in Turkey

In this research the major pungent components of chilli peppers, namely capsaicin, dihydrocapsaicin and nordihydrocapsaicin, were determined by high-performance liquid chromatography. Chilli pepper varieties Maras, Sus, Cin and Isot were collected from different regions (Maras and Urfa) of Turkey. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin contents of Maras peppers were 0.81-1.42, 0.38-0.70 and 0.01-0.04 mg g(-1) respectively. Total capsaicinoid contents of Sus, Cin and Isot peppers were 2.11, 4.70 and 0.55 mg g(-1) respectively, while total capsaicinoid contents of their seeds were 0.63, 1.70 and 1.60 mg g(-1) respectively. All the peppers in this study belong to the family Solanaceae, genus Capsicum and species annuum or frutescens. (c) 2005 Society of Chemical Industry.C1 Ankara Univ, Muhendislik Fak, Dept Food Engn, Fac Engn, TR-06110 Ankara, Turkey.Pamukkale Univ, Fac Engn, Dept Food Engn, TR-20020 Denizli, Turkey