Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua
2013
Orellana-Escobedo, L. | Garcia-Amezquita, L.E. | Olivas, G.I. | Ornelas-Paz, J.J. | Sepulveda, D.R.
Capsaicinoids content and proximate composition of Mexican chili peppers, widely used in the State of Chihuahua, México, were determined. Capsaicinoids content was determined by high-performance liquid chromatography (HPLC) technique. Proximate composition was determined by official AOAC methods. Scoville Heat Units (SHU) were also calculated. Capsaicin content ranged between 22.8 mg/kg and 9097.3 mg/kg dry matter. Dihydrocapsaicin content ranged between 36.8 mg/kg and 4023.6 mg/kg dry matter. Scoville Heat Units ranged between 961 and 211,248. Moisture content was determined with differences (p < 0.05) among chili pepper types and cultivars ranging from 54.8 g/kg dry matter to 130.1 g/kg dry matter. Ash content (p < 0.05) ranged from 58.1 g/kg dry matter to 96.1 g/kg dry matter showing statistical differences. Protein content ranged from 120.5 g/kg dry matter to 152.2 g/kg dry matter showing no statistical differences. Fat content (p < 0.05) ranged from 22.6 g/kg dry matter to 137.6 g/kg dry matter showing statistical differences.
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