Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry

Wu, Tao; Yuan, Xv; Wu, Xiaoyu; Tang, Yong; Lin, Hongbin; Che, Zhenming; Zhou, Wenhua; Li, Weili

doi:10.1007/s12161-018-1334-7

Cited by 16 publications

(4 citation statements)

References 21 publications

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“…Apart from the various applications of DART‐MS for the analysis of oil and honey, it has been demonstrated for the analysis of other viscous food samples. For example, DART‐MS/MS has been used to estimate the concentration of capsaicin and dihydrocapsaicin in fermented pepper paste with LODs at 0.0234 and 0.0510 g/mL, respectively 88 . The results obtained using the DART‐MS/MS method were consistent with those using LC/MS, indicating that DART‐MS could be a suitable high‐throughput tool for the determination of capsaicin and dihydrocapsaicin concentration in food products.…”

Section: Applications Of Dart‐ms In Different Types Of Foodsmentioning

confidence: 60%

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Zhang

Ren

Chingin

2021

Rapid Comm Mass Spectrometry

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Rationale Direct analysis in real time (DART) combined with mass spectrometry (MS) detection has become one of the most broadly used analytical approaches for the direct molecular characterization of food samples with regard to their chemical quality, safety, origin, and authentication. The major advantages of DART‐MS for food analysis include high chemical sensitivity and specificity, high speed and throughput of analysis, simplicity, and the obviation of tedious sample preparation and solvents. Methods The recent applications of DART coupled with different mass analyzers, including quadrupole, ion trap, Orbitrap, and time of flight, are discussed. In addition, sample pretreatment methods that have been coupled with DART‐MS are discussed. Results We summarize the applications of DART‐MS in food science and industry published in the period from 2005 to this date. The applications and analytical characteristics are systematically categorized across the three major types of foods: solid foods, liquid foods, and viscous foods. Conclusions DART‐MS has proved its high suitability for the direct, rapid, and high‐throughput molecular analysis of very different food samples with minimal or no sample preparation, thus offering a high‐speed alternative to liquid chromatography/mass spectrometry (LC/MS) and gas chromatography/mass spectrometry (GC/MS) approaches that are traditionally employed in food analysis.

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Section: Applications Of Dart‐ms In Different Types Of Foodsmentioning

confidence: 60%

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Zhang

Ren

Chingin

2021

Rapid Comm Mass Spectrometry

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“…Direct sampling methods like thread spray ionization-MS allowed in situ trace analysis of capsaicinoids without distortion of the samples . Direct analysis in real time (DART) coupled with MS/MS displayed a detection limit of 0.0234 μg mL –1 for capsaicin and 0.0510 μg mL –1 for dihydrocapsaicin, respectively, in fermented chili pepper paste . Subsequently, DART combined with time-of-flight (ToF)-MS could also successfully detect capsaicin levels in pepper fruit and seeds based on the characteristic m / z values as confirmed by HPLC-DAD data .…”

Section: Detection and Separation Methods For Capsicum Secondary Meta...mentioning

confidence: 99%

“…275 Direct analysis in real time (DART) coupled with MS/MS displayed a detection limit of 0.0234 μg mL −1 for capsaicin and 0.0510 μg mL −1 for dihydrocapsaicin, respectively, in fermented chili pepper paste. 276 Subsequently, DART combined with time-of-flight (ToF)-MS could also successfully detect capsaicin levels in pepper fruit and seeds based on the characteristic m/z values as confirmed by HPLC-DAD data. 277 A hand-held near-infrared spectrometer can rapidly detect the capsaicin content and adulteration in pepper powder on site based on selective ensemble preprocessing and machine learning.…”

Section: Detection and Separation Methods Formentioning

confidence: 99%

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

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Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre-and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.

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“…For the determination of total capsaicinoid, molecular weight of 1 was used as more than 60% of total capsaicinoid is shared by 1 and up to 90% is contributed jointly by 1 and its very close analogue dihydrocapsaicin. 32,[50][51][52][53] Sensitivity of the method was expressed through LOD and LOQ values. They were determined by the S/N for the signal at δ H 0.94 ppm in the lower concentration range of 1 (0.05-2.00 mg in 600 μL).…”

Section: H Qnmr Methods Development and Validation For Capsaicin (mentioning

confidence: 99%

A sensitive ¹H NMR spectroscopic method for the quantification of capsaicin and capsaicinoid: morpho‐chemical characterisation of chili land races from northeast India

Bora

Kemprai

Barman

et al. 2020

Phytochemical Analysis

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Introduction Proton (1H) nuclear magnetic resonance (NMR) spectroscopy based analytical method for the quantification of capsaicin (major pungent principle of chili) has certain advantages including short data acquisition time and better structural authentication. Earlier NMR methods are associated with either of the bottlenecks such as low or lack of information on the sensitivity and scope for the quantification of total capsaicinoid. Objective To develop a sensitive 1H quantitative NMR (qNMR) technique for capsaicin and total capsaicinoid in dry chili and chili oleoresin and to demonstrate its applicability in a real sample set. Method A 1H qNMR method was developed using benzene as the internal standard for the quantification of capsaicin (terminal methyl signal) as well as total capsaicinoid (benzyl methylene signal) in dry chili and oleoresin and validated in terms of specificity, linearity, sensitivity, accuracy and precision. Results The developed 1H qNMR method was specific, sensitive (limit of detection 4.4 μg/mL and limit of quantitation 14.8 μg/mL), linear in the range 0.083–8.33 mg/mL of capsaicin, accurate and precise. The credibility of the developed method was showcased in the morpho‐chemical characterisation of commercially available 15 chili land races from northeast India. The analysis identified the land races with a wide range of capsaicin (trace to 1.49% in the dry fruit and trace to 6.21% in the oleoresin w/w) and oleoresin content (3.35–26.78% w/w). Conclusion The standardized 1H qNMR method facilitated the findings of chemical basis for the selection of chili land races from this region, capable of producing high‐yielding oleoresin with intended degree of pungency.

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Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry

Cited by 16 publications

References 21 publications

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

A sensitive ¹H NMR spectroscopic method for the quantification of capsaicin and capsaicinoid: morpho‐chemical characterisation of chili land races from northeast India

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Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry

Cited by 16 publications

References 21 publications

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

A sensitive 1H NMR spectroscopic method for the quantification of capsaicin and capsaicinoid: morpho‐chemical characterisation of chili land races from northeast India

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A sensitive ¹H NMR spectroscopic method for the quantification of capsaicin and capsaicinoid: morpho‐chemical characterisation of chili land races from northeast India