<abstract xmlns="http://www.w3.org/1999/xhtml"><p> One of the traditional plants that have so many pharmacological effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world, five varieties of Capsicum are known, i. e., C. annuum, C. frutescens, C. chinense, C. baccatum, and C. pubescens. Chilli peppers are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids; the alkaloids found only in chilli pepper pods. A widely used heat measurement of chilli peppers is the SHU (Scoville Heating Unit). This measurement is the highest dilution of a chilli pepper extract at which heat can be detected by a taste panel. Nowadays, the Scoville organoleptic test has been largely replaced by chromatographic methods which are considered to be more reliable and accurate. The HPLC (High Pressure Liquid Chromatography) method was used for the determination of capsaicin content in various fresh and dried peppers from the genera C. chinense. Currently, based on the results of HPLC, the hottest pepper has been Bhut Jolokia, followed by Habanero Red Savina and Habanero Yellow etc. The content of capsaicin in dried chillies is 7-10 times higher compared to fresh ones.</p></abstract>

One of the traditional plants that have so many pharmacological effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world, five varieties of Capsicum are known, i. e., C. annuum, C. frutescens, C. chinense, C. baccatum, and C. pubescens. Chilli peppers are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids; the alkaloids found only in chilli pepper pods. A widely used heat measurement of chilli peppers is the SHU (Scoville Heating Unit). This measurement is the highest dilution of a chilli pepper extract at which heat can be detected by a taste panel. Nowadays, the Scoville organoleptic test has been largely replaced by chromatographic methods which are considered to be more reliable and accurate. The HPLC (High Pressure Liquid Chromatography) method was used for the determination of capsaicin content in various fresh and dried peppers from the genera C. chinense. Currently, based on the results of HPLC, the hottest pepper has been Bhut Jolokia, followed by Habanero Red Savina and Habanero Yellow etc. The content of capsaicin in dried chillies is 7-10 times higher compared to fresh ones.

Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers

Folia Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

One of the traditional plants that have so many pharmacological effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world,...

Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers

Online veröffentlicht: 13. Juli 2017

Seitenbereich: 11 - 16

Eingereicht: 17. Jan. 2017

Akzeptiert: 07. Apr. 2017

DOI: https://doi.org/10.1515/fv-2017-0012

Schlüsselwörter
Bhut Jolokia, capsaicin, chilli peppers, Habanero, HPLC

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers

Online veröffentlicht: 13. Juli 2017

Seitenbereich: 11 - 16

Eingereicht: 17. Jan. 2017

Akzeptiert: 07. Apr. 2017

DOI: https://doi.org/10.1515/fv-2017-0012

SchlüsselwörterBhut Jolokia, capsaicin, chilli peppers, Habanero, HPLC

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
Bhut Jolokia, capsaicin, chilli peppers, Habanero, HPLC