Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method

Tobolka, Adam; Škorpilová, Tereza; Dvořáková, Zuzana; Cusimamani, Eloy Fernández; Rajchl, Aleš

doi:10.1016/j.jfca.2021.104074

Cited by 13 publications

(9 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…276 Subsequently, DART combined with time-of-flight (ToF)-MS could also successfully detect capsaicin levels in pepper fruit and seeds based on the characteristic m/z values as confirmed by HPLC-DAD data. 277 A hand-held near-infrared spectrometer can rapidly detect the capsaicin content and adulteration in pepper powder on site based on selective ensemble preprocessing and machine learning. 278 Surface enhanced Raman spectroscopy utilized a Ag-nanorod array for the detection of as low as 1−60 mg L −1 capsaicin in gutter oil samples.…”

Section: Detection and Separation Methods Formentioning

confidence: 99%

“…Direct analysis in real time (DART) coupled with MS/MS displayed a detection limit of 0.0234 μg mL –1 for capsaicin and 0.0510 μg mL –1 for dihydrocapsaicin, respectively, in fermented chili pepper paste . Subsequently, DART combined with time-of-flight (ToF)-MS could also successfully detect capsaicin levels in pepper fruit and seeds based on the characteristic m / z values as confirmed by HPLC-DAD data . A hand-held near-infrared spectrometer can rapidly detect the capsaicin content and adulteration in pepper powder on site based on selective ensemble preprocessing and machine learning .…”

Section: Detection and Separation Methods For Capsicum Secondary Meta...mentioning

confidence: 99%

See 1 more Smart Citation

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre-and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.

show abstract

Section: Detection and Separation Methods Formentioning

confidence: 99%

Section: Detection and Separation Methods For Capsicum Secondary Meta...mentioning

confidence: 99%

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Chili is commonly used for Indonesian food as a red colour giver or spicy taste/sambal [3]. The chili capsaicin causes the spicy taste in its fruit (pericarp + placenta) and its seeds [4]. Households and food industries consume chili.…”

Section: Introductionmentioning

confidence: 99%

Performance and seed quality of several open pollinated chili seed lots

Azmi

Sembiring²,

Manik

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Information related to the performance of chili plants and seeds is important for seed industry players to know. Therefore, observations were made regarding the performance and quality of Open Pollinated chili varieties seeds from Indonesian Vegetables Research Institute which has an excellent opportunity to be licensed by private seed producers in Indonesia. Seeds of seven OP chili varieties produced in 2021 were observed for seed performance and quality. Data were analyzed descriptively. The analysis showed that each variety’s seed performance was different, while the seed quality achieved not much different. Physical purity, moisture content and seed germination ranged from 100%, 3.8-7.0% and 76-98%, respectively. Ciko variety has the largest seed size and 1000-seed weight compared to other varieties. While Lembang 1 variety has the smallest seed size and 1000-seed weight.

show abstract

“…Capsaicin (CAP) is the main constituent of chili pepper and it causes the pungency of the fruit ( 5 ). This chemical compound has been described as an efficient anti-inflammatory compound in metabolic studies ( 6 ).…”

Section: Introductionmentioning

confidence: 99%

Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds

2022

View full text Add to dashboard Cite

Capsaicinoids are the main bioactive compounds extracted from chili pepper seeds (CPSs) but other bioactive compounds such as phenolic compounds may be found. Enzyme-assisted extraction (EAE) improves the extraction of bioactive compounds from fruits and seeds. The aim of this study was to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero CPSs (Capsicum chinense) and to evaluate the anti-inflammatory activity of the obtained extracts on murine macrophages. EAE was performed using different temperatures (T1 = 30°C, T2 = 45°C and T3 = 60°C), enzyme concentrations (E1 = 2,500 UI/L and E2 = 250 UI/L), and extraction time periods (0-150 min). Total phenolic compounds were quantified using the Folin-Ciocalteu assay, capsaicin (CAP) and dihydrocapsaicin (DHC) contents were evaluated by HPLC, and anti-inflammatory activity was performed with Griess assay on murine macrophage RAW 264.7 cell culture. The highest phenolic compound content (337.96 mg GAE/L) was achieved at 30°C, 2,500 UI/L, and 150 min of extraction. The highest CAP content (310.23 μg/ml) was obtained at 45°C with 250 UI/L for 150 min, while for DHC (167.72 μg/ml), the conditions were 60°C, 2,500 UI/L, and 120 min. The highest anti-inflammatory response was obtained when 60°C, E2, and 150 min were used for the extraction, and nitric oxide (NO) production was reduced to 22.56%. Based on the results obtained in this research, EAE allowed the recovery of compounds with anti-inflammatory activity from CPS using water as a solvent. There was a correlation between the extraction of CAP and DHC. But although a moderate direct correlation between the concentration of capsaicinoids and total phenolic compounds (TPCs) and an inverse correlation of the presence of the bioactive compounds (TPC, CAP, and DHC) with the NO synthesis, these were not statistically significant. We demonstrated that Habanero seeds are an important raw material to recover anti-inflammatory compounds beyond capsaicinoids using water in EAE.

show abstract

Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method

Cited by 13 publications

References 41 publications

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Performance and seed quality of several open pollinated chili seed lots

Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds

Contact Info

Product

Resources

About