Determination of capsaicinoids in red pepper powder using ultra high performance liquid chromatography

Namgung, Bae; Lee, Yunyeol; Ha, Jaeho

doi:10.5806/ast.2013.26.4.256

Cited by 7 publications

(2 citation statements)

References 13 publications

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“…Capsaicin and dihydrocapsaicin contents were analyzed by referring to the methods of Ku et al [ 20 ] and Namgung et al [ 21 ]. The extraction method for capsaicinoid analysis was as follows: Methanol (10 mL) and a boiling chip were added to 2 g of the sample and heated on a dry heating block (MaXtable H10, Daehan, Incheon, Korea) set at 90 °C for 1 h, and then cooled to room temperature.…”

Section: Methodsmentioning

confidence: 99%

Effect of Moisture Content Difference on the Analysis of Quality Attributes of Red Pepper (Capsicum annuum L.) Powder Using a Hyperspectral System

Choi

Cho

Park

et al. 2022

Foods

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The variety of characteristics of red pepper makes it difficult to analyze at the production field through hyperspectral imaging. The importance of pretreatment to adjust the moisture content (MC) in the process of predicting the quality attributes of red pepper powder through hyperspectral imaging was investigated. Hyperspectral images of four types of red pepper powder with different pungency levels and MC were acquired in the visible near-infrared (VIS-NIR) and short-wave infrared (SWIR) regions. Principal component analysis revealed that the powders were grouped according to their pungency level, color value, and MC (VIS-NIR, Principal Component 1 = 95%; SWIR, Principal Component 1 = 91%). The loading plot indicated that 580–610, 675–760, 870–975, 1020–1130, and 1430–1520 nm are the key wavelengths affected by the presence of O-H and C-H bonds present in red pigments, capsaicinoids, and water molecules. The R2 of the partial least squares model for predicting capsaicinoid and free sugar in samples with a data MC difference of 0–2% was 0.9 or higher, and a difference of more than 2% in MC had a negative effect on prediction accuracy. The color value prediction accuracy was barely affected by the difference in MC. It was demonstrated that adjusting the MC is essential for capsaicinoid and free sugar analysis of red pepper.

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Section: Methodsmentioning

confidence: 99%

Effect of Moisture Content Difference on the Analysis of Quality Attributes of Red Pepper (Capsicum annuum L.) Powder Using a Hyperspectral System

Choi

Cho

Park

et al. 2022

Foods

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show abstract

“…Capsaicinoids were extracted from seasoning powders or liquids via the heating-block method, as described in a previous study with minor modifications (Namgung, Lee, & Ha, 2013). Briefly, the samples (powder, 3 g; liquid, 1 g) were heated in 75% (powder) or 100% (liquid) methanol at 95°C for 1 hr.…”

Section: Measurement Of Capsaicinoid Content Via Hplc Analysismentioning

confidence: 99%

Development of a database of capsaicinoid contents in foods commonly consumed in Korea

Cho

Kwon

2020

Food Science & Nutrition

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Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid‐containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects.

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Capsaicinoids reduce the viability of a norovirus surrogate during kimchi fermentation

Lee¹,

Kim

Lee³

et al. 2019

LWT

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Determination of capsaicinoids in red pepper powder using ultra high performance liquid chromatography

Cited by 7 publications

References 13 publications

Effect of Moisture Content Difference on the Analysis of Quality Attributes of Red Pepper (Capsicum annuum L.) Powder Using a Hyperspectral System

Effect of Moisture Content Difference on the Analysis of Quality Attributes of Red Pepper (Capsicum annuum L.) Powder Using a Hyperspectral System

Development of a database of capsaicinoid contents in foods commonly consumed in Korea

Capsaicinoids reduce the viability of a norovirus surrogate during kimchi fermentation

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