Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis

Table 1

Content of capsaicinoids and pungency levels in Chiltepin chili samples cultivated in Lagunera Region, Mexico.

Sample; (maturation stage-fertilization)	HPLC									Spectrophotometer
	n-DHC		C		DHC		C : DHC ratio	Total capsaicinoids	SHU	Total capsaicinoids
	mg g^−1; dry weight	%	mg g^−1; dry weight	%	mg g^−1; dry weight	%		mg g^−1; dry weight		mg g^−1; dry weight
Ch1 RR-Cr	3.96 ± 0.25^bc	7	17.79 ± 1.04^a	30	37.21 ± 2.19^e	63	1 : 2.1	58.95 ± 3.46^b	922,233 ± 54,074^bc	53.38 ± 2.00^b	859,404 ± 32,248^b
Ch1 GM-Cr	4.60 ± 0.19^cd	6	23.78 ± 0.87^b	33	41.67 ± 1.48^f	59	1 : 1.8	70.04 ± 2.54^c	1,096,393 ± 39,631^cd	59.47 ± 2.11^b	957,517 ± 34,022^b
Ch1 RR-Vc	4.63 ± 0.36^cd	8	31.24 ± 2.12^c	52	24.08 ± 1.61^c	40	1 : 0.8	59.95 ± 4.09^b	933,736 ± 63,333^bc	ND	ND
Ch1 GM-Vc	6.11 ± 0.33^ef	8	42.02 ± 1.93^d	54	29.49 ± 1.32^d	38	1 : 0.7	77.62 ± 3.58^cd	1,208,086 ± 55,466^de	79.95 ± 0.99^c	1,287,262 ± 16,010^c
Ch2 RR-Cr	5.41 ± 0.29^de	7	43.08 ± 1.26^de	59	23.37 ± 0.50^bc	32	1 : 0.5	71.87 ± 2.04^c	1,120,242 ± 30,824^cd	81.83 ± 2.54^c	1,317,507 ± 40,947^c
Ch2 GM-Cr	8.55 ± 0.33^h	9	40.14 ± 0.25^d	43	43.77 ± 0.24^f	47	1 : 1.1	92.45 ± 0.61^e	1,430,315 ± 8,629^fg	109.64 ± 1.59^e	1,765,283 ± 25,650^e
Ch2 RR-Vc	6.43 ± 0.22^fg	7	43.06 ± 0.72^de	48	37.39 ± 0.67^e	42	1 : 0.9	86.88 ± 1.45^e	1,355,038 ± 22,338^ef	97.73 ± 4.37^d	1,573,485 ± 70,367^d
Ch2 GM-Vc	8.38 ± 0.27^h	8	56.68 ± 1.49^f	53	39.63 ± 1.03^ef	37	1 : 0.7	104.69 ± 2.77^f	1,628,524 ± 42,886^g	118.93 ± 3.47^f	2,468,807 ± 55,855^f
Ch3 RR-Cr	1.63 ± 0.04^a	5	15.96 ± 0.40^a	52	11.96 ± 0.26^a	39	1 : 0.8	29.55 ± 0.7^a	464,591 ± 11,055^a	20.18 ± 0.21^a	324,924 ± 3,381^a
Ch3 GM-Cr	5.97 ± 0.14^ef	8	39.92 ± 0.66^d	55	25.24 ± 0.39^c	35	1 : 0.6	71.13 ± 1.16^c	1,104,602 ± 17,743^cd	76.79 ± 0.52^c	1,236,362 ± 8,379^c
Ch3 RR-Vc	3.23 ± 0.18^b	6	26.75 ± 1.11^bc	54	19.15 ± 1.88^b	39	1 : 0.7	49.12 ± 2.69^b	768,946 ± 42,380^b	62.18 ± 2.19^b	1,001,040 ± 35,293^b
Ch3 GM-Vc	7.08 ± 0.70^g	8	47.53 ± 3.54^e	54	31.93 ± 2.83^d	37	1 : 0.7	86.53 ± 7.02^de	1,345,094 ± 108,385^ef	89.77 ± 2.57^c	1,445,312 ± 41,422^c

Red ripening (RR), green mature (GM), control (Cr), and vermicompost supplement (Vc); nordihydrocapsaicin (n-DHC), capsaicin (C), and dihydrocapsaicin (DHC); Scoville heat units = SHU. Content of n-DHC was calculated as equivalents of DHC. Means in the same column followed by different letters (a–h) were significantly different by Tukey’s test at . ND = not detected. Capsaicin content converted to SHU using equation from [21].