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 stabili...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-05, Vol.54 (9), p.3231-3236
Main Authors: Barbero, Gerardo F, Palma, Miguel, Barroso, Carmelo G
Format: Article
Language:English
Subjects:
amides
analytical methods
Biological and medical sciences
capsaicin
Capsaicin - analogs & derivatives
Capsaicin - analysis
Capsaicin - isolation & purification
capsaicinoids
Capsicum - chemistry
Chromatography, High Pressure Liquid - methods
dihydrocapsaicin
Drug Stability
extraction
fluorescence spectrophotometry
Food engineering
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
homodihydrocapsaicin
hot peppers
Mass Spectrometry
nordihydrocapsaicin
Pressure
pressure treatment
pressurized liquid extraction
Reproducibility of Results
reversed-phase high performance liquid chromatography
Solvents
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Summary: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 °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. Keywords: Capsaicinoids; pungent compounds; pressurized liquid extraction; peppers
ISSN:0021-8561
1520-5118
DOI:10.1021/jf060021y