HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers

Abstract

A rapid, single-stage, quantitative extraction procedure is described for high-performance liquid chromatographic (HPLC) analysis of capsaicin and dihydrocapsaicin in whole chili peppers. Individual and multiple Capsicum chinense (orange habañero) pepper samples were analyzed in a 2 y study. Peppers, both undried and dried, contained average values of 1250 ppm capsaicin and 540 ppm dihydrocapsaicin relative to undried weight. Relative to dry weight, the orange habañero peppers contained 8840 ppm capsaicin and 3940 ppm dihydrocapsaicin.

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

“…Habanero pepper was the richest in capsaicinoids. Our findings of capsaicin and dihydrocapsaicin contents in Habanero pepper, 9097 mg/kg and 4023 mg/kg, respectively, were similar to those previously reported by Kurian and Starks (2002) and slightly higher than those reported by Garces-Claver et al (2006) and Ornelas-Paz et al (2010). Our results showed higher levels of capsaicin and dihydrocapsaicin on Habanero than those of CazaresSanchez et al (2005) due, probably, to the fact that the fruits were cultivated in a greenhouse and the conditions were not optimal than that of its area or origin, such as altitude.…”

“…The capsaicinoids extraction method used in this study was an adaptation of the method reported by Cisneros-Pineda et al (2007) using methanol instead of acetone (Kurian & Starks, 2002;Ornelas-Paz et al, 2010). Dried tissue of solid pepper samples were blended to a fine powder and 0.6 g of powdered chili pepper sample were mixed with 10 mL of methanol high-performance liquid chromatography (HPLC) grade.…”

“…In the State of Chihuahua, in the Mexican northwest region, fresh chili pepper types have a great demand. Some types, such as Jalapeno and Serrano, are mainly used to prepare sauces and guacamole (smashed avocado (CisnerosPineda et al, 2007;Contreras-Padilla & Yahia, 1998;GarcesClaver et al, 2006;Herna´ndez, Ochoa, Lo´pez, & Garcı´a, 2009;Huffman, Schadle, Villalon, & Burns, 1978;Kurian & Starks, 2002;Marshall & Doperalski, 1981;Ornelas-Paz et al, 2010;Pino et al, 2007;Reilly, Crouch, & Yost, 2001;Sanatombi & Sharma, 2008;Topuz & Ozdemir, 2007). However, there is little investigation about the chili peppers included in this study regarding capsaicinoids content and proximate composition.…”

Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms

“…It can be modified during the fruit development and maturation (Contreras-Padilla & Yahia 1998). It ranges from trace amounts to the level of 13.000 mg·kg -1 , determined by Kurian & Starks (2002) in the whole fruit of the yellow-fruited form of Habanero (C. chinense Jacq.) cultivar.…”

Multidimensional Separation of Natural Products Using Liquid Chromatography Coupled to Hadamard Transform Ion Mobility Mass Spectrometry

“…Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers. Current analytical methods of characterizing chili pepper extract include high performance liquid chromatography (HPLC) [9,10], LC-MS [11,12], and electrophoresis [13,14]. However, the number of compounds identified from chili pepper is limited by the resolving power of onedimensional HPLC methods.…”