Capsaicinoid determination in types and cultivars of chiles and during storage at different temperatures

The total capsaicinoid and carotenoid contents of various fresh chiles (Capsicum spp.) were determined spectrophotometrically after 70% methanol elution from Sep-pak cartridges. The main capsaicinoids (capsaicin, dihydrocapsaicin, and nordihydrocapsaicin) were determined by HPLC on methanol extracts for cultivars of ‘Ancho’, ‘Jalapeño’ and ‘Serrano’ chiles and in storage tests on ‘Jalapeño’ and ‘Serrano’ chiles. The capsaicinoid and carotenoid concentrations varied among different types of chiles. Capsaicinoids increased with ripening in cultivars ‘Perón’, ‘Poblano’ and ‘Jalapeño’ chile, remained the same in ‘Serrano’ chiles, and decreased in ‘De arbol’ chiles. In different cultivars of ‘Ancho’, ‘Jalapeño’ and ‘Serrano’ chiles, total capsaicincoids averaged 40, 193, and 377 mg 100 g^‑1 dry weight, respectively. Among these three chile types, the capsaicin, dihydrocapsaicin and nordihydrocapsaicin concentrations averaged 47.6, 42.1 and 10.3% of total capsaicinoids, respectively. Capsaicinoid concentrations in ‘Jalapeño’ and ‘Serrano’ chiles did not change during storage for 3 weeks at different temperatures (2.5 to 12.5°C) when determined on chiles of marketable quality.