ALAMIN: a chemometric program to check analytical method performance and to assess the trueness by standard addition methodology

Garcı́a-Campaña, Ana M.; Cuadros-Rodrı́guez, Luis; Barrero, F. Alés; Ceba, M.Román; Fernández, J.L.Sierra

doi:10.1016/s0165-9936(97)00049-6

Cited by 84 publications

(12 citation statements)

References 5 publications

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“…The results obtained are presented in Table 1. The limits of detection and quantification were calculated using the ALAMIN software [30]. …”

Section: Calibrationmentioning

confidence: 99%

“…However some degradation processes can occur at high temperature, then lower recoveries can be obtained. In this study the aim was to evaluate temperatures ranging from 10 to 60 • C (10,20,30,40,50 and 60 • C). It was not proposed to perform extractions at higher temperatures because 64.7 • C is the boiling point of methanol, working at atmospheric pressure.…”

Section: Extraction Temperaturementioning

confidence: 99%

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Ultrasound-assisted extraction of capsaicinoids from peppers

Barbero

Liazid

Palma

et al. 2008

Talanta

194

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The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60• C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50• C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D. < 3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.

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“…The results obtained are presented in Table 1. The limits of detection and quantification were calculated using the ALAMIN software [30]. …”

Section: Calibrationmentioning

confidence: 99%

Section: Extraction Temperaturementioning

confidence: 99%

Ultrasound-assisted extraction of capsaicinoids from peppers

Barbero

Liazid

Palma

et al. 2008

Talanta

194

View full text Add to dashboard Cite

show abstract

“…The capsaicinoids identified in the extracts were nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin.The HPLC method was used to prepare calibration curves for capsaicin and dihydrocapsaicin (y = 112.901x + 187 for capsaicin and y = 151.770x + 4589 for dihydrocapsaicin), which are the two commercially available capsaicinoid standards. Regression equations and the correlation mg L -1 for capsaicin and 0.011 mg L -1 for dihydrocapsaicin) and limits of quantification (0.028 mg L -1 for capsaicin and 0.036 mg L -1 for dihydrocapsaicin) were calculated using the ALAMIN software package(21).Quantification of the capsaicinoids present in different spicy foodsThe five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in the samples were quantified. Capsaicin and dihydrocapsaicin were quantified from the calibration curves obtained from the standard…”

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confidence: 99%

Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

Barbero

Liazid

Azaroual

et al. 2015

International Journal of Food Properties

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The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1-1705.9 mol kg -1 ), paprikas (582.0-665.0 mol kg -1 ), spicy ketchups (4.0-12.4 mol kg -1 ) and hot sauces (4.6-843.8 mol kg -1 ).Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.

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“…for dihydrocapsaicin) and quantification (0.028 mg L À1 for capsaicin and 0.036 mg L À1 for dihydrocapsaicin) were calculated using the ALAMIN software (Campana, Rodriguez, Barrero, Ceba, & Fernández, 1997).…”

mentioning

confidence: 99%

Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column

et al. 2008

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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 Â 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.

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ALAMIN: a chemometric program to check analytical method performance and to assess the trueness by standard addition methodology

Cited by 84 publications

References 5 publications

Ultrasound-assisted extraction of capsaicinoids from peppers

Ultrasound-assisted extraction of capsaicinoids from peppers

Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column

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