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Optical study to identify and quantify capsaicin in optical window.

Manuel Abraham López Pacheco¹, José Javier Báez Rojas¹, Jorge Castro-Ramos¹

¹Instituto Nacional de Astrofísica Óptica y Electrónica (INAOE), Tonanzintla, Mexico.

|March 26, 2021

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This study introduces a novel optical spectroscopy method to identify and quantify capsaicin in chilies. The technique uses absorption and diffuse reflectance to determine capsaicin concentration, enabling classification by percentage.

Area of Science:

Analytical Chemistry
Spectroscopy
Biochemistry

Background:

Capsaicin, the active compound in hot peppers, is recognized for potential human health benefits.
Optical spectroscopy is crucial for analyzing material properties and chemical composition.
Accurate identification and quantification of capsaicin are important for various applications.

Purpose of the Study:

To propose an optical spectroscopy method for identifying and quantifying capsaicin within the visible light spectrum.
To develop a classification system for capsaicin content in chilies based on its optical properties.

Main Methods:

Combined absorption and diffuse reflectance spectroscopy techniques.
Calculated the extinction coefficient for capsaicin at significant wavelengths (507nm and 663nm).

Keywords:

Absorption Capsaicin Optical window Spectroscopy

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Applied the Kubelka-Munk model for mathematical modeling and analysis.

Main Results:

Successfully identified and quantified capsaicin using optical properties.
Reported key extinction coefficients and Kubelka-Munk model parameters for capsaicin.
Demonstrated spectral differences between pure capsaicin and chili samples.

Conclusions:

Diffuse reflectance spectroscopy enables rapid identification of capsaicin.
The developed optical method offers a fast, easy, and promising approach for classifying and quantifying bioactive compounds like capsaicin in chilies.