Determinazione del contenuto di capsaicina nella placenta, semi e pericarpo in diverse varietà di peperoncino (Capsicum spp.).

Capsaicinoids is a group of 12 or more related alkaloids responsible of the pungent sensation in fruits of the Capsicum genus. Capsaicin and dihydrocapsaicin are responsible for more than 90% of pungency. This work describes the quantitative analysis made by high-performance liquid chromatography / DAD of content of capsaicin in the pericarp, placenta and seeds of eight chili pepper ecotypes. Total capsaicin content was higher, as expected, in the fruits of "Habanero Red" and "Habanero yellow", followed by Calabrian cornet and the ecotype belonging from Basilicata region and Calabria region. The lowest quantity in capsaicin is contained in Scotch Bonnet accession.