Estimation of Capsaicin Content of Two Varieties of Green Chilies by TLC Method

This study was aimed at finding out capsaicin content from two commonly used pungent varieties of green chilies in Tamilnadu, belonging to Capsicum frutescens namely, small variety (Capsicum annuum annuum ) used for cooking and an another variety used for making bajji (Capsicum annuum grossum) were estimated by TLC (Thin Layer Chromatography) method. Using varying doses of standard capsaicin calibration curve was obtained using regression analysis. The unknown concentration of capsaicin content in two varieties of chilies was found out from the standard curve by extrapolation method. The results were analysed by student t test. The capsaicin content in whole fruit and sees of small chili and bajji are not statistically significant (p > 0.05). This suggests that capsaicin content is almost equal in whole fruit and seeds of both the chilies. Whereas there is significant difference between the two chilies in capsaicin content of pericarp (p < 0.05) suggesting that Capsicum.annuum annuum is having more capsaicin concentration than Capsicum.annuum grossum.