Quantitative determination of Capsaicin, oleoresin and ascorbic acid content in Chilli (Capsicum annuum L.)

Abstract

Chilli (Capsicum annuum L.) are highly valuable crops, playing diverse roles as a spice, medicine and source of antioxidants. Capsaicin, the compound responsible for their heat, holds significant potential for appetite control, pain relief and even cancer prevention. While data on capsaicin and other important biochemical components is often limited, breeding efforts strive to enhance crop quality for both human health and economic benefit. This study investigated the capsaicin, oleoresin, and ascorbic acid (vitamin C) content in diverse chilli lines, crosses and standard checks using a colorimetric method. We observed remarkable variations in these key components among parent genotypes and hybrids. Interestingly, specific lines excelled in each domain: Byadagi Dabbi for oleoresin, KCA-44-2 for capsaicin, and KCA-24-1 for ascorbic acid. Notably, some hybrid crosses, particularly Byadagi dabbi × KCA-24-1, KCA-5-3× KCA-24-1, and Byadagi dabbi × KCA-24-1, displayed synergistic effects, exceeding parental levels of these compounds. These findings highlight the potential of cross-breeding to enhance desirable traits and create chilli varieties with even greater nutritional value, heat intensity, and aroma. Our study provides a valuable foundation for future research in chilli breeding, paving the way for the development of improved cultivars with significant benefits for consumers and farmers alike.