Estimation of capsaicin in seven cultivated varieties of Capsicum Annuum L.

One of the most important traits of chillies is pungency. It is a desirable attribute in many foods which increases the acceptance of the insipid basic nutrient foods. Pungency is produced by the capsaicinoids (alkaloid compounds), that are formed only in the plant genus Capsicum. Among the different capsaicinoids in different Capsicum species, Capsaicin has been recognized as the major component. 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 seven different varieties of Capsicum annuum and to ascertain the varieties which contain the most appreciable amounts of capsaicin. . Capsaicin was estimated at the turning red stage in all the seven varieties by the HPTLC technique. Capsaicin was detected and quantified in all the varieties studied. The amount of caspsaicin varied from 0.017% (cv Sanyogita special) to 0.199 % (cv Phule jyoti).The mean value recorded was 0.074%.