Determination of Capsaicin and Pungency of Ten Chilli Cultivars Using HPLC Method

Abstract

Pepper (Capsicum spp.) is a high-value spice and vegetable crops used for commercial and industrial purpose. Pepper fruit is an excellent source of nutritional compounds. It is the main source of capsaicin, which varied strongly during fruit growth and maturation. The aim of the present study was to evaluate the effect of development stage of the fruit on capsaicin and pungency of ten pepper cultivars. Significant differences were observed among cultivars, with capsaicin content ranging from 38.55 mg·g^-1 to 91,778.27 mg·g^-1 and pungency values from 693.95 SHU to 1,652,008.91 SHU, indicating substantial variability in capsaicinoid accumulation. In all cultivars, capsaicin content and SHU increased progressively during early fruit development, reached peak levels at approximately 50 days after flowering, and declined slightly at the fully ripe stage. The highest pungency levels were recorded in Trinidad Moruga Scorpion (BC) and Bhut Jolokia (MG), confirming their classification as extremely pungent cultivars, whereas Biquinho pepper (TT) exhibited negligible capsaicin accumulation. Cluster analysis further classified the cultivars into distinct groups corresponding to their pungency levels, highlighting clear biochemical differentiation. The observed trends are associated with the regulation of capsaicinoid biosynthesis, particularly the activity of key enzymes involved in the phenylpropanoid and branched-chain fatty acid pathways. These findings demonstrate a strong correlation between capsaicin content and pungency and emphasize the combined influence of genetic factors and fruit developmental stage on capsaicinoid accumulation. The results provide valuable insights for optimizing harvest time and selecting suitable cultivars for targeted applications in food processing and bioactive compound production.