Quantitative analysis of capsaicinoids in Capsicum annuum using HPLC/UV

Abstract

Capsicum annuum belongs to the Solanaceae family, crops of which are extensively cultivated worldwide. It is a food source containing various nutrients and vitamins and also serves as a medicine for treating ailments. The burning feeling experienced while consuming Capsicum fruits is due to the presence of capsaicinoids, particularly capsaicin and dihydrocapsaicin. This study aimed to assess the content of these two compounds in 34 varieties of capsicum and paprika. High-performance liquid chromatography with a gradient elution system and a reversephase YMC Pack-Pro column with UV detection at 280 nm was employed. The results revealed that, among the 34 samples, only six samples (samples 1, 15, 20, 29, 32, and 34) contained capsaicin and dihydrocapsaicin, and their highest contents were found in sample 1 - variety name: Sungil-c (capsaicin: 3.42 mg/g extract, dihydrocapsaicin: 1.20 mg/g extract). These findings suggest that the content of these two compounds is attributed to the variety and is influenced by geographical location and environmental factors. Additionally, this study provides a basis for establishing a C. annuum variety with high capsaicin and dihydrocapsaicin contents.