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Related Concept Videos

Phase Diagrams02:39

Phase Diagrams

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A phase diagram combines plots of pressure versus temperature for the liquid-gas, solid-liquid, and solid-gas phase-transition equilibria of a substance. These diagrams indicate the physical states that exist under specific conditions of pressure and temperature and also provide the pressure dependence of the phase-transition temperatures (melting points, sublimation points, boiling points). Regions or areas labeled solid, liquid, and gas represent single phases, while lines or curves represent...
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Voltammetry: Overview01:20

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Voltammetry is an electroanalytical technique in which the current flowing through an electrochemical cell is measured as a function of applied potential, typically under conditions of concentration polarization. The technique provides valuable information about redox-active species, and the current response is plotted as a voltammogram.
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Metallic Solids02:37

Metallic Solids

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Metallic solids such as crystals of copper, aluminum, and iron are formed by metal atoms. The structure of metallic crystals is often described as a uniform distribution of atomic nuclei within a “sea” of delocalized electrons. The atoms within such a metallic solid are held together by a unique force known as metallic bonding that gives rise to many useful and varied bulk properties.
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Structures of Solids02:22

Structures of Solids

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Solids in which the atoms, ions, or molecules are arranged in a definite repeating pattern are known as crystalline solids. Metals and ionic compounds typically form ordered, crystalline solids. A crystalline solid has a precise melting temperature because each atom or molecule of the same type is held in place with the same forces or energy. Amorphous solids or non-crystalline solids (or, sometimes, glasses) which lack an ordered internal structure and are randomly arranged. Substances that...
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Phase Transitions

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Whether solid, liquid, or gas, a substance's state depends on the order and arrangement of its particles (atoms, molecules, or ions). Particles in the solid pack closely together, generally in a pattern. The particles vibrate about their fixed positions but do not move or squeeze past their neighbors. In liquids, although the particles are closely spaced, they are randomly arranged. The position of the particles are not fixed—that is, they are free to move past their neighbors to...
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Voltammetry: Factors Affecting Measurements01:21

Voltammetry: Factors Affecting Measurements

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A current produced due to the redox reactions of the analyte at the working and auxiliary electrodes is called a faradaic current. The reaction can be divided into two types. The current generated due to the reduction of the analyte is called cathodic current, and it carries a positive charge. In contrast, the current produced by analyte oxidation is known as an anodic current, and it has a negative charge. The applied potential at the working electrode determines the faradaic current flow, and...
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Integration of Miniaturized Solid Phase Extraction and LC-MS/MS Detection of 3-Nitrotyrosine in Human Urine for Clinical Applications
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Quantification of capsaicinoids in chillies by solid-phase extraction coupled with voltammetry.

Kwok Kiong Chan1, Muhammad Shafique Bin Hamid1, Richard D Webster1

  • 1Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore.

Food Chemistry
|June 10, 2018
PubMed
Summary

This study optimized capsaicinoid extraction from spices using methanol and sonication. Voltammetry accurately quantified capsaicinoids in various chili extracts, demonstrating a reliable method for analyzing these pungent compounds.

Keywords:
Capsaicin (PubChem CID: 1548943)ChilliHigh performance liquid chromatographyNonivamide (PubChem CID: 2998)Solid phase extractionSquare-wave voltammetryTrace analysis

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Natural Product Chemistry

Background:

  • Capsaicinoids are key compounds in chili peppers responsible for their pungency.
  • Accurate quantification of capsaicinoids is essential for food quality control and research.

Purpose of the Study:

  • To develop and validate an efficient method for extracting and quantifying capsaicinoids from various spice and chili sources.
  • To compare the efficacy of different extraction techniques for capsaicinoids.

Main Methods:

  • Extraction of capsaicinoids from spices and chilies using methanol and sonication.
  • Concentration of capsaicinoids using solid-phase extraction (SPE) with a water/methanol solvent system.
  • Voltammetric quantification of capsaicinoids in acetonitrile/water extracts.

Main Results:

  • Sonication in methanol alone provided extraction results comparable to combined sonication, stirring, and centrifuging.
  • Linear calibration curves for voltammetry were achieved from low ppm up to 1400 ppm.
  • Capsaicinoid concentrations in extracts ranged from 17 to 430 ppm, corresponding to 130 to 4000 ppm in original samples.

Conclusions:

  • The developed method using methanol extraction, SPE, and voltammetry is effective for quantifying capsaicinoids.
  • Sonication is an efficient primary extraction technique for capsaicinoids.
  • The method allows for the analysis of capsaicinoid content in diverse chili products.