Fast method for capsaicinoids analysis from Capsicum chinense fruits

Abstract

Chili peppers are widely utilized in the world as savory food additives due the pungency induced by the capsaicinoids. Also, these compounds have functional properties as antimutagenic, antitumoral, antioxidant and analgesic. These characteristics increase the interest in this compound class, hence the capsaicinoid analysis must be reproducible and accurate. This study aimed to develop and validate a fast, efficient and reproducible method to analyze capsaicinoids in Brazilian Capsicum chinense fruits. The extracts were obtained after an optimization step that indicated the condition 100% of methanol and 10min on ultrasound assisted extraction. The analyses were carried out in an ultra high performance liquid chromatographic system with detection by a photo diode array and mass spectrometer. The analytical method developed permits the separation of 8 capsaicinoids in 4min of time analysis expending only 2mL of solvent as mobile phase. The validation parameters evaluated for the method show the effectiveness and satisfactory performance to answer the analytical needs of this research area, presenting low values to relative standard deviation in repeatability and reproducibility and recoveries ranged from 88 to 112% for capsaicin and 89 to 109% for dihydrocapsaicin. In the extracts from different accessions of C. chinense fruits analyzed, the contents of capsaicin and dihydrocapsaicin were in the range of 156-1442μgg and 26-478μgg of fresh fruit, respectively, showing the large application of this method for quantification of the two major capsaicinoids in fast routine analysis and may be used to determine the concentrations of other minor capsaicinoids once appropriate standards are available.

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

“…Their individual concentrations (mg of capsaicinoid g −1 of FW) throughout the ripening of the fruit are represented in Figure 2. It can be seen that, like other studies [22,46], C was the major capsaicinoid over the entire maturation of the fruit, followed by DHC, n-DHC, h-C, and finally h-DHC in smaller amounts. This is concordant with the results from similar studies on C. chinense, since capsaicin is the capsaicinoid responsible for the high pungency of the fruit, followed by dihydrocapsaicin [40,47].…”

Determinación de capsaicina mediante cromatografía liquida de alta resolución (HPLC-PDA) en la especie Capsicum frutescens

“…La fase móvil implementada logró resolver el pico de Capsaicina con buena resolución en un tiempo inferior de 2 minutos (Figuras 2 y 3); así, el tiempo de análisis fue menor en comparación con métodos de separación reportados en la literatura 18,19 . Los cromatogramas propios del estándar de Capsaicina y de la muestra de oleorresina extraída de C. frutescens, se observan en la Figura 1 y en la Figura 2 respectivamente.…”

Obtención de una película a base de almidón hidroxipropilado producida por extrusión soplado

“…El proceso se realizó en un equipo de extrusión de tornillo simple. Otra tendencia en las películas es la adición de sustancias activas, la capsaicina es un compuesto químico que se encuentra en el chile picante y dulce, el cual presenta características antimicrobianas [17]. Por lo tanto, las películas elaboradas con este compuesto podrían presentar actividades antimicrobianas.…”

“…La capsaicina, es un pseudoalcaloide, nombrado por la IUPAC como N-[(4-hidroxi-3-metoxifenil) metil]-8-metil-6-nonenamida [17].…”