Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis
Joint Authors
González-Zamora, Alberto
Sierra-Campos, Erick
Pérez-Morales, Rebeca
Vázquez-Vázquez, Cirilo
Gallegos-Robles, Miguel A.
López-Martínez, José D.
García-Hernández, José L.
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-01-20
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
Direct spectrophotometric determination of capsaicinoids content in Chiltepin pepper was investigated as a possible alternative to HPLC analysis.
Capsaicinoids were extracted from Chiltepin in red ripe and green fruit with acetonitrile and evaluated quantitatively using the HPLC method with capsaicin and dihydrocapsaicin standards.
Three samples of different treatment were analyzed for their capsaicinoids content successfully by these methods.
HPLC-DAD revealed that capsaicin, dihydrocapsaicin, and nordihydrocapsaicin comprised up to 98% of total capsaicinoids detected.
The absorbance of the diluted samples was read on a spectrophotometer at 215–300 nm and monitored at 280 nm.
We report herein the comparison between traditional UV assays and HPLC-DAD methods for the determination of the molar absorptivity coefficient of capsaicin (ε280=3,410 and ε280=3,720 M−1 cm−1) and dihydrocapsaicin (ε280=4,175 and ε280=4,350 M−1 cm−1), respectively.
Statistical comparisons were performed using the regression analyses (ordinary linear regression and Deming regression) and Bland-Altman analysis.
Comparative data for pungency was determined spectrophotometrically and by HPLC on samples ranging from 29.55 to 129 mg/g with a correlation of 0.91.
These results indicate that the two methods significantly agree.
The described spectrophotometric method can be routinely used for total capsaicinoids analysis and quality control in agricultural and pharmaceutical analysis.
American Psychological Association (APA)
González-Zamora, Alberto& Sierra-Campos, Erick& Pérez-Morales, Rebeca& Vázquez-Vázquez, Cirilo& Gallegos-Robles, Miguel A.& López-Martínez, José D.…[et al.]. 2015. Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis. Journal of Chemistry،Vol. 2015, no. 2015, pp.1-10.
https://search.emarefa.net/detail/BIM-1067595
Modern Language Association (MLA)
González-Zamora, Alberto…[et al.]. Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis. Journal of Chemistry No. 2015 (2015), pp.1-10.
https://search.emarefa.net/detail/BIM-1067595
American Medical Association (AMA)
González-Zamora, Alberto& Sierra-Campos, Erick& Pérez-Morales, Rebeca& Vázquez-Vázquez, Cirilo& Gallegos-Robles, Miguel A.& López-Martínez, José D.…[et al.]. Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis. Journal of Chemistry. 2015. Vol. 2015, no. 2015, pp.1-10.
https://search.emarefa.net/detail/BIM-1067595
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1067595