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Carmelo Garcia Barroso - One of the best experts on this subject based on the ideXlab platform.
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fast analysis of capsaicinoids in naga jolokia extracts capsicum chinense by high performance liquid chromatography using fused core columns
Food Chemistry, 2018Co-Authors: Tea Stipcovich, Gerardo F. Barbero, Miguel Palma, Marta Ferreirogonzalez, Carmelo Garcia BarrosoAbstract:A rapid high-performance liquid chromatography method with a C18 reverse-phase fused-core column has been developed for the determination and quantification of the main capsaicinoids (norNordihydrocapsaicin, Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in Naga Jolokia peppers. A fused-core Kinetex™ C18 column (50×2.1mm i.d.; 2.6μm) was used for the analysis. The chromatographic separation was obtained with a gradient method in which the mobile phase was water (0.1% acetic acid) as solvent A and acetonitrile (0.1% acetic acid) as solvent B. The separation of all compounds was achieved in less than 3min with a total analysis time (sample-to-sample) of 10min. The robustness of the method was evaluated. The method showed excellent repeatability and intermediate precision expressed as coefficient of variance of less than 2%. The developed method was employed for the quantification of the major capsaicinoids present in different peppers and commercial products containing chilli peppers.
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fast separation of capsaicinoids from peppers by reversed phase ultra performance liquid chromatography comparation with traditional high performance liquid chromatography methods
International Journal of Food Properties, 2016Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Marta Ferreirogonzalez, Carmelo Garcia BarrosoAbstract:A new chromatographic method for the separation of major capsaicinoids in peppers has been developed. Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin have been separated by reversed-phase ultra-performance liquid chromatography. A gradient method has been developed using two solvents: 0.1% acetic acid in water and 0.1% acetic acid in methanol. The developed method allows the full separation of capsaicinoids in less than 3 min, with high reproducibility (relative standard deviation < 4.3%) and repeatability (relative standard deviation < 3.6%). Robustness regarding the total amount of methanol in the sample was determined. Comparison with previous reversed-phase high-performance liquid chromatography methods using both monolithic and conventional columns was also studied. Finally, the method was applied in the determination of major capsaicinoids in 16 hot pepper samples produced in Spain.
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Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods
International Journal of Food Properties, 2015Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Latifa Azaroual, Carmelo Garcia BarrosoAbstract:The quantification of the major capsaicinoids, namely Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg−1), paprikas (582.0–665.0 mol kg−1), spicy ketchups (4.0–12.4 mol kg−1), and hot sauces (4.6–843.8 mol kg−1). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.
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evolution of total and individual capsaicinoids in peppers during ripening of the cayenne pepper plant capsicum annuum l
Food Chemistry, 2014Co-Authors: Gerardo F. Barbero, Aurora G Ruiz, Jesus C Vera, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper ( Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1789 μmol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.
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ultrasound assisted extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60 degrees C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.<3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.
Gerardo F. Barbero - One of the best experts on this subject based on the ideXlab platform.
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fast analysis of capsaicinoids in naga jolokia extracts capsicum chinense by high performance liquid chromatography using fused core columns
Food Chemistry, 2018Co-Authors: Tea Stipcovich, Gerardo F. Barbero, Miguel Palma, Marta Ferreirogonzalez, Carmelo Garcia BarrosoAbstract:A rapid high-performance liquid chromatography method with a C18 reverse-phase fused-core column has been developed for the determination and quantification of the main capsaicinoids (norNordihydrocapsaicin, Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in Naga Jolokia peppers. A fused-core Kinetex™ C18 column (50×2.1mm i.d.; 2.6μm) was used for the analysis. The chromatographic separation was obtained with a gradient method in which the mobile phase was water (0.1% acetic acid) as solvent A and acetonitrile (0.1% acetic acid) as solvent B. The separation of all compounds was achieved in less than 3min with a total analysis time (sample-to-sample) of 10min. The robustness of the method was evaluated. The method showed excellent repeatability and intermediate precision expressed as coefficient of variance of less than 2%. The developed method was employed for the quantification of the major capsaicinoids present in different peppers and commercial products containing chilli peppers.
