OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS

ABSTRACT Capsaicinoids are organic compounds present in several foods like chili peppers. This group of molecules are responsible of fruit pungency, as well as, of several healthy properties. The present work reports an optimized and validated liquid chromatography method coupled to fluorescence and...

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Autores principales:	Pavón-Pérez,Jessy, Peña-Farfal,Carlos, Aranda,Mario, Henriquez-Aedo,Karem
Lenguaje:	English
Publicado:	Sociedad Chilena de Química 2019
Materias:	Capsaicinoids capsaicin fluorescence mass spectrometry chromatography
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072019000204475
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spelling	oai:scielo:S0717-970720190002044752019-10-11OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERSPavón-Pérez,JessyPeña-Farfal,CarlosAranda,MarioHenriquez-Aedo,Karem Capsaicinoids capsaicin fluorescence mass spectrometry chromatography ABSTRACT Capsaicinoids are organic compounds present in several foods like chili peppers. This group of molecules are responsible of fruit pungency, as well as, of several healthy properties. The present work reports an optimized and validated liquid chromatography method coupled to fluorescence and mass spectrometry detectors for a selective determination of capsaicin in Chili peppers (Capsicum annum and C. pendulum). To the best our knowledge this is the first report about capsaicin determination in chili peppers commercialized in Chile. Chromatographic conditions were optimized giving the following optimal conditions: 76% organic phase (MeOH: ACN: acetic acid (50:50:0.1 v/v/v) at 9 min of gradient program and column temperature of 35°C. With these conditions capsaicin, dihydrocapsaicin and nordihydrocapsaicin were separated in 15 min. Data calibration curve (0.01-2.00 mg L-1) fitted a linear regression model with a determination coefficient (R2) of 0.9986. Repeatability (relative standard deviation, RSD) and intermediate precision (RSD) showed values of 1.51% (n=6) and 1.04% (n=3), respectively. Recovery (n=3) at three levels ranged from 94.80 to 109.40%, (RDS <2.39%). The method was applied to analyze 10 chili peppers varieties commercialized in Chile. A broad range of capsaicin and dihydrocapsaicin contents were observed, finding values from 0.1 up to 127.3 µg g-1. info:eu-repo/semantics/openAccessSociedad Chilena de QuímicaJournal of the Chilean Chemical Society v.64 n.2 20192019-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072019000204475en10.4067/S0717-97072019000204475
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Capsaicinoids capsaicin fluorescence mass spectrometry chromatography
spellingShingle	Capsaicinoids capsaicin fluorescence mass spectrometry chromatography Pavón-Pérez,Jessy Peña-Farfal,Carlos Aranda,Mario Henriquez-Aedo,Karem OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS
description	ABSTRACT Capsaicinoids are organic compounds present in several foods like chili peppers. This group of molecules are responsible of fruit pungency, as well as, of several healthy properties. The present work reports an optimized and validated liquid chromatography method coupled to fluorescence and mass spectrometry detectors for a selective determination of capsaicin in Chili peppers (Capsicum annum and C. pendulum). To the best our knowledge this is the first report about capsaicin determination in chili peppers commercialized in Chile. Chromatographic conditions were optimized giving the following optimal conditions: 76% organic phase (MeOH: ACN: acetic acid (50:50:0.1 v/v/v) at 9 min of gradient program and column temperature of 35°C. With these conditions capsaicin, dihydrocapsaicin and nordihydrocapsaicin were separated in 15 min. Data calibration curve (0.01-2.00 mg L-1) fitted a linear regression model with a determination coefficient (R2) of 0.9986. Repeatability (relative standard deviation, RSD) and intermediate precision (RSD) showed values of 1.51% (n=6) and 1.04% (n=3), respectively. Recovery (n=3) at three levels ranged from 94.80 to 109.40%, (RDS <2.39%). The method was applied to analyze 10 chili peppers varieties commercialized in Chile. A broad range of capsaicin and dihydrocapsaicin contents were observed, finding values from 0.1 up to 127.3 µg g-1.
author	Pavón-Pérez,Jessy Peña-Farfal,Carlos Aranda,Mario Henriquez-Aedo,Karem
author_facet	Pavón-Pérez,Jessy Peña-Farfal,Carlos Aranda,Mario Henriquez-Aedo,Karem
author_sort	Pavón-Pérez,Jessy
title	OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS
title_short	OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS
title_full	OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS
title_fullStr	OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS
title_full_unstemmed	OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS
title_sort	optimization and validation of a liquid chromatographic method for determination of capsaicin in chili peppers
publisher	Sociedad Chilena de Química
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072019000204475
work_keys_str_mv	AT pavonperezjessy optimizationandvalidationofaliquidchromatographicmethodfordeterminationofcapsaicininchilipeppers AT penafarfalcarlos optimizationandvalidationofaliquidchromatographicmethodfordeterminationofcapsaicininchilipeppers AT arandamario optimizationandvalidationofaliquidchromatographicmethodfordeterminationofcapsaicininchilipeppers AT henriquezaedokarem optimizationandvalidationofaliquidchromatographicmethodfordeterminationofcapsaicininchilipeppers
_version_	1714200938658398208

OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS

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