Using EIA to screen Capsicum spp. germplasm for capsaicinoid content

An enzyme immunoassay was evaluated for its ability to quantify total capsaicinoids in fruit of 16 genotypes representing four species of Capsicum, in comparison with high-performance liquid chromatography (HPLC). Concentrations of capsaicinoids in samples ranged from 5.1 to 4284 ppm, and from 0.6 to 3467 ppm, as determined by enzyme immunoassay (EIA) and HPLC, respectively. Lowest concentrations of capsaicinoids occurred in sweet bell and pimento types (C. annuum L.), and the highest concentration occurred in a small-fruited ‘bird’-type accession of C. frutescens L. (PI 593924). Estimates of capsaicinoids obtained by EIA and HPLC were highly correlated (R2=0.996). Data suggest that EIA is an effective means for estimating total capsaicinoids in extracts of fresh chile fruits.