Journal of Pain & Relief
Open Access

Abstract

Classification of capsicum peppers based on the capsaicin contents has become the hallmark because of confusions surrounding the identities of some varieties. The capsaicin and moisture contents of three varieties of capsicum peppers [Capsicum fructescens- Bird eye pepper(X1) and two varieties of Capsicum annum: Chilli pepper (X2) and sweet pepper (X3)] were determined and the level of pungency related to reported observed effects on human-beings. Extraction was carried out using modified method described by Kosuge et al (1958), fractions obtained identified as capsaicin by comparing their ir with literature data. For every 50g of capsicum pepper, mean values of capsaicin extracts were: 0.206±0.02 g (0.412%) and 0.066±0.01g (0.132%) for samples X1 andX2, respectively. For X3, capsaicin content was in trace amount (<0.001±0.00 g, -<0.002%). Values suggest species ? specific relationship in capsaicin content and composition. Moisture content correlated moderately negatively with capsaicin content. Moisture contents were higher in two varieties- X2 (66.97±0.05%) and X1 (51.57±0.03%); X3 had the lowest moisture content of 43.19±0.01% suggesting that moisture content and not size affects the level of pungency contrary to popular believe that the bigger pepper are, the hotter. Bird-eye and chilli peppers, with high capsaicin content, would have medicinal values while sweet pepper would suffice as vegetables and for psychological satisfaction to pepper lovers without adverse effects. The method of extraction and identification appeared adequate for quantitation of capsaicin and could be used in developing countries faced with scarce equipment and most reagents unavailable.

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