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