molecules Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature (original) (raw)
Related papers
Molecules, 2013
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content. The chili pepper fruits were cultivated in the Comarca Lagunera region in North of Mexico. The qualitative and quantitative determination of the major and minor capsaicinoids; alkaloids responsible for the pungency level, has been performed by a validated chromatographic procedure (HPLC-DAD) after a preliminary drying step and an opportune extraction procedure. Concentrations of total capsaicinoids varied from a not detectable value for Bell pepper to 31.84 mg g −1 dried weight for Chiltepín. Samples were obtained from plants grown in experimental field and in greenhouse without temperature control, in order to
Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil
International Journal of Food Properties, 2015
Twenty different varieties of Capsicum pepper cultivars belonging to four species (Capsicum chinense, Capsicum annuum, Capsicum frutescens, and Capsicum baccatum) were characterized in terms of their capsaicinoid and total phenolic content. The peppers were sown in a farm in the southeastern region of São Paulo State. The determination of capsaicinoids was performed by ultra-performance liquid chromatography. The total phenolic content was determined spectrophotometrically with the Folin-Ciocalteu reagent. Results were expressed as µg capsaicinoid/g fresh pepper and as Scoville heat unit. A wide variation was observed among the compositions of capsaicinoids. Capsaicin and dihydrocapsaicin were the most abundant peaks. Capsaicinoids were not identified in the pepper varieties Cheiro Verde, Cambuci Verde, Cambuci Vermelha, and Biquinho. The spiciest pepper was Naga Jolokia (119,016 Scoville heat unit). Regarding the phenolic contents, a large variability was observed. Total phenolic content ranged from 0.35 mg gallic acid equivalent/g in Cambuci Verde to 3.06 mg gallic acid equivalent/g in Naga Jolokia. The current study may benefit consumers, the food, and pharmaceutical industries due to the increasing interest in pharmacological compounds present in hot and sweet Capsicum peppers.
Journal of Chemistry, 2015
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 ( 280 = 3, 410 and 280 = 3, 720 M −1 cm −1 ) and dihydrocapsaicin ( 280 = 4, 175 and 280 = 4, 350 M −1 cm −1 ), respectively. Statistical comparisons were performed using the regression analyses (ordinary linear regression and Deming regression) and Bland-Altman analysis. Comparative data for pungency was determined spectrophotometrically and by HPLC on samples ranging from 29.55 to 129 mg/g with a correlation of 0.91. These results indicate that the two methods significantly agree. The described spectrophotometric method can be routinely used for total capsaicinoids analysis and quality control in agricultural and pharmaceutical analysis.
Acta Alimentaria, 2001
Capsaicinoid and phenolic contents were determined at different maturation stages of the pepper fruit, with an increase being observed in the levels of both components. The increase in total soluble phenolics probably reflects the accumulation of capsaicinoids seen throughout development. Four different capsaicinoids and their precursor vanillylamine were identified in the cultivars studied. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin showed the same accumulation patterns in all stages, but homodihydrocapsaicin appeared only in the last stage.
Capsaicinoids content in some Bulgarian varieties of Capsicum annuum L. obtained by RP-HPLC
Фармация, 2023
Capsaicinoids are amides, a type of secondary metabolites in hot peppers, responsible for their hot taste also known as pungency. They possess many pharmacological properties with great potential for pharmacy like analgesic, blood glucose level reduction, insulin level improvement, reduction of triglycerides and cholesterol levels, etc. For the needs of this study a reliable and easy applicable RP-HPLC method with UV detection for determination of capsaicinoids was developed. Two traditional and two newly selected Bulgarian hot pepper varieties were studied. The concentrations of capsaicin and dihydrocapsaicin in the pericarp and the seeds were determined respectively. According to the Scoville heat unit (SHU) equivalence of the pericarps, the varieties Dzhulyunska shipka 1021, Zlatna shipka and Kehlibar show moderate pungency and present a potential value for the pharmaceutical and food industries. The current study contributes to the scientific database with regard to the pungency of Capsicum annuum L. varieties.
Food Chemistry, 2000
The simple spectrophotometric method of determination of capsaicinoids in fresh fruit of hot pepper and the HPLC method were compared. Capsaicinoids were extracted from hot pepper fruit with the petroleum ether:acetone mixture, and then separated using thin layer chromatography on silica gel and evaluated quantitatively using the HPLC method and spectrophotometrically. The high correlation factor obtained for these methods (0.93) proved that either method can be used for determining the total of capsaicinoids in fresh and powdered hot pepper fruits isolated by the TLC method and that both can be successfully used in laboratories that are not so well equipped.
Capsaicinoids in Hot Pepper Depending on Fruit Maturity Stage and Harvest Date
Acta scientiarum Polonorum. Hortorum cultus = Ogrodnictwo
The pharmacological and culinary usefulness of hot pepper fruits is determined, among others, by the content of capsaicinoids that give hot peppers a pungent burning taste. The content of these compounds in hot pepper is primarily determined by the genetic traits of a cultivar and is modified by various factors: weather conditions during the growing season, fertilization, harvest time, and fruit maturity stage. The aim of the present study was to evaluate the effect of fruit maturity stage: green fruits, fruits turning colour as well as physiologically mature fruits (red), and fruit harvest date: the first and third decade of September, on the content of capsaicinoids in four hot pepper cultivars: ‘Cyklon’, ‘Orkan’, ‘Rokita’, and ‘Bronowicka Ostra’. In this study, which was carried out in 2005 and 2006, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was measured by HPLC. The highest amount of capsaicinoids was obtained in the fruits of hot pepper that were harvested a...
Determination of Capsaicin Content and Pungency Level of Different Fresh and Dried Chilli Peppers
Folia Veterinaria, 2017
One of the traditional plants that have so many pharmacological effects is chilli fruit (Capsicum sp.) that belong to the family Solanaceae. Around the world, five varieties of Capsicum are known, i. e., C. annuum, C. frutescens, C. chinense, C. baccatum, and C. pubescens. Chilli peppers are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids; the alkaloids found only in chilli pepper pods. A widely used heat measurement of chilli peppers is the SHU (Scoville Heating Unit). This measurement is the highest dilution of a chilli pepper extract at which heat can be detected by a taste panel. Nowadays, the Scoville organoleptic test has been largely replaced by chromatographic methods which are considered to be more reliable and accurate. The HPLC (High Pressure Liquid Chromatography) method was used for the determination of capsaicin content in various fresh and dried peppers from the gene...
International Journal of Life Science and Pharma Research
The flavour and aroma of chillies is because of the presence of capsaicinoids. Among the capsaicinoids, 90% of the pungency is due to the presence of capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) and dihydrocapsaicin. From the perspective of the food and pharmaceutical industry, capsaicin being used as an active component, there is a need to find a quicker method of estimating capsaicin. Also it is imperative to determine and standardize a fingerprint of chilli extract of different varieties, to define a pure sample containing capsaicin by determining a marker peak for capsaicin, using HPTLC. Hence in this study capsaicin was estimated by HPLC, GC-MS and HPTLC methods. This study has successfully demonstrated a quick chromatographic separation of capsaicin by HPLC with Rt of just 2.9 min. GC-MS showed the capsaicin peak at Rt of 25.9 min. The fingerprint results of HPTLC indicated capsaicin at Rf 0.03 using Toluene: Ethyl Acetate (70:3) as mobile phase and Iodine...