Capsaicin Content in Seven Chili Pepper Cultivars Quantified by HPLC

Pramod Pandey's research dataset quantifies capsaicin levels in seven chili pepper cultivars using high-performance liquid chromatography. It ranks cultivars from Habanero (4,777 ± 588 mg/kg dry weight) to Anaheim (0.9 ± 0.04 mg/kg dry weight) and compares extraction yields from dry versus wet peppers. The dataset was last updated on 2026-05-07.

Use Cases

• Ranking pepper pungency based on HPLC-measured capsaicin content.
• Comparing capsaicin extraction efficiency between dry and wet pepper processing methods.
• Validating or supplementing Scoville Heat Unit (SHU) ratings with quantitative chemical analysis.

Strengths

• Provides specific capsaicin concentration values for seven distinct cultivars, including Habanero (4,777 ± 588 mg/kg) and Anaheim (0.9 ± 0.04 mg/kg).
• Compares extraction yields, finding dry-pepper extractions yielded 542%–1,110% more capsaicin than wet-pepper extractions.
• Uses a standardized analytical method (reversed-phase HPLC with UV-Vis detection) for objective quantification.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Dataset size is 314.3 KB, indicating a limited scope.

Provenance

Source

Pramod Pandey via figshare.

Collection Method

High-performance liquid chromatography (HPLC) analysis of pepper samples.

Freshness

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