title: A simple analytical platform based on thin-layer chromatography coupled with paper-based analytical device for determination of total capsaicinoids in chilli samples.
abstract: A new analytical platform based on the use of thin-layer chromatography (TLC) coupled with paper-based analytical device (PAD) was developed for the determination of total capsaicinoids in chilli samples. This newly developed TLC-PAD is simple and low-cost without any requirement of special instrument or skillful person. The analysis consisted of two steps, i.e., extraction of capsaicinoids from chilli samples by using ethanol as solvent and separation of capsaicinoids by thin-layer chromatography (TLC) and elution of capsaicinoids from the TLC plate with in situ colorimetric detection of capsaicinoids on the PAD. For colorimetric detection, Folin-Ciocalteu reagent was used to detect phenolic functional group of capsaicinoids yielding the blue color. The blue color on the PAD was imaged by a scanner followed by evaluation of its grayscale intensity value by ImageJ program. This newly developed TLC-PAD method provided a linear range from 50 to 1000mgL-1capsaicinoids with the limit of detection as low as 50mgL-1capsaicinoids. The proposed method was applied to determine capsaicinoids in dried chilli and seasoning powder samples and the results were in good agreement with those obtained by HPLC method.
authors.affiliation: Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand.
authors.forename: Phanphruk
authors.initials: P
authors.lastname: Dawan
authors.affiliation: Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand.
authors.forename: Thiphol
authors.initials: T
authors.lastname: Satarpai
authors.affiliation: Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand.
authors.forename: Patoomratana
authors.initials: P
authors.lastname: Tuchinda
authors.affiliation: Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand.
authors.forename: Juwadee
authors.initials: J
authors.lastname: Shiowatana
authors.affiliation: Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand. Electronic address: atitaya.sir@mahidol.ac.th.
authors.forename: Atitaya
authors.initials: A
authors.lastname: Siripinyanond
mesh_terms: D002211:Capsaicin / Q000032:analysis* / Q000302:isolation & purification; D002212:Capsicum / Q000737:chemistry*; D002855:Chromatography, Thin Layer / Q000295:instrumentation / Q000379:methods*; D003124:Colorimetry / Q000379:methods; D000431:Ethanol / Q000737:chemistry; D010209:Paper; D011208:Powders / Q000737:chemistry; D015203:Reproducibility of Results; D012997:Solvents / Q000737:chemistry
chemical_list: D011208:Powders; D012997:Solvents; D000431:Ethanol; D002211:Capsaicin
keywords: Chilli; Paper-based analytical device; Thin-layer chromatography; Total capsaicinoids