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fast separation of capsaicinoids from peppers by reversed phase ultra performance liquid chromatography comparation with traditional high performance liquid chromatography methods
International Journal of Food Properties, 2016Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Marta Ferreirogonzalez, Carmelo Garcia BarrosoAbstract:A new chromatographic method for the separation of major capsaicinoids in peppers has been developed. Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin have been separated by reversed-phase ultra-performance liquid chromatography. A gradient method has been developed using two solvents: 0.1% acetic acid in water and 0.1% acetic acid in methanol. The developed method allows the full separation of capsaicinoids in less than 3 min, with high reproducibility (relative standard deviation < 4.3%) and repeatability (relative standard deviation < 3.6%). Robustness regarding the total amount of methanol in the sample was determined. Comparison with previous reversed-phase high-performance liquid chromatography methods using both monolithic and conventional columns was also studied. Finally, the method was applied in the determination of major capsaicinoids in 16 hot pepper samples produced in Spain.
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Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods
International Journal of Food Properties, 2015Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Latifa Azaroual, Carmelo Garcia BarrosoAbstract:The quantification of the major capsaicinoids, namely Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg−1), paprikas (582.0–665.0 mol kg−1), spicy ketchups (4.0–12.4 mol kg−1), and hot sauces (4.6–843.8 mol kg−1). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.
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evolution of total and individual capsaicinoids in peppers during ripening of the cayenne pepper plant capsicum annuum l
Food Chemistry, 2014Co-Authors: Gerardo F. Barbero, Aurora G Ruiz, Jesus C Vera, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper ( Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1789 μmol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.
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ultrasound assisted extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60 degrees C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.<3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.
Miguel Palma - One of the best experts on this subject based on the ideXlab platform.
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fast analysis of capsaicinoids in naga jolokia extracts capsicum chinense by high performance liquid chromatography using fused core columns
Food Chemistry, 2018Co-Authors: Tea Stipcovich, Gerardo F. Barbero, Miguel Palma, Marta Ferreirogonzalez, Carmelo Garcia BarrosoAbstract:A rapid high-performance liquid chromatography method with a C18 reverse-phase fused-core column has been developed for the determination and quantification of the main capsaicinoids (norNordihydrocapsaicin, Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in Naga Jolokia peppers. A fused-core Kinetex™ C18 column (50×2.1mm i.d.; 2.6μm) was used for the analysis. The chromatographic separation was obtained with a gradient method in which the mobile phase was water (0.1% acetic acid) as solvent A and acetonitrile (0.1% acetic acid) as solvent B. The separation of all compounds was achieved in less than 3min with a total analysis time (sample-to-sample) of 10min. The robustness of the method was evaluated. The method showed excellent repeatability and intermediate precision expressed as coefficient of variance of less than 2%. The developed method was employed for the quantification of the major capsaicinoids present in different peppers and commercial products containing chilli peppers.
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fast separation of capsaicinoids from peppers by reversed phase ultra performance liquid chromatography comparation with traditional high performance liquid chromatography methods
International Journal of Food Properties, 2016Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Marta Ferreirogonzalez, Carmelo Garcia BarrosoAbstract:A new chromatographic method for the separation of major capsaicinoids in peppers has been developed. Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin have been separated by reversed-phase ultra-performance liquid chromatography. A gradient method has been developed using two solvents: 0.1% acetic acid in water and 0.1% acetic acid in methanol. The developed method allows the full separation of capsaicinoids in less than 3 min, with high reproducibility (relative standard deviation < 4.3%) and repeatability (relative standard deviation < 3.6%). Robustness regarding the total amount of methanol in the sample was determined. Comparison with previous reversed-phase high-performance liquid chromatography methods using both monolithic and conventional columns was also studied. Finally, the method was applied in the determination of major capsaicinoids in 16 hot pepper samples produced in Spain.
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Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods
International Journal of Food Properties, 2015Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Latifa Azaroual, Carmelo Garcia BarrosoAbstract:The quantification of the major capsaicinoids, namely Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg−1), paprikas (582.0–665.0 mol kg−1), spicy ketchups (4.0–12.4 mol kg−1), and hot sauces (4.6–843.8 mol kg−1). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.
