Currently, the ‘Carolina Reaper’ variety, developed by the U.S. Later, the ‘Trinidad Moruga Scorpion’ variety, originally from Trinidad and Tobago, occupied that place in the Guinness Book of World Records with a pungency of 2,009,231 SHU ( Bosland et al., 2012). ‘Bhut Jolokia’ was considered one of the hottest in the world in 2007, it was registered in the Guinness Book of World Records with 1,001,304 SHU. It can be found with other names, such as Bih Jolokia, Borbih Jolokia, Nagahari, Naga Jolokia, Naga Morich, Naga Moresh, Raja Mirchi, and Dorset Naga ( Purkayastha et al., 2012). frutescens, cultivated mainly in Bangladesh and India ( Meghvansi et al., 2010). However, there are other varieties of the genus Capsicum originating from other regions of the world that have been recognized for their high pungency, such as ‘Bhut Jolokia’, a natural hybrid of C. Subsequently, the Official Mexican Standard (NOM-189-SCFI-2012) was generated ( Diario Oficial de la Federación, 2013). In June 2010, the Designation of Origin was granted to “Habanero pepper of the Peninsula of Yucatan” ( Diario Oficial de la Federación, 2010). These conditions are associated with the high temperatures of the region, sparse rainfall, and stony soils (basically calcareous with alkaline pH) very poor in organic material ( Borges-Gomez et al. In Yucatan, the Habanero pepper found particular conditions of soil and climate that allowed it to adapt and diversify in an environment very different to that of its origin. Yucatan is well known for its culinary tradition, which is associated closely with the Habanero pepper, considered to be one of the hottest chili peppers in the world. It is also where the greatest genetic diversity of the genus Capsicum is located ( Ibiza et al., 2012). Mexico is one of the centers of domestication and diversity of chili peppers. Currently, the capsaicinoids are in great demand in the pharmaceutical industry as a result of their application as anti-inflammatories ( Liu and Nair 2010 Tag et al., 2014), antioxidants ( Reddy et al., 2010 Rodriguez-Maturino et al., 2012), and anticancer agents ( Jia et al., 2013). This test has been replaced with high-performance liquid chromatography (HPLC) ( Collins et al., 1995 Kozukue et al., 2005). The total content of capsaicinoids is called pungency, which is calculated and expressed in SHUs, derived from the organoleptic test for the pungency of the chili peppers ( Scoville, 1912). The capsaicinoids, integrated mainly by capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin, are produced in glands located in the point of union of the placenta with the pod wall and are accumulated in vacuoles of the epidermal cells of the placenta until they metabolize ( Stewart et al., 2007 Suzuki et al., 1980).
It is the only plant species containing capsaicin, the most abundant metabolite among the capsaicinoids, which belongs to the alkaloids and is responsible for the pungency of the chili ( Duelund and Mouritsen, 2017). It is a source of vitamins A, C, and E minerals and natural dyes in addition to its multiple industrial uses, such as flavorings, sauces, powders, and oleoresins, among other products ( Qin et al., 2014).
Chili pepper is an extraordinary condiment with a high nutritional value. The word chili derives from the náhuatl chilli or xilli, and in Mexico it is used to refer to any fruit of the genus Capsicum ( Long-Solís, 1986). They belong to the genus Capsicum, which originated in America, from Mexico to South America. Keywords: Capsicum HPLC pungency capsaicinoids Scoville heat unitsĬhili peppers form part of the identity and culture of Mexico.
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