Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua

Abstract

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 (p50.05) among chili pepper types and cultivars ranging from 54.8 g/kg dry matter to 130.1 g/kg dry matter. Ash content (p50.05) 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 (p50.05) ranged from 22.6 g/kg dry matter to 137.6 g/kg dry matter showing statistical differences.