Capsaicin Content in Seven Chili Pepper Cultivars Quantified by HPLC

Research by Pramod Pandey quantifies capsaicin levels in seven chili pepper cultivars using high-performance liquid chromatography (HPLC). 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. The study was last updated on 2026-05-07.

Use Cases

• Ranking chili 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

• Provides specific capsaicin concentration values for seven distinct cultivars, including standard deviations.
• Quantifies a 542%–1,110% increase in capsaicin yield from dry-pepper extractions compared to wet-pepper extractions.
• Offers a clear ranking of cultivars from hottest (Habanero) to mildest (Anaheim).

Limitations

• Dataset is very small (12.3 KB), indicating limited scope.
• 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 HPLC with UV-Vis detection.

Freshness

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