TABLE 1.
Capsaicinoid content of various chili pepper cultivars produced in Korea for fresh consumption
| Cultivar | Dry weight basis (mg/100 g) | Moisture correction factor a | Wet weight basis (mg/100 g) | Reference | ||||
|---|---|---|---|---|---|---|---|---|
| Capsaicin | Dihydrocapsaicin | Capsaicinoid | Capsaicin | Dihydrocapsaicin | Capsaicinoid | |||
| Korean chili pepper (“Nokguang gochu”), green | 32.03 | 16.61 | 48.64 | 0.10 | 3.20 | 1.66 | 4.86 | Jeon and Lee (2009) |
| Korean chili pepper, red | 38.07 | 19.04 b | 57.11 | 0.17 | 6.47 | 3.24 | 9.71 | Lee et al. (2011) |
| Chengyang chili pepper (“Cheongyang gochu”) | 278.81 | 72.01 | 350.82 | 0.11 | 30.67 | 7.92 | 38.59 | Jeon and Lee (2009) |
| 200 | 60 b | 260 | 0.11 | 22.00 | 6.60 | 28.60 | Chung and Kang (1985) | |
| 195.27 c | 67.01 c | 262.28 c | 0.11 | 21.48 | 7.37 | 28.85 | Hwang et al. (2011) | |
| 117.30 | 22.98 | 140.28 | 0.11 | 12.90 | 2.53 | 15.43 | Park et al. (2019) | |
| Mean | 195.27 | 55.50 | 253.35 | 21.76 | 6.11 | 27.87 | ||
| Shishito pepper | 0.66 | 0.48 | 1.14 | Kim, Kim, Lee, and Lee (1996) | ||||
| 15.35 | 7.79 | 23.14 | 0.12 | 1.84 | 0.93 | 2.78 | Park et al. (2019) | |
| Mean | 1.96 | |||||||
| Cucumber chili pepper (Oi gochu) | 0.00 | 0.00 | 0.00 | 0.08 | 0.00 | 0.00 | 0.00 | Park et al. (2019) |
a
The moisture correction factor was calculated using the following formula: (100 – fresh pepper water content)/ (100 – dried pepper water content).
b
Dihydrocapsaicin levels were estimated using the same ratio of capsaicin to dihydrocapsaicin for a given cultivar derived from other studies that analyzed both levels.
c
The value represents an average of capsaicinoid levels measured from peppers cultivated in 13 different regions.