Glucosylation of Capsaicin by Cell Suspension Cultures of Coffea arabica.

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  • Glucosylation of Capsaicin by Cell Suspension Cultures of<i>Coffea arabica</i>

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Capsaicin was converted into the corresponding glucoside when administered to cell suspension cultures of Coffea arabica cultured in a modified Murashige and Skoog's medium with 5μM 2, 4-dichlorophenoxyacetic acid and 0.5μM kinetin. The glucoside was identified as capsaicin-β-D-glucopyranoside by FAB-MS, 1H-NMR, and hydrolysis with α- and β-glucosidases. The pungency of the glucoside was approximately 1/100 of that of capsaicin.

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