Journal of Horticultural Sciences

Open Access Open Access  Restricted Access Subscription Access

Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli


Affiliations
1 Horticultural Research Station, Guwahati-781017, India
2 Assam Agricultural University, Jorhat, Assam, India
 

Determination of capsaicinoids content in various products from seven chilli cultivars was made. Capsaicin, the major element among capsaicinoids, is found primarily in the fruit of Capsicum to which it provides spicy flavor. Extraction of capsaicin in the present study was done using acetonitrile as the solvent, and High Performance Liquid Chromatography was used for its quantification. Whole dried-fruits of 'Bhut Red' (Capsicum chinense) showed the highest concentration of capsaicin (2.59%) and level of pungency (4,40,000 SHU), whereas, salted mash of 'Lemon Drop' (Capsicum baccatum) had the lowest capsaicin concentration (0.07%) and pungency level (12,000 SHU). As capsaicinoids are important in food and pharmaceutical industries, developing products from selected cultivars of chilli with high pungency and high capsaicinoid content will prove useful in order to ensuring health security.

Keywords

Capsaicinoids, Capsaicin, High Performance Liquid Chromatography, HPLC, SHU.
User
Notifications
Font Size

  • Ahmed, N., Khot, A.B., Krishnappa, K.M. and Upperi, S.N. 1987. Pungency of chilli as influenced by variety and maturity. Curr. Res., 16:161-162

  • AOAC. 1984. Official Methods of Analysis, 14th Edn., Association of Official Analytical Chemists, Washington D.C., USA

  • AOAC. 1995. Official Methods 995.03. Analyzing the heat level of spicy foods using ultra C18 HPLC column. https://www.chromtech.net.au/pdf2/59199_ANFF_ Analyzing the Heat Level of% 20Spicy Foods Using% 20an Ultra% 20C18% 20HPLC column.pdf

  • Bernal M.A., Calderon A.A., Pedreno M.A., Muñoz, R., Ros Barceló, A. and Merino de Caceres, F. 1993. Capsaicin oxidation by peroxidase from Capsicum annuum (var. Annuum) fruits. J. Agri. Food Chem., 41:1041-1044

  • Bosland, P.W. and Votava, E.J. 2000. Peppers: Vegetables and spice capsicums. Crop Prod. Sci. Hort., 12:204

  • Cherian, E.V. 2000. Genetic variability in Capsicum chinense Jacq. M.Sc. Thesis, Kerala Agricultural University, Thrissur, Kerala, Inda, p. 82

  • Collins, M.D., Mayer-Wasmund, L. and Bosland, P.W. 1995. Improved method for quantifying capsaicinoids in Capsicum using High Performance Liquid Chromatography. Hort. Sci., 30:137-139

  • Contreras-Padilla, M. and Yahia, E.M. 1998. Changes in capsaicinoids during development, maturation, and senescence of chile peppers and relation with peroxidase activity. J. Agri. Food Chem., 46:20752079

  • Gbolade, A.A., Omsbuwajo, O.R. and Soremekun, R.O. 1997. Evaluation of the quality of Nigerian chillies for pharmaceutical formulations. J. Pharma. Biomed. Annal., 15:545 -548

  • Gibbs, H.A.A. and O’Garns, L.W. 2004. Capsaicin content of West Indies hot pepper cultivars using colorimetric and chromatographic techniques. Hort. Sci., 39:132135

  • Govindarajan, V.S. and Ananthakrishna, S.M. 1974. Paper chromatographic determination of capsaicin. Flav. Indus., 5:176-178

  • Krishnamurthy, R., Malve, M.K. and Shinde, B.M. 1999. Evaluation of capsaicin content in Red and Green chillies. J. Sci. & Indus. Res., 58:629-630

  • Lee, K.Y. and Howard, H.M.M. 1999. Changes in sugar, Vitamin C, capsaicinoids and flavonoid contents and antioxidant activities during maturation of pepper (Capsicum annuum L.) fruit. Paper presented at the IFT Annual Meeting 24-28 July 1999, Chicago, USA,

  • Manju, P.R. and Shreelathakumary, I. 2002. Quality parameters in hot chilli (Capsicum chinense Jacq.). J. Trop. Agri., 40:7-10

  • Orak, H.H. and Demiri, M. 2005. Effect of different blanching methods and period of frozen storage on enzyme activities and some quality criteria of hot and sweet peppers (Capsicum annuum. L.). Pak. J. Biol. Sci., 8: 641-648

  • Scoville, W.L. 1912. Note: Capsicum. J. Amer. Pharm. Assoc., 1:453-454

  • Todd, P.H., Bensinger, M.G. and Biftu, T. 1977. Determination of pungency due to capsicum by gasliquid chromatography. J. Food Sci., 42:660-665

  • Weiss, E.A. 2002. Spice crops. CABI Publishing International, New York, USA, p. 411

  • Zewdie, Y. and Bosland, P.W. 2001. Capsaicinoid profiles are not good chromotaxonomic indicators for capsaicin species. Biochem. Systematics Ecol., 29:161-169


Abstract Views: 169

PDF Views: 93




  • Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli

Abstract Views: 169  |  PDF Views: 93

Authors

M. Bhagawati
Horticultural Research Station, Guwahati-781017, India
A. Saikia
Assam Agricultural University, Jorhat, Assam, India

Abstract


Determination of capsaicinoids content in various products from seven chilli cultivars was made. Capsaicin, the major element among capsaicinoids, is found primarily in the fruit of Capsicum to which it provides spicy flavor. Extraction of capsaicin in the present study was done using acetonitrile as the solvent, and High Performance Liquid Chromatography was used for its quantification. Whole dried-fruits of 'Bhut Red' (Capsicum chinense) showed the highest concentration of capsaicin (2.59%) and level of pungency (4,40,000 SHU), whereas, salted mash of 'Lemon Drop' (Capsicum baccatum) had the lowest capsaicin concentration (0.07%) and pungency level (12,000 SHU). As capsaicinoids are important in food and pharmaceutical industries, developing products from selected cultivars of chilli with high pungency and high capsaicinoid content will prove useful in order to ensuring health security.

Keywords


Capsaicinoids, Capsaicin, High Performance Liquid Chromatography, HPLC, SHU.

References