A simple

Area of Science:

• Food Science
• Analytical Chemistry
• Spectroscopy

Background:

• Capsicum fruit heat is typically quantified using high-performance liquid chromatography (HPLC) for capsaicin (CA) and dihydrocapsaicin (DHC) levels.
• HPLC assays are time-consuming, with each run averaging 10 minutes.
• Nuclear magnetic resonance (NMR) is suitable for quantitative analysis of fruit extracts but has been underutilized for chilli analysis.

Purpose of the Study:

• To develop a novel, rapid, and robust method for quantifying total capsaicinoid levels in chilli extracts.
• To explore the utility of NMR spectroscopy in non-deuterated solvents for chilli pungency assessment.
• To establish an alternative to conventional HPLC methods for capsaicinoid quantification.

Main Methods:

• Utilized solvent suppression techniques in a non-deuterated protic solvent.
• Employed maleic acid as an internal standard for quantification.
• Applied the developed NMR method to analyze ten authentic Capsicum samples (C. chinense, C. annuum, C. baccatum).

Main Results:

• Achieved high accuracy and precision in quantifying capsaicinoid content from 40 to 720 ppm (0.13–2.35 mmolar).
• Demonstrated linear measurement over the entire tested concentration range.
• Showed excellent correlation between NMR data and established HPLC results for authentic Capsicum samples.

Conclusions:

• NMR in non-deuterated solvents provides a rapid and robust method for assessing Capsicum fruit pungency.
• The developed NMR approach offers a viable and efficient alternative to HPLC for capsaicinoid quantification.
• This study highlights the potential of NMR spectroscopy in food analysis for accurate and timely measurements.