Capsaicin and Dihydrocapsaicin Determination in Chili Pepper Genotypes Using Ultra-Fast Liquid Chromatography

Abstract

Abstract: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%-90.1% for capsaicin, 92.4%-95.2% for dihydrocapsaicin), indicating good accuracy of the UFLC method. AVPP0705, AVPP0506, AVPP0104, AVPP0002, C05573 and AVPP0805 showed the highest concentration of capsaicin (12,776, 5,828, 4,393, 4,760, 3,764 and 4,120 µg/kg) and the highest pungency level, whereas AVPP9703, AVPP0512, AVPP0307, AVPP0803 and OPEN ACCESSMolecules 2014, 19 6475 AVPP0102 recorded no detection of capsaicin and hence were non-pungent. All chili peppers studied except AVPP9703, AVPP0512, AVPP0307, AVPP0803 and AVPP0102 could serve as potential sources of capsaicin. On the other hand, only genotypes AVPP0506, AVPP0104, AVPP0002, C05573 and AVPP0805 gave a % capsaicin content that falls within the pungency limit that could make them recommendable as potential sources of capsaicin for the pharmaceutical industry.

Expression of Target Gene Hsp70 and Membrane Stability Determine Heat Tolerance in Chili Pepper

“…The extractions of capsaicin from the chili pepper samples was done using the method described by Collins et al (1995) and were analyzed using ultra-fast liquid chromatography (UFLC) as described by Usman et al (2014b); Scoville heat units (SHU) were used to calculate the heat units for all samples and classified them according to their degree of pungency as described by Weiss (2002) in the quantitative PCR analysis. The quantitative real-time PCR product was analyzed for molecular weight (MW) and HSP70 gene specificity using Kapa TM Universal Ladder (Kapa Biosystems) as a standard (Fig.…”

Selective Determination of Total Capsaicinoids in Plant Material Using Poly(Gallic Acid)‐modified Electrode

“…Total capsaicinoids contents or concentration of individual capsaicinoids are measured depending on the experimental task. Selective determination of individual capsaicinoids in complex samples is usually performed using high‐performance liquid chromatography (HPLC) with UV‐ and fluorescent detection. Gas chromatography with mass‐spectrometric detection and liquid chromatography with tandem mass‐spectrometric detection provide higher sensitivity and selectivity of capsaicinoids determination.…”

The Potential of Capsicum annum Extracts to Prevent Lactococcosis in Tilapia

“…Collected pulp was rinsed thoroughly and discarded, and the filtrate volume was adjusted to 100 mL with methanol. The extracted sample was transported to Zambia Bureau of Standards (ZABS), for determination of Capsaicin levels in the dried Capsicum annum using High Performance Liquid Chromatography according to (Usman et al, 2014).…”