Pressurized liquid extraction of capsaicinoids from peppers.
A method has been developed for the extraction of capsaicinoids from peppers by pressurized liquid extraction (PLE); these compounds are determined by reverse phase high-performance liquid chromatography (HPLC), with detection by fluorescence spectrophotometry and mass spectrometry (MS). The stability of capsaicin and dihydrocapsaicin has been studied at different temperatures (50-200 degrees C), and several extraction variables have been assayed: solvent (methanol, ethanol, and water), different percentages of water in the methanol (0-20%) and in the ethanol (0-20%), and the number of extraction cycles. The study has evaluated the repeatability (RSD < 7%) and the reproducibility (RSD < 7%) of the method. Finally, the PLE method developed has been applied to quantify the capsaicinoids present in three varieties of hot peppers cultivated in Spain, quantifying five capsaicinoids: nordihydrocapsaicin, capsaicin, dihydrocapsaicin, an isomer of dihydrocapsaicin, and homodihydrocapsaicin.
Barbero
Gerardo F
GF
Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cadiz, Apartado 40, 11510 Puerto Real, Cadiz, Spain.
Palma
Miguel
M
Barroso
Carmelo G
CG
D002211:Capsaicin / Q000031:analogs & derivatives / Q000032:analysis / Q000302:isolation & purification*; D002212:Capsicum / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004355:Drug Stability; D005638:Fruit / Q000737:chemistry; D013058:Mass Spectrometry; D011312:Pressure; D015203:Reproducibility of Results; D012997:Solvents
D012997:Solvents; D002211:Capsaicin; C012906:dihydrocapsaicin