Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584636 | Food Chemistry | 2018 | 27 Pages |
Abstract
Capsaicinoids were extracted from a range of spices and chillies using methanol, prior to concentrating the compounds using solid-phase extraction cartridges and water/methanol (50:50% v/v) as the solvent, followed by elution with acetonitrile. The primary extraction procedure, involving only sonication of the spices in methanol, gave results comparable to a procedure that used a combination of sonication, stirring and centrifuging. The voltammetric quantification of the capsaicinoids, at approximately +0.5â¯V vs. ferrocene0/+ that were transferred from methanol/water into acetonitrile/water via solid phase extraction, was carried out in microcentrifuge tubes. Linear calibration curves for voltammetry measurements were obtained from low ppm up to at least 1400â¯ppm of capsaicinoids, with concentrations being detected in the different source extracts (paprika, tabasco sauce, cayenne pepper, and fresh chillies) from approximately 17 to 430â¯ppm, which corresponded to values of between approximately 130 and 4000â¯ppm, respectively, present in the original samples.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kwok Kiong Chan, Muhammad Shafique Bin Hamid, Richard D. Webster,