Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography
Abstract
:1. Introduction
2. Results and Discussion
3. Experimental
3.1. Samples, Chemicals and Solvents
3.2. Extraction of Capsaicinoids
3.3. Liquid Chromatographic Analysis
- Betasil C18 column (particle size 3 μm, dimension 150 × 4.6 mm) from Thermo Electron (USA),
- column temperature: 60 °C, sample temperature: 20 °C, sample volume: 5 μL,
- UV detection wavelength at 222 nm,
- mobile phase: binary mixture water-acetonitrile (CH3CN) at a 50:50 ratio, flow rate: 1.5 mL/min.
3.4. Capsaicinoids Quantitation
3.5. Scoville Heat Unit Conversions
3.6. Estimation of Dietary Capsaicin Intake
4. Conclusions
Conflicts of Interest
Acknowledgments
References
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Sample Availability: Samples of the compounds are available from the authors. |
Parameter | Capsaicin | Dihydrocapsaicin |
---|---|---|
Average peak area | 2221184.0 | 1617453.4 |
SD | 22485.5 | 9286.3 |
%RSD | 1.01 | 0.57 |
LOD | 0.09 | 0.1 |
LOQ | 0.3 | 0.36 |
Pepper type | Capsaicin (µg/g) | Dihydrocapsaicin (µg/g) | Scoville heat units (SHU) | Levels of pungency |
---|---|---|---|---|
Hot chili | 4249.0 ± 190.3 | 4482.2 ± 35.6 | 67984.60 | highly pungent |
Red chili | 309.3 ± 4.2 | 238.2 ± 2.6 | 4949.08 | moderately pungent |
Green chili | 138.5 ± 5.2 | 146.4 ± 4.2 | 2216.58 | mildly pungent |
Green pepper | 1.0 ± 0.9 | ND | 15.83 | non-pungent |
Red pepper | ND | ND | 0 | non-pungent |
Yellow pepper | ND | ND | 0 | non-pungent |
Pepper type | Capsaicin (µg/g) | Daily consumption (g) | Capsaicin daily intake (mg/person/day) |
---|---|---|---|
Hot chili | 4249.0 | 1.5 | 6.374 |
Red chili | 309.3 | 3 | 0.928 |
Green chili | 138.5 | 2 | 0.277 |
Green pepper | 0.99 | 5 | 0.005 |
Red pepper | 0 | 2 | 0 |
Yellow pepper | 0 | 2 | 0 |
Average daily intake (mg/person/day) | 7.584 | ||
Average daily intake (mg/kg body wt/day) | 0.108 |
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Othman, Z.A.A.; Ahmed, Y.B.H.; Habila, M.A.; Ghafar, A.A. Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography. Molecules 2011, 16, 8919-8929. https://doi.org/10.3390/molecules16108919
Othman ZAA, Ahmed YBH, Habila MA, Ghafar AA. Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography. Molecules. 2011; 16(10):8919-8929. https://doi.org/10.3390/molecules16108919
Chicago/Turabian StyleOthman, Zeid Abdullah Al, Yacine Badjah Hadj Ahmed, Mohamed Abdelaty Habila, and Ayman Abdel Ghafar. 2011. "Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography" Molecules 16, no. 10: 8919-8929. https://doi.org/10.3390/molecules16108919
APA StyleOthman, Z. A. A., Ahmed, Y. B. H., Habila, M. A., & Ghafar, A. A. (2011). Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography. Molecules, 16(10), 8919-8929. https://doi.org/10.3390/molecules16108919