The major capsaicinoids in peppers, capsaicin and dihydrocapsaicin, were determined by
comparison to external reference standards injected under the same conditions. Their identification
was based on the retention times measured under identical HPLC conditions while their quantitative
determination in the different peppers samples was carried out using the peak areas. The ratio between
these capsaicinoids was calculated by dividing capsaicin and dihydrocapsaicin contents to the total
capsaicinoids [22]. The capsaicinoid concentrations in samples are expressed as μg/g pepper