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Quantitative analysis of capsaicinoids in Capsicum annuum using HPLC/UV
Gia Han Tran,Hyejin Cho,Chohee Kim,Ohyeol Kweon,Jun Yeon Park,Sullim Lee,Sanghyun Lee 한국응용생명화학회 2023 Journal of Applied Biological Chemistry (J. Appl. Vol.66 No.-
Capsicum annuum belongs to the Solanaceae family, crops of which are extensively cultivated worldwide. It is a food source containing various nutrients and vitamins and also serves as a medicine for treating ailments. The burning feeling experienced while consuming Capsicum fruits is due to the presence of capsaicinoids, particularly capsaicin and dihydrocapsaicin. This study aimed to assess the content of these two compounds in 34 varieties of capsicum and paprika. High-performance liquid chromatography with a gradient elution system and a reversephase YMC Pack-Pro column with UV detection at 280 nm was employed. The results revealed that, among the 34 samples, only six samples (samples 1, 15, 20, 29, 32, and 34) contained capsaicin and dihydrocapsaicin, and their highest contents were found in sample 1 - variety name: Sungil-c (capsaicin: 3.42 mg/g extract, dihydrocapsaicin: 1.20 mg/g extract). These findings suggest that the content of these two compounds is attributed to the variety and is influenced by geographical location and environmental factors. Additionally, this study provides a basis for establishing a C. annuum variety with high capsaicin and dihydrocapsaicin contents.
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Chang-Dae Lee,Neil Patrick Uy,Chohee Kim,Ohyeol Kweon,Sullim Lee,Sanghyun Lee 한국응용생명화학회 2024 Journal of Applied Biological Chemistry (J. Appl. Vol.67 No.-
This study investigated capsaicin (CAP) and dihydrocapsaicin (DHC) contents in different Capsicum cultivars using high-performance liquid chromatography (HPLC). Fourteen Capsicum cultivars (‘SUNGIL-C’, ‘26B’, ‘26C’, ‘DELB’, ‘DELC’, ‘MIGP-C’, ‘MI4H’, ‘MI2F’, ‘MI2H’, ‘MI8H’, ‘CAPSI 23-10’, ‘CAPSI 23-4’, ‘CAPSI 23-8’, and ‘CAPSI 23-9’) were dried, extracted with ethanol, and concentrated. Results from the HPLC analysis revealed notable differences in the capsaicinoid (CAP and DHC) levels. For instance, the cultivar ‘SUNGIL-C’ exhibited the highest CAP and DHC content of 1.92 mg/g extract and 0.88 mg/g extract, respectively. However, cultivars ‘26B’, ‘DELB’, ‘MIGP-C’, and ‘MI8H’ showed trace amounts of capsaicinoids or were not detected at all. In addition to the capsaicinoid analysis, total polyphenol and flavonoid content analyses were performed by selecting extracts from only those cultivars in which CAP and DHC were detected, and the effects of CAP and DHC and phenolic compounds on antioxidant activity were discussed. This analysis provides insight into the potential pungency and physiological effects of different Capsicum cultivars and highlights the variability in capsaicinoid and DHC content. Understanding this variation can clarify the biological meaning and practical applications of capsaicinoids and warrants further research into their usefulness.
ScienceON
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