH free radical scavenging activity of fresh and dry-rehydrated pepper
samples

A. Vega-gálvez et al. 2009. Effect of Air-

drying Temperature on Physico-chemical
Properties, Antioxidant Capacity, Colour
and Total Phenolic Content of Red
Pepper (Capsicum annuum, L. Var.
Hungarian). Journal Of Food Chemistry 117

Dehydration at high temperatures (i.e. 80 and 90 C) shows higher antioxidant activity

rather than at low temperatures (i.e. 50, 60 and 70 C)
 Vs
Different species and genotype of chilli gives different
effect to antimicrobia properties

Vs
Different process (fresh and cooked for example) will give
different effect to antimicrobial activity of chilli pepper

Different extraction method and solvent also gives different effect to antimicrobial activity in extract
chilli pepper
 Different species of chilli pepper has different antimicrobal activity as shown in table above
Different extraction solvent also gives different effect on antimicrobial activity of chilli pepper, because it
has different polarity
 Higher
Fresh sample has higher antimicrobial activity with bigger diameter zone ihibition than the cooked one
Different variety of sample also gives different result