Evaluation of capsaicin in chili peppers and hot sauces by MISER HPLC-ESIMS

Welch, Christopher J.; Regalado, Erik L.; Welch, E. Celeste; Eckert, Isaac M.K.; Kraml, Christina M.

doi:10.1039/c3ay41953c

Cited by 25 publications

(13 citation statements)

References 10 publications

(10 reference statements)

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“…Because there is a simple ordered relationship between perceived burn and capsaicinoid concentration, instrumental methods using high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatograph-mass spectrometry (GC-MS) to determine the capsaicinoid content in chili peppers and chili pepper containing foods have been developed (e.g. (Gillette et al, 1984; Othman, Ahmed, Habila, and Ghafar, 2011; Peña-Alvarez, Ramírez-Maya, and Alvarado-Suárez, 2009; Todd et al, 1977; Welch, Regalado, Welch, Eckert et al, 2014). These instrumental methods, which have been validated with human sensory data, are often used as a standard method to estimate heat from various foods or ingredients.…”

Section: Introductionmentioning

confidence: 99%

Perceptual and affective responses to sampled capsaicin differ by reported intake

Nolden

Hayes

2017

Food Quality and Preference

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The present study was conducted to a) generate suprathresold dose-response functions for multiple qualities evoked by capsaicin across a wide range of concentrations, and b) revisit how intensity ratings and liking may differ as a function of self reported intake. Individuals rated eight samples of capsaicin for perceived burn and bitterness, as well as disliking/liking. Measures of reported preference for chili peppers, chili intake frequency, prior experience and personality measures were also assessed. Here, we confirm prior findings showing that burn in the laboratory differs with reported chili intake, with infrequent consumers reporting more burn. We extend these findings by exploring how capsaicin perception varies by reported liking, and measures of variety seeking. We also address the question of whether differences in burn ratings may potentially be an artifact of differential scale usage across groups due to prior experience, and not chronic desensitization, as is typically assumed. By using generalized scaling methods and recalled sensations, we conclude the differences observed here and elsewhere are not likely due to differences in how participants use rating scales.

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Section: Introductionmentioning

confidence: 99%

Perceptual and affective responses to sampled capsaicin differ by reported intake

Nolden

Hayes

2017

Food Quality and Preference

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“…E-capsaicin is the major capsaicin in chili peppers. A study shows a greater than 25-fold variation in E-capsaicin levels among individual peppers, ranging from about 0.04 μg/mL to 1 μg/mL [15]. In general, the concentration of capsaicin ranges from 0.1 to 1% in chili peppers.…”

Section: Discussionmentioning

confidence: 99%

The consumption of chili peppers and the risk of colorectal cancer: a matched case-control study

et al. 2019

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Background Chili peppers have properties that plausibly could either increase or decrease a person’s risk of developing colorectal cancer, but their consumption in relation to disease risk has not been well studied. We sought to explore the association between chili peppers intake and the risk of colorectal cancer. Methods Eight hundred subjects (400 cases with colorectal cancer and 400 controls) were enrolled in this study. Cases were primarily colorectal cancer patients diagnosed by histopathology at the Department of Intestinal Surgery, Sichuan Cancer Hospital from July 2010 to May 2012. Controls were people receiving routine medical examinations from the Zhonghe Community Health Service Center during the same period of time. An in-person interview was used to collect demographic characteristics, lifestyle, and dietary habits of the subjects in reference to the 10 years prior to disease diagnosis. Conditional logistic regression was conducted to examine the possible association between the risk of colorectal cancer and chili peppers consumption. Results Compared with persons who consumed chili peppers ≤ 2 times per week, those who consumed chili peppers 3–7 times per week (OR = 1.2, 95% CI 0.75–2.0, P = 0.413) and > 7 times per week (OR = 1.4, 95% CI 0.84–2.2, P = 0.205) were not at an increased risk of colorectal cancer. Conclusions The results suggest that the consumption of chili peppers does not increase or decrease the risk of colorectal cancer. This question warrants being re-addressed in a study in which there is prospective ascertainment of dietary characteristics.

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“…81 Variants of the technique using GC 82 or SFC 83 analysis were developed, allowing for rapid analysis of volatile samples and high throughput determinations of enantiopurity. We found that the technique was readily grasped by students and educators in studies investigating the high throughput analysis of chili peppers, 84 soft drinks 85 and beer. 86 Ultrafast chromatographic analysis MISER chromatography grew out of a need to deliver the fastest possible cycle time allowed by an autosampler (∼22 s in the early days, ∼10 s currently) with the use of MS detection to deconvolute information that was otherwise obscured by insufficient chromatographic resolution.…”

Section: View Article Onlinementioning

confidence: 99%

High throughput analysis enables high throughput experimentation in pharmaceutical process research

Welch

2019

React. Chem. Eng.

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Evaluation of capsaicin in chili peppers and hot sauces by MISER HPLC-ESIMS

Cited by 25 publications

References 10 publications

Perceptual and affective responses to sampled capsaicin differ by reported intake

Perceptual and affective responses to sampled capsaicin differ by reported intake

The consumption of chili peppers and the risk of colorectal cancer: a matched case-control study

High throughput analysis enables high throughput experimentation in pharmaceutical process research

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