Determination of capsaicinoids in low pungency paprika

Peusch, Michael; Müller-Seitz, Erika; Petz, Michael

doi:10.1007/bf01206107

Cited by 6 publications

(5 citation statements)

References 8 publications

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“…However, these methods are only suitable for analysis of chillie powder due to the latter's relatively high content of capsaicinoids. The analysis of paprika powders containing only low concentrations of capsaicinoids ((5 ppm) requires a sample clean-up with a preconcentration step [16].…”

Section: Introductionmentioning

confidence: 99%

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Extraction of capsaicinoids from chillies ( Capsicum frutescens L.) and paprika ( Capsicum annuum L.) using supercritical fluids and organic solvents

Peusch

Müller-Seitz

Petz

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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Supercritical fluid extraction (SFE) with subsequent HPLC analysis was performed in order to determine the amount of capsaicinoids in paprika and chillie powder samples. The extraction yields obtained by SFE were compared to those obtained by organic solvent extraction and were found to be comparable or slightly lower. The advantages of SFE are shorter extraction times, less sample preparation needed prior to HPLC analysis and fewer interfering peaks in the chromatograms. In addition, the SFE method developed (extraction temperature"80°C, density" 0.75 g/ml, modifier"20 l water) was shown to be suitable for analysis of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin) that are present over a wide range of concentrations (10-1400 g/g) in the samples.

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Section: Introductionmentioning

confidence: 99%

“…The fluorescence detector was set at 280 nm excitation and 320 nm emission. Quantification was performed with nonanoic acid vanillylamide as external standard at concentrations of 25 (85), 50 (170), 125 (425), 250 (850), 500 ng/ml (1700 pmol/ml) [16].…”

Section: Introductionmentioning

confidence: 99%

Extraction of capsaicinoids from chillies ( Capsicum frutescens L.) and paprika ( Capsicum annuum L.) using supercritical fluids and organic solvents

Peusch

Müller-Seitz

Petz

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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“…Heute erfolgt die Analytik über Hochleistungsflüssigkeitschromatographie (HPLC) mit anschließender Fluoreszenz‐ oder massenspektrometrischer Detektion oder über einen Enzyme Linked Immunosorbent Assay (Elisa) 3,9. Die Analyse von Paprikapulvern ergibt für die Qualität Edelsüß Werte bis 2 mg Capsaicin pro 100 g Paprikapulver und für Rosenpaprika bis 24 mg pro 100 g 10…”

Section: Die Schärfeunclassified

Woher die Schärfe kommt

Müller-Seitz

Petz

2012

Nachr Chem

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“…SFE can be favorable due to the temperature and concentration advantages of using CO 2 , as well as the selectivity advantages and the ability to directly couple to GC analysis. Perhaps most remarkable with these applications of SFE to flavor analysis is simply the diversity of samples: breakfast cereal (373), raspberries (374), chilies and paprika (375), eucalyptus (376), cinnamon (377), milk and dairy products (378), wines and musts (379), meat (380), Swiss cheese (381), and roasted peanuts (382).…”

Section: Supercritical Fluid Extractionmentioning

confidence: 99%