Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruits by Liquid Chromatography−Electrospray/Time-of-Flight Mass Spectrometry

Abstract

A simple, highly selective, sensitive, and reproducible liquid chromatography-electrospray ionization/ time-of-flight mass spectrometry method has been developed for the direct and simultaneous determination of capsaicin and dihydrocapsaicin in Capsicum fruit extracts. Capsaicin and dihydrocapsaicin are the two major members of the so-called capsaicinoid family, which includes other minor analogues, and usually account for at least 90% of the pungency trait in Capsicum fruits. Chromatographic separation of capsaicin and dihydrocapsaicin was achieved with a reversed-phase chromatography column, using a gradient of methanol and water. Quantification was done using as an internal standard (4,5-dimethoxybenzyl)-4-methyloctamide, a synthetic capsaicin analogue not found in nature. Analytes were base-peak resolved in less than 16 min, and limits of detection were 20 pmol for capsaicin and 4 pmol for dihydrocapsaicin. The intraday repeatability values were lower than 0.5 and 12% for retention time and peak area, respectively, whereas the interday repeatability values were lower than 0.6 and 14% for retention time and peak area, respectively. Analyte recoveries found were 86 and 93% for capsaicin and dihydrocapsaicin, respectively. The method developed has been applied to the identification and quantification of capsaicin and dihydrocapsaicin in fruit extracts from different Capsicum genotypes, and concentrations found ranged from 2 to 6639 mg kg -1 .

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

“…In these varieties, capsaicin concentration ranged between 22 mg/kg and 66.87 mg/kg, and dihydrocapsaicin concentration between 36 mg/kg and 77.12 mg/kg. These results support the findings by Cisneros-Pineda et al (2007), and Garces-Claver et al (2006) who found that some C. annuum cultivars contain higher concentrations of dihydrocapsaicin than the amounts found in C. chinense (Habanero). Ancho pepper showed a low capsaicinoids' concentration with a similar content of capsaicin and dihydrocapsaicin (42.82 mg/kg and 42.19 mg/kg, respectively).…”

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

“…Capsaicinoids produce a burning sensation by activating sensory neurons that alert the central nervous system of noxious stimuli. Thus, capsaicinoids, particularly capsaicin, and dihydrocapsaicin are responsible for 90% of the pungency of peppers (Garcés-Claver et al, 2006). Besides their sensory importance, capsaicinoids exert several biofunctional activities.…”

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

“…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.…”