HPLC Determination of Capsaicinoids with Cross-Linked C18 Column and Buffer-Free Eluent

Abstract

A simple and efficient high-performance liquid chromatographic method was developed and validated for the separation and determination of capsaicin and its major dihydro- and homoderivatives in spice paprika products in 20 min with fluorescent and 35 min with mass-spectrometric detection. The separation was performed on reversed-phase chromatographic adsorbent of cross-linked endcapping with eluent consisting of 1:1 acetonitrile-water or acetonitrile-0.1% formic acid under isocratic conditions. Excellent separation of all the major and minor capsaicinoids with resolution index between 1.08 and 7.34 was achieved. The detection and quantification limits of capsaicinoids in standard material solutions were between 2 and 10 ng/mL. The lowest detectable amount of capsaicin, with fluorescent detection, was found to be <1 µg/g non-pungent spice paprika powder. The naturally occurring capsaicinoids could be distinguished from the non-capsaicinoids compounds appeared on liquid chromatography-fluorescence profile of extract from drastically processed paprika by applying mass spectroscopic detection. Hungarian spice paprika were evaluated as mild to very hot (capsaicinoid content: 334-1,660 µg/g) and chili products as very or extremely hot products (1,543-2,818 µg/g).

Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers

“…The determination of capsaicinoid content was made following the method of Daood et al [ 27 ]. Three grams of well-blended pepper sample were crushed in a crucible mortar with quartz sand.…”

Synthesis and characterization of a polyurethane carrier used for a prolonged transmembrane transfer of a chili pepper extract

“…It is known that the metabolic syndrome is a global health problem with increased morbidity and it comprises many risk factors like insulin resistance, obesity, hyperglycemia, hypertension, and dyslipidemia. [7][8][9] Chapa-Oliver et al 10 described that CAPs from chili peppers alter the expression of several genes involved in cancer cell survival, growth arrest, angiogenesis, and metastasis.…”

Development of an immunochromatographic strip assay for three major capsaicinoids based on an ultrasensitive monoclonal antibody

“…Capsaicinoids are still difficult to completely remove during the process of waste oil refinement. There are more than 20 natural capsaicinoids (Schweiggert, Carle, & Schieber, 2006) and dihydrocapsaicin (DCPC) and capsaicin (CPC) combined constitute almost 90% of them (Daood et al, 2015). Scientists have synthesized N-vanillylnonanamide (N-V) based on the structure of capsaicinoids.…”

“…Scientists have synthesized N-vanillylnonanamide (N-V) based on the structure of capsaicinoids. Therefore, we investigated the detection of these three kinds of capsaicinoids, DCPC, CPC, and N-V. At present, the most widely used methods for detecting capsaicinoids are high-performance liquid chromatography and chromatography-mass spectrometry (Daood et al, 2015;Liu et al, 2013;Thompson, Phinney, & Welch, 2005;Zhang, Ren, & Zhang, 2012;Zhao, Deng, Lin, Zhao, & Zhang, 2014). These methods are highly sensitive and accurate, and their results are reliable.…”