Kandungan Kapsaisin dan Dihidrokapsaisin Pada Berbagai Buah Capsicum

Sukrasno Sukrasno ( Jurusan Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, ITB)
Siti Kusmardiyani ( Jurusan Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, ITB)

Jurnal Matematika & Sains
Vol 2, No 1 (1997)

Search for the hotest chilli pepper (Capsicum) fruits which was based on their capsaisinoid contents has been conducted. Chilli pepper fruits were collected from various places in Indonesia and two of them from Japan. From the 25 kinds of chilli pepper analysed, it was found that all C. frutescens contained capsaicinoids while in some C. annuum these compounds were not detected. Capsaicinoid content in chilli pepper fruits is affected by the their age and the highest content found in mature fruits before ripening which is indicated by the change of colour from green or pale yellow to red.