Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

Food Chem. 2014 Jun 15;153:200-6. doi: 10.1016/j.foodchem.2013.12.068. Epub 2013 Dec 25.


The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper (Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1,789 μmol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.

Keywords: Capsaicinoid content; Capsicum annuum L.; HPLC; Hot peppers; Maturation; Ultrasound-assisted extraction.

MeSH terms

  • Capsaicin / analysis*
  • Capsicum / chemistry*
  • Capsicum / growth & development
  • Chromatography, High Pressure Liquid
  • Fruit / chemistry
  • Fruit / growth & development*
  • Molecular Structure
  • Plant Extracts / chemistry*
  • Vegetables / chemistry*


  • Plant Extracts
  • Capsaicin