Determination of Capsaicin and Dihydrocapsaicin in Habanero Pepper (Capsicum chinense Jacq.) Hybrids Cultivated in Yucatán, México

The Habanero pepper (Capsicum chinense Jacq.) is the main crop of the Yucatán Peninsula and is recognized and distinguished from other Habanero peppers cultivated elsewhere in the world due to its aroma, flavor, and high pungency, which is conferred by a group of compounds called capsaicinoids. These compounds are in high demand by various industries due to their antioxidant, anti-inflammatory, analgesic, and antimicrobial properties. The present study aimed to quantify capsaicin and dihydrocapsaicin contents in 29 Habanero pepper hybrids cultivated under greenhouse conditions in Yucatán and to evaluate their pungency potential. Capsaicinoids were extracted from mature fruits using acetonitrile and quantified by HPLC with fluorescence detection (HPLC-FLD). Capsaicin concentrations ranged from 19.95 to 73.55 mg g−1 dry weight (DW), while dihydrocapsaicin varied from 4.57 to 14.36 mg g−1 DW. Total capsaicinoid content differed significantly among hybrids, ranging from 27.33 to 85.05 mg g−1 DW, corresponding to pungency levels between 439,979 and 1,369,360 Scoville Heat Units (SHU). Hybrids H14, H15, and H3 exhibited exceptionally high pungency, exceeding 1.1 × 106 SHU. The wide variability observed under uniform growing conditions indicates pronounced genotype-dependent differences in capsaicinoid accumulation and identifies promising hybrid materials for breeding programs and agro-industrial applications requiring elevated capsaicinoid content.