Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry

Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

“…1. Our previous LC-DAD-MS studies had demonstrated that the capsaicinoid profile of red chili pods is considerably more complex than considered so far (Schweiggert et al, 2006). However, since the minor capsaicinoids are present at very low levels and are not expected to contribute greatly to overall pungency, only the predominant compounds listed above were quantified.…”

“…Their quantities vary with genotype and maturity and are influenced by growing conditions and losses after processing (Zewdie & Bosland, 2001). Several minor capsaicinoids and related compounds have also been identified (Maillard, Giampaoli, & Richard, 1997;Schweiggert, Carle, & Schieber, 2006;Thompson, Phinney, Sander, & Welch, 2005), but are present at very low levels and not expected to contribute greatly to overall pungency (Krajewska & Powers, 1988;Todd & Bensinger, 1977). Apart from their role as flavor ingredients, medical, toxicological and repellent applications of these compounds have also been described (Fung, Jeffery, & Beveridge, 1982;Reilly et al, 2005;Yosipovitch, Mengesha, Facliaru, & David, 1982).…”

Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column

“…Employing this gradient method, a perfect separation of the capsaicinoids studied was obtained, with a good resolution of the chromatographic peaks, and notably shortening the time taken for the analysis, in comparison with the analysis time needed utilising C-18 columns in conventional reversed-phase HPLC (Cooper et al, 1991;Kozukue et al, 2005;Schweiggert, Carle, & Schieber, 2006). The resulting retention times for the five capsaicinoids present in the hot Cayenne Pepper are shown in Fig.…”

Determination of capsaicin and dihydrocapsaicin in Capsicum anuum and related products by capillary electrophoresis with a mixed surfactant system

“…The most recent methods for the determination of capsaicinoids have used HPLC coupled to more selective techniques such as mass spectrometry (Garces-Claver, Arnedo-Andres, Abadia, Gil-Ortega, & Alvarez-Fernandez, 2006;Kozukue et al, 2005;Schweiggert, Carle, & Schieber, 2006;Thompson, Phinney, Welch, & White, 2005). However, all these methods, though attaining sometimes low detection limits, are very laborious, long-lasting, expensive or the requirement of tedious pretreatment.…”