Capsaicin Content in Seven Chili Pepper Cultivars Quantified by HPLC

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

Use Cases

• Ranking pepper spiciness based on HPLC-derived capsaicin content mentioned in the description
• Comparing capsaicin extraction efficiency between dry and wet pepper samples as described
• Providing an objective alternative to the Scoville scale for pungency assessment as discussed

Strengths

• Provides specific capsaicin concentration values for seven distinct cultivars, including Habanero (4,777 mg/kg) and Anaheim (0.9 mg/kg)
• Uses a standardized, reproducible analytical method (reversed-phase HPLC with UV-Vis detection)
• Includes comparative analysis showing dry-pepper extractions yielded 542%–1,110% more capsaicin than wet-pepper extractions

Limitations

• Dataset is very small (16.6 KB), suggesting limited scope and likely a single table of results
• Column-level documentation is absent; field semantics must be inferred after download
• Row count is unknown, which may limit suitability assessment

Provenance

Source

Pramod Pandey via figshare

Collection Method

Capsaicin quantified using reversed-phase high-performance liquid chromatography (HPLC) with UV-Vis detection.

Freshness

Last updated 2026-05-07 05:34:42; freshness should be verified