Capsaicin and Ascorbic Acid Content in the High Yielding Chili Pepper (Capsicum annuum L.) Landraces of Northern Benin

Abstract

Chili pepper constitutes one of more consumed spices in the world. It is very sought after in the pharmaceutical industries for its richness in capsaicin and in vitamin C. These two compounds are exploited for the production of insecticides (capsaicin) and several medicinal drugs use in the prevention of some illness. Capsaicin and vitamin C content belong to the parameters that determine chili pepper quality on the international market. For this reason, capsaicin and ascorbic acid content of 22 high yielding chili pepper landraces of northern Benin were determined by spectrophotometry. The results shown that landraceBO81 possesses the highest content in capsaicin (307.87 mg/100g of dry weight, corresponding to a value of 49.260 under the scale of Scoville) while landraceDO59D revealed the lowest content in capsaicin (76.5 mg/100g of dry weight, corresponding to a value of 12.260 under the scale of Scoville). Based on the scale of Scoville, all landraces analyzed are rich in capsaicin and vitamin C, and can be competitive on the market. Ascorbic acid (vitamin C) content varies from 84.64mg to 192.64 mg per 100g of fresh weight with an average of 125.70 mg. The higher value was recorded with landraceAL103B while the lowest was found with land race AT3. According to FAO (Food and Agricultural Organization) and WHO (World of Health Organization) recommendations, fifteen landraces (AL103B; AL109A; AT21A; DO58B; AL99; AT32A; BO94; DO52; BO48A; DO62; Do56; DO45A; DO59D; AT29C and AT28.) having more than 112.5 mg per 100g of fresh matter are rich in, and could be considered as potential sources of vitamin C.