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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Taiwan Food and Drug Administration
2016
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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. |
format | Online Article Text |
id | pubmed-9328869 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Taiwan Food and Drug Administration |
record_format | MEDLINE/PubMed |
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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