Capsaicinoids, Tocopherol, and Sterols Content in Chili (Capsicumsp.) by Gas Chromatographic-Mass Spectrometric Determination

Abstract

A gas chromatography-mass spectrometry method was developed for the quantitative determination of capsaicinoids, vitamin E, and phytosterols in chili peppers using a simple extraction technique for rapid screening. These components were extracted with acetonitrile and were injected into gas chromatography attached with mass spectrometry. The mean recovery values for triplicate analysis were between 90.6-99.7%. Besides major capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin), four more minor capsaicinoids (nonivamide, nornordihydrocapsaicin, homodihydrocapsaicin I and II) were detected in chili samples. α-Tocopherol was also detected in the same run along with three phytosterols (campesterol, γ -sitosterol, and stigmasterol). Variations were observed across the chili sample in all of the constituents except a few minor capsaicinoids. The method was suitable for simultaneous estimation of capsaicinoids, vitamin E, and phytosterols in a single run from any types of pepper. Thus, the method is effective for rapid screening of peppers for its nutraceutical composition using single solvent extraction.

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

“…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 most recent achievements in chromatographic determination of capsaicinoids based on the application of fused‐core columns and coulometric detection providing fast separation of the analytes and low detector noise in combination with absolute calibration curve, respectively.…”

Fast Separation of Capsaicinoids from Peppers by Reversed Phase Ultra-Performance Liquid Chromatography: Comparation with Traditional High-Performance Liquid Chromatography Methods

“…Numerous methods have been applied in the determination of capsaicinoids in both peppers and biological fluids, and these include TLC, [12] GC [13,14] and HPLC. [15,16] By far the most commonly used technique for the identification and quantification of these compounds is RP-HPLC.…”

Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil

“…[10] Other minor components that greatly affect the taste and flavor of Capsicum peppers are alcohols, terpenes, aldehydes, ketones, fatty acids, and fatty acid esters. [11][12][13] The quantification of pungency of peppers is very important for consumers and industrial purposes, since it is required to make peppers and their products applicable as ingredients for food production. [14] Thus, the aim of this work was to characterize 20 different varieties of Capsicum cultivars sown in southeastern Brazil.…”