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Rapid determination of capsaicinoids by colorimetric method

Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples. To analyze mass samples rapidly, a colorimetric...

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Autores principales: Ryu, Wang-Kyun, Kim, Hee-Woong, Kim, Geun-Dong, Rhee, Hae-Ik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328869/
https://www.ncbi.nlm.nih.gov/pubmed/28987355
http://dx.doi.org/10.1016/j.jfda.2016.11.007
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author Ryu, Wang-Kyun
Kim, Hee-Woong
Kim, Geun-Dong
Rhee, Hae-Ik
author_facet Ryu, Wang-Kyun
Kim, Hee-Woong
Kim, Geun-Dong
Rhee, Hae-Ik
author_sort Ryu, Wang-Kyun
collection PubMed
description Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples. To analyze mass samples rapidly, a colorimetric method was suggested. In this work, pigments and capsaicinoids were efficiently separated from chili pepper extract by sequential solid–liquid extraction and liquid–liquid extraction in test tubes followed by a colorimetric analysis on the capsaicinoids by a selective chromogenic reaction with Gibbs reagent (2,6-dichloroquinone-4-chloroimide). In the comparison of the capsaicinoid content by the colorimetric method and HPLC using acetone extracts of fresh pepper and dry red pepper as samples, R(2) was 0.9973 and 0.9816, respectively, which shows a high linear correlation. In addition, a minimum of 1 μg/mL capsaicinoids can be detected and it was therefore determined that the method can efficiently analyze a great quantity of samples in a short time.
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spelling pubmed-93288692022-08-09 Rapid determination of capsaicinoids by colorimetric method Ryu, Wang-Kyun Kim, Hee-Woong Kim, Geun-Dong Rhee, Hae-Ik J Food Drug Anal Original Article Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples. To analyze mass samples rapidly, a colorimetric method was suggested. In this work, pigments and capsaicinoids were efficiently separated from chili pepper extract by sequential solid–liquid extraction and liquid–liquid extraction in test tubes followed by a colorimetric analysis on the capsaicinoids by a selective chromogenic reaction with Gibbs reagent (2,6-dichloroquinone-4-chloroimide). In the comparison of the capsaicinoid content by the colorimetric method and HPLC using acetone extracts of fresh pepper and dry red pepper as samples, R(2) was 0.9973 and 0.9816, respectively, which shows a high linear correlation. In addition, a minimum of 1 μg/mL capsaicinoids can be detected and it was therefore determined that the method can efficiently analyze a great quantity of samples in a short time. Taiwan Food and Drug Administration 2016-12-08 /pmc/articles/PMC9328869/ /pubmed/28987355 http://dx.doi.org/10.1016/j.jfda.2016.11.007 Text en © 2017 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ).
spellingShingle Original Article
Ryu, Wang-Kyun
Kim, Hee-Woong
Kim, Geun-Dong
Rhee, Hae-Ik
Rapid determination of capsaicinoids by colorimetric method
title Rapid determination of capsaicinoids by colorimetric method
title_full Rapid determination of capsaicinoids by colorimetric method
title_fullStr Rapid determination of capsaicinoids by colorimetric method
title_full_unstemmed Rapid determination of capsaicinoids by colorimetric method
title_short Rapid determination of capsaicinoids by colorimetric method
title_sort rapid determination of capsaicinoids by colorimetric method
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328869/
https://www.ncbi.nlm.nih.gov/pubmed/28987355
http://dx.doi.org/10.1016/j.jfda.2016.11.007
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