Capsaicin Content in Seven Chili Pepper Cultivars Quantified by HPLC

Habanero peppers contained 4,777 mg/kg of capsaicin, which was approximately 29,000% higher than the content found in Jalapeños. This dataset provides quantitative profiling of capsaicin levels across seven cultivars, including Habanero, Thai chili, Serrano, Jalapeño, Shishito, Poblano, and Anaheim, using optimized high-performance liquid chromatography. The research was authored by Pramod Pandey and last updated in May 2026.

Use Cases

• Ranking pepper spiciness based on quantified capsaicin levels mentioned in the description
• Comparing capsaicin extraction efficiency between dry and wet pepper samples as described
• Developing objective pungency scales as an alternative to Scoville Heat Units using HPLC data
• Informing cultivar selection for specific capsaicin yield targets in agricultural production

Strengths

• Provides specific capsaicin measurements for seven distinct cultivars, with Habanero at 4,777 ± 588 mg/kg dry weight
• Includes comparative analysis showing dry-pepper extractions yielded 542%–1,110% more capsaicin than wet-pepper extractions
• Dataset is openly available under a CC-BY-4.0 license for reuse and redistribution

Limitations

• Row count is unknown, which may limit suitability assessment
• Column-level documentation is absent; field semantics must be inferred after download
• Dataset is small (234.9 KB), indicating a limited scope focused on a specific experimental analysis

Provenance

Source

figshare

Collection Method

Quantification via reversed-phase HPLC with UV-Vis detection on pepper samples

Freshness

Last updated 2026-05-07 05:34:41; freshness should be verified