Determination of capsaicin content in organically and conventionally grown chili fruits

Abstract

Capsicum annuum L. (chili) is widely consumed for its pungency and is commonly used as a condiment, while also boasting numerous pharmaceutical and medicinal properties. Capsaicin, an odorless alkaloid with an intense, often irritating flavor, is the primary bioactive compound in chili, accompanied by other capsaicinoids like dihydrocapsaicin and nordihydrocapsaicin, which offer high nutritional value. Chromatographic techniques were employed to identify and quantify a broad range of capsaicin and related compounds in four chili fruit samples of Kharpuri variety from both conventional and organic cultivation. Using the HPTLC method, capsaicin content was found to be significantly higher in organic chili fruits grown in Rajasthan, India (0.3635 mg/g), compared to conventionally grown fruits (0.1368 mg/g). The difference in capsaicin levels highlights the impact of cultivation methods, with conventional farming relying on chemical fertilizers and pesticides, while organic farming uses eco-friendly fertilizers and biopesticides. This comparative study underscores the nutritional and bioactive advantages of organic chili fruits grown under natural conditions.