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KMID : 1134820120410060870
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.870 ~ p.874
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Determination of Capsaicinoids in Selected Commercial Pepper Powders and Pepper-Containing Products Using HPLC and Method Validation
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Ham Hyeon-Mi
Sung Mi-sun
Kim Young-Wha
Choi Young-Min
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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The objective of this study was to determine the content of capsaicinoids in different commercial pepper powders and pepper-containing products in the Korean market. The two major capsaicinoids in the samples, capsaicin and dihydrocapsaicin, were analyzed using reversed-phase HPLC. The levels of capsaicin and dihydrocapsaicin in pepper powders and pepper-containing products ranged from 0.21 to 78.24 and 0.20 to 38.82 mg/100 g sample, respectively. Pepper powders contained generally higher amounts of capsaicin and dihydrocapsaicin than pepper-containing products. In addition, the analytical method validation parameters including accuracy, precision, and specificity were provided to ensure the validity of the extraction procedure for capsaicinoid analysis. Overall recovery from pepper powder and pepper paste was close to 100% (n=3). The results of validation parameters indicated that the present method was reliable and reproducible for the HPLC analyses of capsaicin and dihydrocapsaicin in commercial pepper products.
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KEYWORD
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pepper, pepper product, capsaicinoids, HPLC, method validation
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