Pressurized Liquid Extraction of Capsaicinoids from Peppers (original) (raw)
Related papers
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%).
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.
Molecules, 2011
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 µg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 µg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 µg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 µg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day.
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.
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
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found in some heat tolerant chili pepper genotypes and to determine the degree of pungency as well as percentage capsaicin content of each of the analyzed peppers. A sensitive, precise, and specific ultra fast liquid chromatographic (UFLC) system was used for the separation, identification and quantitation of the capsaicinoids and the extraction solvent was acetonitrile. The method validation parameters, including linearity, precision, accuracy and recovery, yielded good results. Thus, the limit of detection was 0.045 µg/kg and 0.151 µg/kg for capsaicin and dihydrocapsaicin, respectively, whereas the limit of quantitation was 0.11 µg/kg and 0.368 µg/kg for capsaicin and dihydrocapsaicin. The calibration graph was linear from 0.05 to 0.50 µg/g for UFLC analysis. The inter-and intra-day precisions (relative standard deviation) were <5.0% for capsaicin and <9.9% for dihydrocapsaicin while the average recoveries obtained were quantitative (89.4%–90.
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
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.
2016
Capsicum is the major compound found in hot pepper chilies and is responsible for the hotness and pungency of the fruit. It imparts aroma, color and hotness in foods and has wide applications in food and pharmaceutical industries as capsaicin having a number of benefits besides adding flavor to foods. The human body is equipped with capsaicin sensitive receptors TRPV1 present in the neurons which respond accordingly to the body environment when administered chemically. Due to high potential applications of capsaicin, it is extracted using different techniques using organic solvents like methanol, ethanol and acetonitrile prior to its qualitative and quantitative analysis by HPLC (High performance liquid chromatography) which estimates sample based on its retention time. HPLC is considered as the most steadfast and rapid technique for the identification and quantification of capsaicin in various chilly varieties.
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.