The Identification of Capsaicinoids in Tear-Gas Spray

Abstract

“Natural” capsaicin has been identified in “Halt!” sprays by thin-layer chromatography (TLC), high performance liquid chromatography (HPLC), infrared spectrophotometry (IR), and gas chromatography/mass spectrometry (GC/MS). Individual capsaicinoids have been identified as capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. The recommended analytical procedure for small samples is HPLC followed by GC/MS. The alternative procedure of solvent extraction and preparation TLC followed by IR is recommended for large samples.

Metabolism of Capsaicin by Cytochrome P450 Produces Novel Dehydrogenated Metabolites and Decreases Cytotoxicity to Lung and Liver Cells

“…b No P450 spectrum was detected in the sample. exchange LC/MS/MS and was consistent with previous MS/MS and MS 3 studies of capsaicin (15,48). Identical fragmentation patterns were observed for nonivamide and dihydrocapsaicin (the saturated analogue of capsaicin); however, the m/z values for the product ions, derived from the alkyl portion of the molecules, were 12 amu less or 2 amu greater than capsaicin, respectively (data not shown).…”

“…The chemical shifts for the carbon atoms and protons in Table 2 were achieved using DQCOSY and TOCSY, while the carbon shifts were obtained by HSQC and HMBC data. In the HMBC spectrum (Figure 8), the six methyl protons on C 17 exhibited coupling to itself (gemdimethyl; 28.9 ppm), the quaternary carbon at C 16 (71.2 ppm), as well as coupling to C 15 (137.8 ppm). Similarly, the olefinic protons (14 and 15) exhibited correlations with C 16 and C 17 , while C 14 (127.5 ppm) was correlated to the number 12 protons.…”

Development and validation of AccuTOF-DART™ as a screening method for analysis of bank security device and pepper spray components

“…The main active ingredient in most pepper sprays is oleoresin capsicum, which is the oily extract of hot peppers [7][8][10][11][12]. Although oleoresin capsicum is composed of several capsaicinoids, capsaicin is the most abundant and thus the most appealing for analytical purposes [7][8][10][11][12].…”

Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

“…Several minor capsaicinoids and related compounds have also been identified (Maillard, Giampaoli, & Richard, 1997;Schweiggert, Carle, & Schieber, 2006;Thompson, Phinney, Sander, & Welch, 2005), but are present at very low levels and not expected to contribute greatly to overall pungency (Krajewska & Powers, 1988;Todd & Bensinger, 1977). Apart from their role as flavor ingredients, medical, toxicological and repellent applications of these compounds have also been described (Fung, Jeffery, & Beveridge, 1982;Reilly et al, 2005;Yosipovitch, Mengesha, Facliaru, & David, 1982).…”