Capsaicin and Its Using in Agriculture

Year 2018, Volume: 8 Issue: 4, 21 - 27, 30.12.2018

Levent Arın

https://doi.org/10.21597/jist.409273

Cited By: 3

Abstract

Capsaicin, existing in fruit, is the major pungent component of Capsicum spp. Pungency is

a hereditary feature but is also influenced by environmental factors and cultural applications. It does not only

add flavor and spice to the food but also useful for medical or therapeutic purpose due to pharmacological and

physiological effects in human. In addition to its repelling property for pests such as insects and mites, it is used

against some pathogenic fungi and bacteria, especially in organic agriculture. However there is limited information

on its metabolism, its transport, and its impact on plant growth In this paper, it is given short information about

capsaicin which used since ancient time, and results of some investigations dealing with capsaicin are reviewed.

Keywords

Pepper, pungency, organic agriculture

Kapsaisin ve Tarımda Kullanımı

Abstract

Kapsaisin Capsicum türlerinde büyük oranda meyvede bulunan ana acılık bileşenidir. Acılık kalıtsal bir

özelliktir, ancak kültürel uygulamalar ve çevre faktörlerinden de etkilenir. Sadece baharat ve lezzet verici olarak

değil aynı zamanda farmakolojik ve fizyolojik etkileri nedeniyle medikal ve tedavi amaçlı kullanılmaktadır.

Kapsaisinden özellikle organik tarımda böcek ve akar gibi zararlılar için uzaklaştırıcı özelliğinin yanında bazı

patojenik mantar ve bakterilere karşıda yararlanılmaktadır. Ancak, metabolizması, taşınımı ve bitki gelişimi üzerine

etkisiyle ilgili bilgiler sınırlıdır. Bu makalede günümüze kadar kullanıla gelen kapsaisin ile ilgili kısa bilgi verilmiş

ve bazı araştırma sonuçları sunulmuştur.

Keywords

Biber, acılık, organik tarım

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