Capsaicin has been recognized as the major component and it makes upto 70% of the total capsaicinoids. Capsaicin is the major of the capsaicinoids which produce pungency in chillies. It is a stable and powerful alkaloid. Capsaicin content varies with the variety, climate, geographical location, maturity when harvested, and the methods for processing or preservation. The present study deals with the estimation of capsaicin in five different varieties of Capsicum annuum and to ascertain the varieties which contain the most appreciable amounts of capsaicin. Capsaicin was detected and quantified in all the varieties studied by HPLC. The amount of caspsaicin varied from 37.92% to 44.46% (per 10 g of extract).
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