Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry

Peña-Álvarez, Araceli; Ramírez-Maya, Erika; Alvarado-Suárez, Luís Ángel

doi:10.1016/j.chroma.2008.10.053

Cited by 128 publications

(64 citation statements)

References 19 publications

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“…The active principle in red peppers responsible for their medical and pharmacological use is the pungent alkaloid called capsaicin (Peña‐Alvarez, Ramírez‐Maya, & Alvarado‐Suárez, 2009). Capsaicin is the principal capsaicinoid in chili peppers that accounts for about 71% of the total capsaicinoids in majority of the pungent types, followed by dihydrocapsaicin (Caterina et al., 2000; Chu et al., 2003).…”

Section: Potentials Of Chili (Capsicum Annuum) In Alleviating Micronumentioning

confidence: 99%

The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review

Olatunji

Afolayan

2018

Food Science & Nutrition

113

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Human micronutrient dietary deficiency remains an enormous global problem and probably accounts for the cause of many chronic health conditions and diseases. Above two (2) billion individuals on the planet today have been estimated to be deficient in major minerals and vitamins, predominantly zinc, iodine, vitamin A, and iron primarily due to inadequate dietary intake. The eradication of deficiencies in micronutrient on a sustainable basis will be conceivable only when diets of vulnerable populace provide all required nutrients in adequate amounts. Among the numerous approaches toward eradicating human dietary deficiency, feeding on a wide range of foods, especially vegetables that have an array of micronutrients, is still perceived as the best sustainable solution. The universal consumption of chili peppers (Capsicum annuum), known for their high nutritional content (which includes a good range of vitamins, minerals, phytochemicals, and dietary fiber), may play a role in decreasing human micronutrient deficiencies. Significant portions of recommended daily nutrients could be supplied by the incorporation of nutrient‐rich chili pepper into human diets which could help in combating nutrient deficiencies. This present review, therefore, gives an overview of the universal occurrence of micronutrient deficiency. It also discusses approaches that have been used to tackle the situation while stressing the potentials of chili pepper as a promising vegetable which could be utilized in alleviating human micronutrient dietary deficiencies. For all available information provided, research databases (Science direct, Academic journals, PubMed, and Google Scholar) were searched independently using keyword search strategy. Titles and abstracts were examined initially, and full papers were retrieved if studies met the inclusion criteria.

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Section: Potentials Of Chili (Capsicum Annuum) In Alleviating Micronumentioning

confidence: 99%

The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review

Olatunji

Afolayan

2018

Food Science & Nutrition

113

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“…Capsaicin and dihydrocapsaicin which are responsible for up to 90 % of pungency of pepper fruits are the most abundant members of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin, nonivamide, etc.) in chili peppers [5,6]. The concentration of capsaicinoids in hot pepper varieties ranging from 0.003-0.01 % (w/w); varieties of mild chilies contain from 0.5 to 0.3 % (w/w), and strong chilies are characterized by a content higher than 0.3 % (w/w), reaching about 1 % (w/w).…”

Section: Introductionmentioning

confidence: 99%

“…Various analytical methods have been applied to determine capsaicin or/and dihydrocapsaicin in various samples, such as high-performance liquid chromatography (HPLC) [19], gas chromatography-mass spectrometry (GCÀMS) [6], liquid chromatography-mass spectrometry (LCÀMS) [20], capillary electrophoresis (CE) [21], LC-ESI/MS/MS [22]. Electrochemical techniques, such as the voltammetric ones, are a promising alternative to classical approaches due to their relatively low operational cost, good miniaturization potential, and rapid and sensitive detection procedures, which are suitable for faster analyses.…”

Section: Introductionmentioning

confidence: 99%

Sensitive Detection of Capsaicin by Adsorptive Stripping Voltammetry at a Boron‐Doped Diamond Electrode in the Presence of Sodium Dodecylsulfate

Yardım

2011

Electroanalysis

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In the present paper, a sensitive electroanalytical methodology for the determination of capsaicin using adsorptive stripping voltammetry (AdSV) at a boron-doped diamond (BDD) electrode is presented. The voltammetric results indicate that in the presence of sodium dodecylsulfate (SDS) the BDD electrode remarkably enhances the oxidation of capsaicin which leads to an improvement of the peak current with a shift of the peak potential to less negative values. A linear working range of 0.05 to 6.0 mg mL À1 (0.16-20 mM) with a detection limit of 0.012 mg mL À1(0.034 mM) has been obtained using BDD electrode by AdSV.

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“…Capsaicin과 dihydrocapsaicin을 분석하기 위하여 gas chromatography (GC), [13][14] high performance liquid chromatography (HPLC) 15,16 를 사용하는 방법이 있고 극미 량의 capsaicinoids를 분석하기 위하여 gas chromatography-mass spectrometer (GCMS) 17 …”

Section: 12unclassified

Determination of capsaicinoids in red pepper powder using ultra high performance liquid chromatography

Namgung¹,

Lee²,

Ha³

2013

Analytical Science and Technology

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초고속 액체크로마토그래피를 이용한 고춧가루의 capsaicinoids 분석남궁배·이윤열·하재호 ★ 한국식품연구원 식품분석센터 (2013. 6. 4. 접수, 2013. 7. 29. 수정, 2013. 7. 29. 승인)Abstract: The efficiency of the two extractions (refluxing extraction and heating-block extraction) was compared to develop the simple analytical method for the determination of capsaicinoids, including capsaicin and dihydrocapsaicin in red pepper powder. For the method development, the parameters, including particle size, extraction time and sample size, were evaluated using ultra high performance liquid chromatography (u-HPLC).It was found that the most effective extraction time of the refluxing extraction was 3 hr. The higher extraction efficiency was obtained with the fine particle of a mild red pepper powder, while the particle size did not affect the extraction efficiency in case of the hot red pepper powder. The higher extraction efficiency was obtained with the small size of sample taken because of the ratio of the large extracting solvent to sample amount. The extraction efficiency of the refluxing method was 3-9% higher than that of the heating-block method, however, the heating-block method could be applied to the determination of capsaicinoids in the red pepper powder for the purpose of quality control of the product.

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Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry

Cited by 128 publications

References 19 publications

The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review

The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review

Sensitive Detection of Capsaicin by Adsorptive Stripping Voltammetry at a Boron‐Doped Diamond Electrode in the Presence of Sodium Dodecylsulfate

Determination of capsaicinoids in red pepper powder using ultra high performance liquid chromatography

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