Direct spectrophotometric determina

Direct spectrophotometric determination of capsaicinoids content in Chiltepin pepper was investigated as a possible alternative
to HPLC analysis. Capsaicinoids were extracted from Chiltepin in red ripe and green fruit with acetonitrile and evaluated
quantitatively using the HPLC method with capsaicin and dihydrocapsaicin standards. Three samples of different treatment were
analyzed for their capsaicinoids content successfully by these methods. HPLC-DAD revealed that capsaicin, dihydrocapsaicin,
and nordihydrocapsaicin comprised up to 98% of total capsaicinoids detected. The absorbance of the diluted samples was read
on a spectrophotometer at 215–300 nm and monitored at 280 nm. We report herein the comparison between traditional UV
assays and HPLC-DAD methods for the determination of the molar absorptivity coefficient of capsaicin (