Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters


INDUSTRIAL CROPS AND PRODUCTS, vol.32, no.3, pp.434-438, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.1016/j.indcrop.2010.06.013
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.434-438
  • Recep Tayyip Erdoğan University Affiliated: Yes


Capsaicin is a pungent capsaicinoid and is the main therapeutic and flavoring compound of Capsicum pepper species. Capsicum species have an important place in world spice production and markets. They are adapted to warm climates and are widely grown in China and Turkey. Besides food purposes, they have renowned therapeutic properties for a number of illnesses. In the present study, various Capsicum species and lines were studied for their capsaicin contents according to different harvest time and drying parameters. In this concept, some local lines and introduced Capsicum species (Capsicum frutescens 26, Aci Cicek 52 and Capsicum chinense 38) from different countries were cultivated under the ecological conditions of the Cukurova region of Turkey in 2003-2004. Plants were harvested at two different times and three phases in each harvest time and drying parameters, related to ripening, and dried by various techniques (sun, solar tunnel dryer and cabinet dryer at varying drying temperatures such as 40 degrees, 60 degrees and 80 degrees). The capsaicin contents of different Capsicum species and lines were affected by harvest time and drying parameters. Capsaicin contents were within the range 0.50-4.20%. The highest capsaicin content was obtained from the solar tunnel drying at the second harvest in the local Capsicum line Act Cicek 52. Published by Elsevier B.V.