Colorimetric Determination of Capsaicin in Capsicum Fruits

Abstract

A simple and accurate colorimetric method has been developed for quantitative determination of capsaicin in capsicum fruits. The method does not involve prior isolation of capsaicin from green capsicum fruits, and interference due to pigments is accounted for by determining a blank. Interfering substances are removed from red capsicum fruits by column chromatography using basic alumina as adsorbent. Capsaicin from the ethyl acetate extract of dried fruits is determined by developing a yellow complex with sodium nitrite–sodium molybdate reagent, which is read at 430 nm. Lambert-Beer’s law is obeyed in the concentration range 1.5–33.5 μg capsaicin/mL. The method is reproducible and is applicable to the rapid determination of capsaicin content.

Genetic diversity analysis of selected Capsicum annuum genotypes based on morphophysiological, yield characteristics and their biochemical properties

“…In previous research, capsaicinoid content in chili pepper was identified using organoleptic methods 24,25 and spectrophotometry. [26][27][28][29][30] A substantial improvement was introduced by using thin-layer chromatography (TLC), 31 gas-liquid chromatography (GC) 32 and HPLC. 33 In contrast to GC and TLC, HPLC enables the separation of non-volatile compounds, that does not involve exposure to air or heat and has good sample recovery.…”

Colour degradation and rheology of green chilli puree during thermal processing

“…Trade in chillies depends on their pungency, which is considered as an important quality attribute. Capsaicinoids, the major pungent compounds in chillies have been widely studied (Todd, 1977;Dicecco, 1979;Bajaj, 1980;Rajpoot & Govindarajan, 1981). Several methods have been reported in the literature for estimation of capsaicin content (Govindarajan et al, 1977;Rajpoot & Govindarajan, 1981;Weaver et al, 1984;Govindarajan, 1985a).…”

HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers

“…Interest in these compounds extends far beyond their roles as flavor ingredients in food; they have also medical, toxicological, and forensic implications. Capsaicinoids have been investigated by several methods (Palacio 1979;Bajaj 1980;Woodbury 1980). Reverse-phase high-performance liquid chromatography (HPLC), in which the capsaicinoids are directly differentiated with respect to their fatty acid structures (Hoffman and others 1983), was the analytical method employed in this study.…”