Quantitative determination of the pungent principle (capsaicin) of Ceylon chillies (Capsicum species)

Abstract

There is a remarkable variation in the pungency of different varieties of capsicum and this investigation describes a method for the determination of the total capsaicin content in the fruits of Capsicum species. The extraction procedure is based on a method by which phenolic interference is reduced to a minimum by selective solubility. During the various stages of extraction, before any extract is rejected, thin-layer chromatography is used as a monitoring device. The spectrophotometric determination of the total capsaicin content is based on the colour reaction of capsaicin with tungstophosphoric acid-molybdophosphoric acid reagent. The relative concentrations of capsaicin (milligrams per 100 g dry weight) in different varieties of capsicum are calculated by reference to a calibration graph.