Rapid determination of capsaicinoids by colorimetric method

Abstract

Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples. To analyze mass samples rapidly, a colorimetric method was suggested. In this work, pigments and capsaicinoids were efficiently separated from chili pepper extract by sequential solid-liquid extraction and liquid-liquid extraction in test tubes followed by a colorimetric analysis on the capsaicinoids by a selective chromogenic reaction with Gibbs reagent (2,6-dichloroquinone-4-chloroimide). In the comparison of the capsaicinoid content by the colorimetric method and HPLC using acetone extracts of fresh pepper and dry red pepper as samples, R was 0.9973 and 0.9816, respectively, which shows a high linear correlation. In addition, a minimum of 1 μg/mL capsaicinoids can be detected and it was therefore determined that the method can efficiently analyze a great quantity of samples in a short time.

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

“…Chili pepper was found in America and it is spread all over the world after Columbus discovered it; nowadays, more than 90% of chili peppers are produced in Asia, and almost one-fourth of the global population consumes it including for its pharmacologic properties. 1,2 The dried fruits of red chili pepper contain 18% proteins, ~3% fats, 26% cellulose, 6% reductive sugars, 9 mg/kg Cu, 14 mg/kg Zn, ~80 mg/kg Mn, and around 160 mg/kg Fe. 3,4 Beta-Ionone was found as the main volatile compound that is responsible for the chili peppers' odor.…”

Color Analysis and Image Processing Applied in Agriculture

“…are well known for their ability to cause an intense organoleptic sensation of heat when consumed (pungency). Capsaicin and its analogues, collectively called capsaicinoids (a group of alkaloids), are responsible for giving pungency or heat to the fruit; the pungent feature of peppers is only present in the members of the genus Capsicum [65][66][67].…”

Improving Dormancy and Germination of Piqu&iacute;n Chili Pepper (C<em>apsicum annuum</em> var. <em>glabriusculum</em>) by Priming Techniques

“…Fivegram whole dry seeds were ground with a home blender for 3 minutes and then a fivefold volume of acetone was added, respectively, to the extract at 50 ºC for hour in triplicate. Centrifuged supernatant was taken for colorimetric analysis, following the methods proposed by Wang-Kyun et al [41].…”