Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico

Abstract

Capsaicinoids are a group of 12 or more related alkaloids responsible of the pungent sensation in fruits of the genus Capsicum. Capsaicin [( E)- N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide] and dihydrocapsaicin are responsible for more than 90% of the pungency. This work describes the quantitative analyses by gas chromatography of the content of capsaicin and dihydrocapsaicin in the pericarp, placenta, and seeds of seven cultivars of chili peppers cultivated in the state of Yucatan, Mexico [chawa, dulce, sukurre, xcat’ik ( Capsicum annuum L. var. annuum), maax ( Capsicum annuum L. var. aviculare), and habanero orange and habanero white ( Capsicum chinense Jacq.)]. Capsaicin content was higher, as expected, in the fruits of habanero orange and habanero white, followed by sukurre, chawa, xkat’ik, and maax. Dihydrocapsaicin content did not follow the same scheme, being higher in the fruits of sukurre, followed by chawa, habanero white, habanero orange, and maax. Xcat’ik showed minor quantities of dihydrocapsaicin, while dulce chili contained only traces of these two alkaloids.