Aneta Wesołowska

West Pomeranian University of Technology, Szczecin

Dorota Jadczak

West Pomeranian University of Technology, Szczecin

Monika Grzeszczuk

West Pomeranian University of Technology, Szczecin


Hot pepper fruits contain the chemical group of alkaloid compounds called capsaicinoids, which are responsible for the pungency of the Capsicum species. The aim
of our study was to determine the chemical composition as well as the content of capsaicinoids in pepper fruits (Capsicum annuum L.) cultivars ‘Adorno’ and ‘Etna’, which were grown in the north-western Poland in 2009. Capsaicinoids were extracted from dry pepper fruits by solvents (acetone and hexane) and analyzed by GC/MS. The analysis revealed that the major components of the extracts are capsaicin, dihydrocapsaicin and nonivamide (pelargonic acid vanillylamide).


Capsicum, capsaicin, capsaicinoids, oleoresins, GC, MS

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Aneta Wesołowska 
West Pomeranian University of Technology, Szczecin
Dorota Jadczak 
West Pomeranian University of Technology, Szczecin
Monika Grzeszczuk 
West Pomeranian University of Technology, Szczecin



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