Simultaneous Quantification of Capsaicinoids and Ascorbic Acid from Pungent Peppers (original) (raw)
Related papers
Pressurized Liquid Extraction of Capsaicinoids from Peppers
Journal of Agricultural and Food Chemistry, 2006
A method has been developed for the extraction of capsaicinoids from peppers by pressurized liquid extraction (PLE); these compounds are determined by reverse phase high-performance liquid chromatography (HPLC), with detection by fluorescence spectrophotometry and mass spectrometry (MS). The stability of capsaicin and dihydrocapsaicin has been studied at different temperatures (50-200°C), and several extraction variables have been assayed: solvent (methanol, ethanol, and water), different percentages of water in the methanol (0-20%) and in the ethanol (0-20%), and the number of extraction cycles. The study has evaluated the repeatability (RSD < 7%) and the reproducibility (RSD < 7%) of the method. Finally, the PLE method developed has been applied to quantify the capsaicinoids present in three varieties of hot peppers cultivated in Spain, quantifying five capsaicinoids: nordihydrocapsaicin, capsaicin, dihydrocapsaicin, an isomer of dihydrocapsaicin, and homodihydrocapsaicin.
Food Chemistry, 2008
This article reports the development of a rapid and reproducible method of HPLC with fluorescence detection for the determination and quantification of the main capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydro-capsaicin) present in hot peppers by employing a monolithic column. The type of column employed is a RP-18e (100 mm  4.6 mm) monolithic column. A gradient method was utilised for the chromatographic separation: solvent A: water (0.1% acetic acid) and solvent B: methanol (0.1% acetic acid). A study was also made of the robustness of the method in respect of the conditions of temperature in the separation column (15-40°C), the solvent flowrate (4-7 mL min À1), the injection volume (10-50 lL), and the percentage of methanol in the sample (25-100%). The repeatability and reproducibility of the method showed relative standard deviations of less than 2%. The robustness of the method was determined by utilising different injection volumes and different percentages of methanol in the extracts. The method developed has then been utilised for the quantification of the major capsaicinoids present in different varieties of hot peppers grown in Spain. The capsaicinoids have been separated in a time of less than 8 min.
Analytica Chimica Acta, 2006
A new method has been developed for the extraction of capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) in peppers employing microwave-assisted extraction. The parameters studied are: extraction solvent (methanol, ethanol, acetone, ethyl acetate and water), temperature (50-200 • C), sample quantity (0.1-1 g), volume of solvent (15-50 mL) and the extraction time (5-20 min). The results found for the optimum conditions are: 125 • C as extraction temperature, 25 mL of solvent, 0.5 g of freshly triturated peppers and extraction for 5 min, employing 100% ethanol as solvent. The capsaicinoids obtained were stable under the optimised extraction conditions. The resulting method presents a high degree of reproducibility (R.S.D. < 6%).
Solvent extraction and quantification of capsaicinoids from Capsicum chinense
Food and Bioproducts Processing, 2011
Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. In the absence of in depth information on capsaicinoid extraction from habañero peppers, this work was undertaken to examine the processing parameters for solvent extraction of capsaicinoids from whole habañero peppers (Capsicum chinense) and their various parts.
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.
Studies on purification of capsaicinoids from various Capsicum species cultivated in Romania
Journal of Biotechnology, 2015
The latest world trends in scientific research are directed towards the production and application of secondary metabolites. The plant of the genus Capsicum produces a fruit (chilli pepper) with unique bioactive compounds. Pepper fruits are a rich source of metabolites with potential health-promoting properties, for example carotenoids (provitamin A), ascorbic acid (vitamin C), tocopherols (vitamin E), capsaicinoids and flavonoids. Capsaicinoids are the compounds responsible for the hot, spicy flavour presented by many varieties of peppers. There were identified over 20 compounds, capsaicin analogues, of which most important (>95%, w/w) are: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin. Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. A major component of this group is capsaicin. This study involves extraction of capsacinoids from three varieties cultivated in Romania. Capsaicinoids were identified in all extracts with concentration ranging from 0.5 to 0.8% (dry weight) and the best results were obtained with 96% ethanol as solvent.
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.
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
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
Chromatographic separation of capsaicinoids from spice pepper products on different columns
Journal of Liquid Chromatography & Related Technologies, 2018
Different C18-based reversed phases were investigated for the efficient separation of capsaicinoids from spice paprika. Isocratic elution with water and acetonitrilie was performed on five analytical columns having solid-core or fully porous adsorbents including monolithic. It was found that methanol extracts most sufficiently CAP and NDHC, while the combination of methanol and acetonitrilie was proved to be the best for the maximal extraction of DHC. The most efficient separation could be achieved with Purospher (3 mm, 150 Â 4.6 mm) column with water-acetonitrile 42:52 eluent. The fastest separation was achieved on a monolithic column that has a net structure silica gel. Recovery of capsaicinoids at low (126 mg), medium (630 mg) and high (1260 mg) spiked concentrations was found to be 110.2, 94.2 and 94.4%, respectively. The intraday and interday precisions were 3.63-7.17% and 2.29-6.72% respectively, for all capsaicinoids tested with the major ones showing precision fewer than 5%. LOD and LOQ were found to be 0.001 and 0.005 mg mL À1 for CAP and 0.001 and 0.004 mg mL À1 for DHC respectively. The method was applied on 5 hybrid line candidates ('66072', '66073', '66079', '66080', '66081') and on 'Sz178' and 'Kal oz' paprika genotypes to evaluate their capsaicinoid content and composition.