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evolution of total and individual capsaicinoids in peppers during ripening of the cayenne pepper plant capsicum annuum l
Food Chemistry, 2014Co-Authors: Gerardo F. Barbero, Aurora G Ruiz, Jesus C Vera, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper ( Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1789 μmol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.
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ultrasound assisted extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60 degrees C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.<3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.
Hiroki Hamada - One of the best experts on this subject based on the ideXlab platform.
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glycosylation of vanillin and 8 Nordihydrocapsaicin by cultured eucalyptus perriniana cells
Molecules, 2012Co-Authors: Daisuke Sato, Hisashi Katsuragi, Hiroki Hamada, Yuki Eshita, Kei Shimoda, Naoji KubotaAbstract:Glycosylation of vanilloids such as vanillin and 8-Nordihydrocapsaicin by cultured plant cells of Eucalyptus perriniana was studied. Vanillin was converted into vanillin 4-O-β-D-glucopyranoside, vanillyl alcohol, and 4-O-β-D-glucopyranosylvanillyl alcohol by E. perriniana cells. Incubation of cultured E. perriniana cells with 8-Nordihydrocapsaicin gave 8-Nordihydrocapsaicin 4-O-β-D-glucopyranoside and 8-Nordihydrocapsaicin 4-O-β-D-gentiobioside.
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synthesis of capsaicin glycosides and 8 Nordihydrocapsaicin glycosides as potential weight loss formulations
Biochemistry Insights, 2010Co-Authors: Hisashi Katsuragi, Kei Shimoda, Eriko Kimura, Hiroki HamadaAbstract:The enzymatic synthesis of capsaicin glycosides and 8-Nordihydrocapsaicin glycosides was investigated using almond β-glucosidase and cyclodextrin glucanotransferase (CGTase). Capsaicin and 8-Nordihydrocapsaicin were converted into their β-glucoside and β-maltooligosaccharide (amylose conjugate), i.e. β-maltoside and β-maltotrioside, by sequencial glycosylation with almond β-glucosidase and CGTase. The β-glucoside and β-maltoside of capsaicin and β-glucoside of 8-Nordihydrocapsaicin showed inhibitory effects on high-fat-diet-induced elevations in body weight of mice.
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glycosylation of capsaicin and 8 Nordihydrocapsaicin by cultured cells of catharanthus roseus
Phytochemistry, 2007Co-Authors: Kei Shimoda, Shogo Ohiwa, Hisashi Katsuragi, Hatsuyuki Hamada, Soonil Kwon, Akiko Utsuki, Naoko Yonemoto, Hiroki HamadaAbstract:The glycosylation of capsaicin and 8-Nordihydrocapsaicin was investigated using cultured cells of Catharanthus roseus. In addition to capsaicin 4-O-beta-d-glucopyranoside (170 microg/g fr. wt of cells), the biotransformation products, capsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (116 microg/g fr. wt of cells) and capsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (83 microg/g fr. wt of cells), were isolated from the cell suspension after three days of incubation with capsaicin. Two other compounds, 8-Nordihydrocapsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (171 microg/g fr. wt of cells) and 8-Nordihydrocapsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (122 microg/g fr. wt of cells), together with the known 8-Nordihydrocapsaicin 4-O-beta-D-glucopyranoside (204 microg/g fr. wt of cells) were also isolated from the cell suspension after incubation with 8-Nordihydrocapsaicin.
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one step glucosylation of capsaicinoids by cultured cells of phytolacca americana
Plant Biotechnology, 2003Co-Authors: Hiroki Hamada, Shogo Ohiwa, Tomohisa Nishida, Hisashi Katsuragi, Hatsuyuki Hamada, Takeshi Takeda, Nobuyoshi Nakajima, Kohji IshiharaAbstract:The synthesis of capsaisinoid monoglucoside, a key material for the preparation of the capsaicinoid oligosaccharide, using plant cultured cells has been investigated. Among the cultured cells tested, only the cells of Phytolacca americana glucosylated capsaicin and 8-Nordihydrocapsaicin into the corresponding monoglucoside in good yields. Thus, the one-step glucosylation of capsaicinoids has been achieved using the cells of P. americana.
