. 2014 Apr 24;19(4):5434–5447. doi: 10.3390/molecules19045434

Table 2.

Capsaicin and dihydrocapsaicin content in various species of Capsicum.

Species/part	Extraction solvent	Capsaicin	Dihydrocapsaicin	[Reference]
C. frutescens	Ethanol	0.7 mg g⁻¹ fresh weight	0.4 mg g⁻¹ fresh weight	Zhuang et al., 2012 [21]
C. annuum	Methanol	2.3 mg g⁻¹ extract	0.8 mg g⁻¹ extract	Alvarez-Parrilla et al., 2011 [5]
C. annuum	Ethanol	0.3 mg g⁻¹ extract	0.2 mg g⁻¹ extract	Othman et al., 2011 [9]
C. chinense Seeds	Acetonitrile	14.0 mg g⁻¹ dried fruits	5.2 mg g⁻¹ dried fruits	Chinn et al., 2011[23]
C. chinense Shells		5.0 mg g⁻¹ dried fruits	1.3 mg g⁻¹ dried fruits
C. chinense Whole fruits		7.0 mg g⁻¹ dried fruits	2.0 mg g⁻¹ dried fruits
C. frutescens Seeds	Methanol	1.1 mg g⁻¹ fresh weight	0.5 mg g⁻¹ fresh weight	Wahyuni et al., 2011 [26]
C. frutescens Pericarp	Methanol	0.6 mg g⁻¹ fresh weight	0.1 mg g⁻¹ fresh weight	Wahyuni et al., 2011 [26]
C. chinense	Ethanol	4.3 mg g⁻¹ fresh weight	2.4 mg g⁻¹ fresh weight	Menichini et al., 2009 [1]
C. frutescens	Acetonitrile	3.7 mg g⁻¹ dried weight	2.4 mg g⁻¹ dried weight	Garcés-Claver et al., 2006 [3]