GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions

Cuevas-Glory, Luis; Sosa-Moguel, Odri; Pino, Jorge A.; Sauri-Duch, Enrique

doi:10.1007/s12161-014-9980-x

Cited by 31 publications

(17 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The diffusion and partition coefficients of the SPME adsorption process are different for each substance at different temperatures. The total peak area decreased at 70 °C may be mainly due to the two-sided effect of the extraction temperature on the SPME method [10,11]. On the one hand, under kinetic control, increasing the temperature (40–60 °C) accelerates the thermal motion of the molecules, facilitates the diffusion of the analytes in the substrates (increases the distribution of the analytes in the headspace), shortens the equilibration time, and hence speeds up the analysis.…”

Section: Resultsmentioning

confidence: 99%

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Tang

Chen

et al. 2018

Molecules

View full text Add to dashboard Cite

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor.

show abstract

Section: Resultsmentioning

confidence: 99%

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Tang

Chen

et al. 2018

Molecules

View full text Add to dashboard Cite

show abstract

“…Due to its designation of origin acquired in 2010 as well as to its cultural, culinary and economic value, this is one of the main horticultural crops in the area with high potential for industrialisation and exportation. [3] Habanero pepper is a highly aromatic fruit and is the hottest chili pepper in the world. The typical aroma is one of its most attractive properties, representing a quality parameter for the consumer.…”

Section: Introductionmentioning

confidence: 99%

“…[4,5] Previous works have found 102 and 53 volatile compounds (GC-MS) in Habanero pepper from the Yucatan by utilising simultaneous steam distillation-solvent extraction and headspace solid-phase microextraction, respectively. [3,4] Depending on the ripeness of each species and the isolation method, the aroma of pepper fruits was varied due to differences in the volatile compounds profiles. [6] The volatile fraction is generally constituted by low molecular weight compounds and a class of lipophilic secondary metabolites with high vapour pressure.…”

Section: Introductionmentioning

confidence: 99%

Biological activities of volatile extracts from two varieties of Habanero pepper (Capsicum chinense Jacq.)

Sosa-Moguel

Pino

Ayora-Talavera

et al. 2017

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

Biological activity of Habanero pepper is principally due to capsaicinoids, flavonoids, carotenoids and peptides. However, the volatile fraction of this fruit has not been analysed earlier. Isolation of the volatile compounds from two varieties of Habanero pepper was performed by simultaneous distillation-extraction method. Gas chromatography-mass spectrometry analysis revealed 109 and 110 compounds in Mayapan and Jaguar varieties, respectively. The main compounds found were hexyl 3-methylbutanoate, 3,3dimethylcyclohexanol, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate and heptyl 3-methylbutanoate. Highest antioxidant activity was achieved from extracts of the Jaguar variety by means of the ABTS •+ method. Minimum inhibitory concentration analysis showed that V. cholerae was the most sensitive bacteria to the volatile extracts from both varieties.

show abstract

“…The ripe fruits of the different varieties of peppers have been traditionally widely used as natural food colorants. Although generally, the color of each Capsicum variety is variable, starting from green, yellow, or white for the unripe fruit, and turning to red, dark red, brown, and sometimes almost black in the ripe stage, ripe pepper fruits can display a range of colors from white to deep red (Jung et al 2001;Ha et al 2007;Jang et al 2014;Cuevas-Glory et al 2015). In addition to their sensory features, pepper fruits are important ingredients of a balanced diet thanks to the presence of diverse bioactive compounds, e.g., phenolic compounds and carotenoids with potential functional properties (Alvarez-Parrilla et al 2012;Bae et al 2012;Giuffrida et al 2011;Materska 2014;Mokthar et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties

et al. 2015

View full text Add to dashboard Cite

The aim of this study was to determine the capsaicinoid and carotenoid content in different tissues of an Algerian pepper (Capsicum annuum L.) extract and evaluate its biological activity. For the capsaicinoid extraction, the effect of different solvents, temperatures, and time was tested. The optimized extraction conditions (75 % of methanol at 100°C for 20 min) allowed a satisfactory recovery of both capsaicin and dihydrocapsaicin (89.8 and 83.4 %, respectively). Five capsaicinoids were identified and quantified in fresh and dried tissues by liquid chromatography coupled to photodiode array and mass spectrometry detection. Among the identified carotenoids, lutein was the main compound (54.4 % of total carotenoids) followed by zeaxanthin and β-carotene, and in total, a number of six was here identified and reported for the first time. The antioxidant activity of carotenoids was higher than capsaicinoids, thus explaining its good anticancer activity (90 % of U937 inhibited at 200 μg/mL). The capsaicinoid extract was active against pathogen bacteria except Klebsiella pneumoniae and inactive against two beneficial bacteria Lactobacillus rhamnosus and Bifidobacterium longum. The results of this study show that this variety may be considered a viable source of such compounds with antioxidant and antimicrobial activity useful for functional food production.

show abstract

GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions

Cited by 31 publications

References 24 publications

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

Biological activities of volatile extracts from two varieties of Habanero pepper (Capsicum chinense Jacq.)

Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties

Contact Info

Product

Resources

About