Abstract
Genetic resources in the genus Capsicum (chili), family (Solanaceae), are important for being a natural source of capsaicin. The information about this feature is scarce in native chili species in Ecuador. The aim of this study was to analyze main morphological characteristics in plants, fruits and seeds of five species of the genus Capsicum: C. baccatum, C. chinense, C. pubescens, C. annuum y C. frutescens, collected in the provinces of Loja, Santo Domingo de los Tsachilas, Esmeraldas, Los Rios and Morona Santiago. We also identified and quantified the capsaicin present in the oleoresin coming from fruits of these species. Identification of capsaicin was performed by Thin Layer Chromatography (TLC), comparing the oleoresins with the standard USP capsaicin (98.9 %), getting an Rf value of 0.184; capsaicin denotes a low fluorescence at a wavelength of 254nm. Capsaicin was quantified using High Performance Liquid Chromatography (HPLC). Capsicum chinense presented the highest yield with an average of 11340 mg/kg, it was concluded that this species has a high potential for Capsaicin extraction, which can be used commercially in food and/or pharmaceutical industry.
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