Capsaicin production in Capsicum annum

by: Dee LoVallo

Capsaicin, the secondary metabolite of peppers, evokes a desensitization response in primary sensory neurons that is utilized therapeutically in the treatment of nerve disorders. An investigation into the concentration and production of capsaicin in Habanero, Serrano, Jalepeño, Anaheim, and Hungarian pepper varieties in the genus Capsicum was performed utilizing HPLC analysis technology. Significant differences in capsaicin content were detected in pepper variety and pepper section. Habanero peppers had a significantly greater concentration of capsaicin than all other pepper varieties. A significantly greater concentration of capsaicin was also detected in the top section of peppers in comparison with the base of the pepper. Therefore, the top section of Habanero peppers will elicit the strongest physiological and pharmaceutical effects in human beings and provide the most economical means of obtaining capsaicin for therapeutic applications.

Research Advisor: Beverly J. Brown, Ph.D., Nazareth College