Capsaicin Content in Seven Chili Pepper Cultivars Quantified by HPLC

Seven chili pepper cultivars were ranked by capsaicin content using high-performance liquid chromatography (HPLC). Habanero had the highest content at 4,777 ± 588 mg/kg dry weight, while Anaheim had the lowest at 0.9 ± 0.04 mg/kg. The dataset was created by Pramod Pandey and last updated on 2026-05-07.

Use Cases

• Ranking pepper spiciness based on HPLC-measured capsaicin content.
• Comparing capsaicin extraction efficiency between dry and wet pepper samples.
• Providing an objective alternative to the Scoville Heat Units (SHU) scale for pungency assessment.

Strengths

• Capsaicin content is quantified for seven distinct cultivars, providing a comparative ranking.
• Specific numerical results are provided, such as Habanero containing 4,777 ± 588 mg/kg dry weight.
• The methodology (HPLC) is explicitly stated, suggesting a reproducible measurement approach.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The dataset is small (370.0 KB), indicating limited scope.

Provenance

Source

figshare, author Pramod Pandey.

Collection Method

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

Freshness

Last updated 2026-05-07 05:34:40; freshness should be verified.