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Fast method for capsaicinoids analysis from Capsicum chinense fruits
Marla Sganzerla1, Janclei Pereira Coutinho1, Arlete Marchi Tavares de Melo2
1Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
Food Research International (Ottawa, Ont.)
|July 18, 2018
Summary
A new ultra-high performance liquid chromatography method accurately quantifies capsaicinoids in chili peppers. This fast and efficient technique analyzes 8 capsaicinoids in just 4 minutes, aiding research into these compounds.
Area of Science:
- Agricultural Chemistry
- Food Science
- Analytical Chemistry
Background:
- Chili peppers are globally used as food additives due to capsaicinoids, responsible for their pungency.
- Capsaicinoids possess valuable functional properties, including antimutagenic, antitumoral, antioxidant, and analgesic effects.
- Accurate and reproducible capsaicinoid analysis is crucial for research and application development.
Purpose of the Study:
- To develop and validate a rapid, efficient, and reproducible analytical method for capsaicinoids.
- To analyze capsaicinoids specifically in Brazilian *Capsicum chinense* fruits.
Main Methods:
- Optimized ultrasound-assisted extraction using 100% methanol for 10 minutes.
- Ultra-high performance liquid chromatography (UHPLC) with photo diode array (PDA) and mass spectrometry (MS) detection.
- Method validation including repeatability, reproducibility, and recovery assessments.
Main Results:
- Separation of 8 capsaicinoids achieved within a 4-minute analysis time.
- The method demonstrated high precision with low relative standard deviations for repeatability and reproducibility.
- Recovery rates were satisfactory, ranging from 88-112% for capsaicin and 89-109% for dihydrocapsaicin.
- Quantified capsaicin and dihydrocapsaicin in *C. chinense* fruits at levels of 156-1442 μg/g and 26-478 μg/g, respectively.
Conclusions:
- The developed UHPLC method is effective and suitable for capsaicinoid analysis in *Capsicum chinense*.
- The method's speed and efficiency make it ideal for routine analysis and quantification of major capsaicinoids.
- Potential exists for quantifying minor capsaicinoids with the availability of appropriate standards.
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