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preparation of a new pepper chemoenzymatic synthesis of capsaicin oligosaccharide and 8 Nordihydrocapsaicin oligosaccharide
Journal of Molecular Catalysis B-enzymatic, 2001Co-Authors: Hiroki Hamada, Kohji Ishihara, Kanehisa Nishida, Tsutomu Furuya, Nobuyoshi NakajimaAbstract:Capsaicin and 8-Nordihydrocapsaicin were readily converted into the corresponding monoglucosides (capsaicin β-d-glucopyranoside and 8-Nordihydrocapsaicin β-d-glucopyranoside) with tetraacetyl-α-d-glucose fluoride (TAGF) in the presence of BF3·OEt2. Furthermore, capsaicin oligosaccharides and 8-Nordihydrocapsaicin oligosaccharides were synthesized from their monoglucosides by a cyclodextrin glucanotransferase (CGTase)-catalyzed glycosylation for the preparation of higher water-soluble capsaicinoids.
Ali Liazid - One of the best experts on this subject based on the ideXlab platform.
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fast separation of capsaicinoids from peppers by reversed phase ultra performance liquid chromatography comparation with traditional high performance liquid chromatography methods
International Journal of Food Properties, 2016Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Marta Ferreirogonzalez, Carmelo Garcia BarrosoAbstract:A new chromatographic method for the separation of major capsaicinoids in peppers has been developed. Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin have been separated by reversed-phase ultra-performance liquid chromatography. A gradient method has been developed using two solvents: 0.1% acetic acid in water and 0.1% acetic acid in methanol. The developed method allows the full separation of capsaicinoids in less than 3 min, with high reproducibility (relative standard deviation < 4.3%) and repeatability (relative standard deviation < 3.6%). Robustness regarding the total amount of methanol in the sample was determined. Comparison with previous reversed-phase high-performance liquid chromatography methods using both monolithic and conventional columns was also studied. Finally, the method was applied in the determination of major capsaicinoids in 16 hot pepper samples produced in Spain.
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Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods
International Journal of Food Properties, 2015Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Latifa Azaroual, Carmelo Garcia BarrosoAbstract:The quantification of the major capsaicinoids, namely Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg−1), paprikas (582.0–665.0 mol kg−1), spicy ketchups (4.0–12.4 mol kg−1), and hot sauces (4.6–843.8 mol kg−1). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.
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evolution of total and individual capsaicinoids in peppers during ripening of the cayenne pepper plant capsicum annuum l
Food Chemistry, 2014Co-Authors: Gerardo F. Barbero, Aurora G Ruiz, Jesus C Vera, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper ( Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1789 μmol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.
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ultrasound assisted extraction of capsaicinoids from peppers
Talanta, 2008Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60 degrees C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 degrees C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D.<3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.
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fast determination of capsaicinoids from peppers by high performance liquid chromatography using a reversed phase monolithic column
Food Chemistry, 2008Co-Authors: Gerardo F. Barbero, Ali Liazid, Miguel Palma, Carmelo Garcia BarrosoAbstract:Abstract This article reports the development of a rapid and reproducible method of HPLC with fluorescence detection for the determination and quantification of the main capsaicinoids (Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydro-capsaicin) present in hot peppers by employing a monolithic column. The type of column employed is a RP-18e (100 mm × 4.6 mm) monolithic column. A gradient method was utilised for the chromatographic separation: solvent A: water (0.1% acetic acid) and solvent B: methanol (0.1% acetic acid). A study was also made of the robustness of the method in respect of the conditions of temperature in the separation column (15–40 °C), the solvent flowrate (4–7 mL min−1), the injection volume (10–50 μL), and the percentage of methanol in the sample (25–100%). The repeatability and reproducibility of the method showed relative standard deviations of less than 2%. The robustness of the method was determined by utilising different injection volumes and different percentages of methanol in the extracts. The method developed has then been utilised for the quantification of the major capsaicinoids present in different varieties of hot peppers grown in Spain. The capsaicinoids have been separated in a time of less than 8 min.
