JOURNAL OF CHILEAN CHEMICAL SOCIETY

Vol 64 No 2 (2019): Journal of the Chilean Chemical Society
Original Research Papers

OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS

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  • Jessy Pavón-Pérez,
  • Carlos Peña-Farfal,
  • Mario Aranda,
  • Karem Henriquez-Aedo
Jessy Pavón-Pérez
Laboratory of Advanced Research on Foods and Drugs, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepción.
Carlos Peña-Farfal
Department of Analytical and Inorganic Chemistry, Faculty of Chemistry Science, University of Concepción
Mario Aranda
Laboratory of Advanced Research on Foods and Drugs, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepción Center of Biotechnology, University of Concepción
Karem Henriquez-Aedo
Center of Biotechnology, University of Concepción Laboratory of Biotechnology and Food Genetic, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepción
Published July 25, 2019
Keywords
  • Capsaicinoids,
  • capsaicin,
  • fluorescence,
  • mass spectrometry,
  • chromatography
How to Cite
Pavón-Pérez, J., Peña-Farfal, C., Aranda, M., & Henriquez-Aedo, K. (2019). OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS. Journal of the Chilean Chemical Society, 64(2). Retrieved from https://jcchems.com/index.php/JCCHEMS/article/view/1216

Copyright (c) 2019 Journal of the Chilean Chemical Society

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Abstract

Capsaicinoids are organic compounds present in several foods like chili peppers. This group of molecules are responsible of fruit pungency, as well as, of several healthy properties. The present work reports an optimized and validated liquid chromatography method coupled to fluorescence and mass spectrometry detectors for a selective determination of capsaicin in Chili peppers (Capsicum annum and C. pendulum). To the best our knowledge this is the first report about capsaicin determination in chili peppers commercialized in Chile. Chromatographic conditions were optimized giving the following optimal conditions: 76% organic phase (MeOH: ACN: acetic acid (50:50:0.1 v/v/v) at 9 min of gradient program and column temperature of 35°C. With these conditions capsaicin, dihydrocapsaicin and nordihydrocapsaicin were separated in 15 min. Data calibration curve (0.01-2.00 mg L-1) fitted a linear regression model with a determination coefficient (R2) of 0.9986. Repeatability (relative standard deviation, RSD) and intermediate precision (RSD) showed values of 1.51% (n=6) and 1.04% (n=3), respectively. Recovery (n=3) at three levels ranged from 94.80 to 109.40%, (RDS <2.39%). The method was applied to analyze 10 chili peppers varieties commercialized in Chile. A broad range of capsaicin and dihydrocapsaicin contents were observed, finding values from 0.1 up to 127.3 μg g-1.

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