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HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers
Author(s) -
Kurian A.L.,
Starks A.N.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09435.x
Subject(s) - capsaicin , orange (colour) , chemistry , chili pepper , chromatography , high performance liquid chromatography , pepper , orange juice , food science , biochemistry , receptor
A rapid, single‐stage, quantitative extraction procedure is described for high‐performance liquid chromatographic (HPLC) analysis of capsaicin and dihydrocapsaicin in whole chili peppers. Individual and multiple Capsicum chinense (orange habañero) pepper samples were analyzed in a 2 y study. Peppers, both undried and dried, contained average values of 1250 ppm capsaicin and 540 ppm dihydrocapsaicin relative to undried weight. Relative to dry weight, the orange habañero peppers contained 8840 ppm capsaicin and 3940 ppm dihydrocapsaicin.