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KMID : 1007520090180061515
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Food Science and Biotechnology
2009 Volume.18 No. 6 p.1515 ~ p.1518
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Comparison of Extraction Procedures for the Determination of Capsaicinoids in Peppers
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Jeon Geon-Uk
Lee Jun-Soo
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Abstract
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The objective of this study was to compare 3 extraction methods including, solid phase extraction (SPE), acetonitrile extraction, and methanol extraction, for their usefulness as extraction methods to determine capsaicinoids. The determination of capsaicinoids in the extracts was carried out on a reverse-phased high performance liquid chromatography (HPLC) using a fluorescence detector. Three extraction methods, i.e., SPE, acetonitrile extraction, and methanol extraction were compared for the quantification of capsaicinoids using raw peppers and pepper powder. The highest analytical values were observed using methanol extraction and the lowest values using SPE. Also, the analytical method validation parameters such as accuracy, precision, limit of detection, limit of quantitation, and specificity were calculated to ensure the method’s validity. This method provides a fast and accurate approach for the determination of capsaicinoids in peppers.
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KEYWORD
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capsaicinoid, pepper, extraction method, high performance liquid chromatography (HPLC)
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