Evaluation of capsaicin content in red and green chillies

The prevalent use of dried chilli powder in dacoity or looting cases is well known in criminology. The main ingredient of chillies, dried or green is the alkaloid, 'Capsaicin' highly pungent and lachrymatory in nature, which forces criminals to run away from the scene or to make them surrender. The effect of lachrymation depends on the capsaicin content of different varieties of chilli powder. In this context, study of capsaicin content of varieties of red and green chillies of different origin: Madras, Kashmir, Kolhapur (Lavangi), Simla and Sankeshwari has been undertaken(1). The percentage of capsaicin, was estimated by the HPLC technique operating at ambient temperature suitable for highly volatile alkaloids. such as capsaicin. The percentage of capsaicin found in different varieties of chillies is (a) Red chillies: Madras-0.21; Kashmir-0.13; Sankeshwari-0.127 and Kolhapur(Lavangi)-0.22; and (b) Green chillies: Sankeshwari-0.064; Kolhapur(Lavangi)-0.165; Madras-0.114; and Simla-0.042. The high water content in green chillies, does not interfere with the analysis of capsaicin by HPLC.