title: Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: application to adulteration.
abstract: To investigate adulteration in commercial chili powder, the volatile organic compounds of healthy and infected powdered chili pepper were characterized using a solvent-free solid injector (SFSI) coupled with gas chromatography/mass spectrometry (GC/MS). Except for one compound (capillary compound for blank), 43 compounds were identified in healthy and infected chili powder. Specifically, 31, 36, and 41 compounds were identified in healthy, medium-infected, and severely infected chili powder. Among these compounds, acetic acid (13.77%), propanal (2.477%), N-methylpyrrole (1.986%), and 2-methyl-propanal (1.768%) were leading volatiles in the healthy chili powder. In contrast, infected chili powder contained 9,12-octadecadienoic acid, ethyl ester (15.984%), acetic acid (11.249%), hexadecanoic acid, methyl ester (3.3%), N-methylpyrrole (3.221%), and 2-furanmethanol (2.629%) as major compounds. Trimethylamine and isosorbide were detected in both medium and severely infected chili, but not in healthy chili. This means that these compounds could be used as biomarkers to distinguish between healthy and infected chili. The proposed technique was applied to 12 commercial chili powders, and trimethylamine and isosorbide were detected in six samples. These results suggest that a contaminated chili that was added to a healthy one could be successfully identified by a combination of the SFSI and GC/MS.
authors.affiliation: Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
authors.forename: Ah-Young
authors.initials: AY
authors.lastname: Ko
authors.affiliation: Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
authors.forename: Md
authors.initials: M
authors.lastname: Musfiqur Rahman
authors.affiliation: Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt. Electronic address: abdelaty44@hotmail.com.
authors.forename: A M
authors.initials: AM
authors.lastname: Abd El-Aty
authors.affiliation: Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
authors.forename: Jin
authors.initials: J
authors.lastname: Jang
authors.affiliation: Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea.
authors.forename: Jeong-Heui
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Department of Chemistry, University of Dhaka, Dhaka 1000, Bangladesh.
authors.forename: M I R
authors.initials: MI
authors.lastname: Mamun
authors.affiliation: Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea. Electronic address: jhshim@chonnam.ac.kr.
authors.forename: Jae-Han
authors.initials: JH
authors.lastname: Shim
mesh_terms: D000085:Acetates / Q000032:analysis; D019342:Acetic Acid / Q000032:analysis; D002212:Capsicum / Q000737:chemistry*; D005506:Food Contamination; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D000085:Acetates; D055549:Volatile Organic Compounds; D019342:Acetic Acid
keywords: Adulteration; Chili; Healthy; Infected; Red pepper powder; Solid injector