Estimation of capsaicin and capsaicinoid contents of high pungent chilli accessions of Andaman & Nicobar Islands and North-East India Bharathi L.K.*, Rengasamy Seeni**, Singh Rajender***, Prabhu K.V.***, Sharma Amit, Singh Anita***, Behera T.K., Sivakumar P.S.** Division of Vegetable Science, Indian Agricultural Research Institute, New Delhi, 110 012 *Corresponding author's present address: Central Horticultural Experiment Station, Bhubaneswar, Orissa; E-mail: alkb@rediffmail.com
**Division of Agril. Chemical, IARI, New Delhi
***Division of Genetics, IARI, New Delhi
Online published on 3 January, 2012. Abstract A native variety of chilli pepper from Andaman & Nicobar Islands (IC 553688), was characterized and the capsaicinoids content were estimated in terms of parts per million of heat (ppmH) by high performance liquid chromatography. The genotype IC 553688 had greenish-white petals, blue anthers, constriction between calyx and pedicel, fruits borne in clusters of 2–4 and had distinct aroma resembling to clarified butter. The leaf surface has characteristic crinkled pattern between the veins. One way ANOVA indicated that all the chilli accessions differed significantly in their capsaicin, Dihydrocapsaicin, CapDihcapsaicin and pungency levels (p<0.01). Among the varieties, IC 553688 was found to be more pungent with high capsaicinoids content (29,140.63 ppmH) and pungency value at 4, 37,109.52 Scovillie Heat Unit (SHU) as compared to that of C. chinense cv. Tezpur Local (10,170.60 ppmH and 1, 52,558.99 SHU), C. frutescens cv. Pusa Sadabahar (3,922.47 ppmH and 58,837.10 SHU) and C. annuum cv. Pusa Jwala (2,778.86 ppmH and 41,682.95 SHU) respectively. The genotype IC 553688 has become well adapted to hot and humid climate of Andaman and Nicobar islands where it has potential to be grown commercially for the extraction of nutraceuticals. Top Keywords Capsaicin, dihydrocapsaicin, Scovillie heat unit, pungency, Capsicum species. Top |