Next Article in Journal
Flavonoid and Leaf Gas Exchange Responses of Centella asiatica to Acute Gamma Irradiation and Carbon Dioxide Enrichment under Controlled Environment Conditions
Previous Article in Journal
Silver Nanoparticles as Potential Antiviral Agents
Article

Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography

Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
*
Author to whom correspondence should be addressed.
Molecules 2011, 16(10), 8919-8929; https://doi.org/10.3390/molecules16108919
Received: 22 August 2011 / Revised: 14 October 2011 / Accepted: 15 October 2011 / Published: 24 October 2011
(This article belongs to the Section Natural Products Chemistry)
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 µg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 µg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 µg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 µg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day. View Full-Text
Keywords: Capsicum; capsaicin; chilli; pepper; daily capsaicin intake; Scoville heat units Capsicum; capsaicin; chilli; pepper; daily capsaicin intake; Scoville heat units
Show Figures

Figure 1

MDPI and ACS Style

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

AMA Style

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 Style

Othman, 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

Find Other Styles

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Back to TopTop