title: Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay.
abstract: Two simple and rapid methods were developed to monitor pungency of salsa in production. Capsaicin (C) and dihydrocapsaicin (DHC) were quantitated in 17 commercially available tomato-based salsas by enzyme immunoassay (EIA) and liquid chromatography (LC) with fluorescent detection. Samples were extracted with methanol and the extracts were subjected to solid-phase extraction (SPE) using polystyrene-divinylbenzene columns. Analysis of SPE eluates showed good correlation (r2 = 0.953) between LC and EIA, with a slightly high bias for EIA. Salsa fortified with C and DHC from 0.118 to 103.2 microg/g resulted in recoveries of 90-112% (C) and 76-97% (DHC). Limits of detection by LC were 0.1 microg/g for each capsaicinoid and 0.1 microg/g by EIA for total capsaicinoids. The LC on-column response was linear from 0.2 to 100 ng for both C and DHC, whereas the working range for EIA was 0.1-2.0 ppm. Pungency varied between different salsa brands labeled mild, medium, and hot.
authors.affiliation: University of Maine, Department of Food Science and Human Nutrition, Orono 04469, USA. bperkins@maine.edu
authors.forename: Brian
authors.initials: B
authors.lastname: Perkins
authors.forename: Rodney
authors.initials: R
authors.lastname: Bushway
authors.forename: Kelly
authors.initials: K
authors.lastname: Guthrie
authors.forename: Titan
authors.initials: T
authors.lastname: Fan
authors.forename: Bonnie
authors.initials: B
authors.lastname: Stewart
authors.forename: Alison
authors.initials: A
authors.lastname: Prince
authors.forename: Mark
authors.initials: M
authors.lastname: Williams
mesh_terms: D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis*; D002853:Chromatography, Liquid; D005504:Food Analysis / Q000379:methods*; D007124:Immunoenzyme Techniques; D007202:Indicators and Reagents; D012015:Reference Standards; D012996:Solutions; D013649:Taste
chemical_list: D007202:Indicators and Reagents; D012996:Solutions; D002211:Capsaicin; C012906:dihydrocapsaicin