Capsaicinoids Content of Some Indigenous Capsicum Varieties of Assam, India

Abstract

Seven indigenous varieties of capsicum belonging to five different species available locally in Assam were collected and evaluated for capsaicinoids content with a view to assess their relative potency and/or hotness in order to ensure the functional as well as the nutritional quality of capsicum. These include Capsicum annum (Jati Jolokia), Capsicum baccatum (Ohm Jolokia), Capsicum chinense (Bhut Jolokia), Capsicum frutescens (Dhan Jolokia, Maam Jolokia, Totta Bias) and Capsicum pubescens (Bhikue Jolokia). The word Jolokia usually refers to the vernacular (Assamese) name of capsicum or chilli that is often used just after the particular local name of the capsicum variety as mentioned above by the local people of Assam. Results indicate that Bhut Jolokia (Capsicum chinense) and Dhan Jolokia (Capsicum frutescens) possess comparatively higher amount of capsaicinoids (>2%) than other varieties of capsicum. The capsaicinoids content of Bhut Jolokia (2.45%) was still higher than that of Dhan Jolokia (2.14%). Different varieties of capsicum with decreasing order of their capsaicinoids content are as follows: Bhut Jolokia (2.45%) > Dhan Jolokia (2.14%) > Maam Jolokia (1.38%) > Bhikue Jolokia (0.92) > Ohm Jolokia (0.67%) > Jati Jolokia (0.51%) > Totta bias (0.25%). It is very interesting that in addition to Bhut Jolokia, the hottest capsicum of the world, another potential and hot capsicum variety i.e., Dhan Jolokia has been evolved. However, our present study was an attempt to identify such potential and hot capsicum varieties available locally in Assam for the production of capsaicinoids at large in order to meet the increasing demand of capsicum or capsaicinoids in the global market. Furthermore, large scale cultivation and proper utilization of these indigenous capsicum varieties will help improve the agricultural economy of the state and the country as a whole.

Keywords: indigenous, Bhut Jolokia, Dhan Jolokia, capsaicioids, climatic condition, capsaicin