Rapid determination of capsaicinoids by colorimetric method.

Area of Science:

• Analytical Chemistry
• Food Science
• Natural Products Chemistry

Background:

• Capsaicinoids are key compounds in chili peppers, responsible for pungency.
• Traditional analytical methods like HPLC and GC are accurate but not suitable for mass sample analysis.
• There is a need for rapid and practical methods for analyzing large numbers of chili pepper samples.

Purpose of the Study:

• To develop and validate a rapid colorimetric method for capsaicinoid quantification.
• To provide a cost-effective and efficient alternative for analyzing capsaicinoids in chili peppers.
• To assess the method's applicability for high-throughput sample screening.

Main Methods:

• Sequential solid-liquid and liquid-liquid extraction for sample preparation.
• Colorimetric analysis using Gibbs reagent (2,6-dichloroquinone-4-chloroimide).
• Comparison of results with High-Performance Liquid Chromatography (HPLC) for validation.

Main Results:

• High linear correlation (R² = 0.9973 for fresh, R² = 0.9816 for dry peppers) between the colorimetric method and HPLC.
• The method can detect capsaicinoids down to 1 μg/mL.
• Efficient separation of pigments and capsaicinoids was achieved.

Conclusions:

• The developed colorimetric method is a reliable and efficient tool for mass analysis of capsaicinoids.
• This method significantly reduces analysis time and is practical for large sample volumes.
• It offers a valuable alternative for quality control and research involving chili pepper extracts.