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Simultaneous quantification of capsaicinoids and ascorbic acid from pungent peppers.
Bae, Haejin,Jayaprakasha, Guddadarangavvanahally K,Crosby, Kevin,Jifon, John L,Patil, Bhimanagouda S Preston Publications 2013 Journal of Chromatographic Science Vol.51 No.5
<P>The development of simultaneous extraction and determination of bioactive molecules from natural products is becoming more popular. The present study reports the development of a method for the simultaneous extraction and determination of both capsaicinoids and ascorbic acid in peppers. Capsaicin (341.61 ?g/g), dihydrocapsaicin (119.91 ?g/g) and ascorbic acid (2,109.60 ?g/g) were extracted with 3% metaphosphoric acid-ethanol (2:8) as a solvent. The efficient extraction of capsaicinoids (412.61 ?g/g) and ascorbic acid (2,785.93 ?g/g) was achieved at a sample-to-solvent ratio of 1:8 after 30 minutes of sonication. Simultaneous separation of capsaicinoids and ascorbic acid was achieved using a Gemini C18 column with a gradient elution of 0.03M phosphoric acid and methanol. Capsaicinoids and ascorbic acid were simultaneously detected at 282 and 254 nm, respectively. The recovery of capsaicinoids ranged from 96.21 to 108.71%, and the recovery of ascorbic acid ranged from 97.01 to 98.83%. The limits of detection for capsaicin, dihydrocapsaicin and ascorbic acid were 0.24, 0.21 and 0.26 ?g, respectively. Relative standard deviation for the intra-day and inter-day variability in the results was less than 3%, indicating that the method produced highly reproducible results. Therefore, this method enables the reproducible, simultaneous separation and quantification of capsaicinoids and ascorbic acid from peppers.</P>
Kil-Sun Yoo,방혜진,이은진,Kevin Crosby,Bhimanagouda S. Patil 한국원예학회 2012 Horticulture, Environment, and Biotechnology Vol.53 No.6
The effects of flesh color, season, and test cross on carotenoid, sugar, and ascorbic acid contents of 20watermelon genotypes with red, pink, orange, and yellow flesh were examined. Red- and pink-fleshed watermelons contained lycopene (4.8-47.8 μg・g-1 fresh weight), β-carotene (< 3.7 μg・g-1), and lutein (< 0.9 μg・g-1) as the major carotenoids. The orange and yellow watermelons contained complex mixtures of prolycopene, lycopene, and β-carotene with levels less than 7.4, 1.5, and 8.5 μg・g-1, respectively. There were also minor carotenoids, such as violaxanthin,lutein, neurosporene, and zeacarotene in the range of 0-1.4 μg・g-1. Total sugar contents ranged from 24 to 91 mg・g-1,with sucrose, glucose, and fructose as the major sugars. The sugar profiles were divided into sucrose-, fructose-, and non-dominant groups. Higher percentages of glucose and fructose were negatively correlated with the total sugar content. Fairly-low levels of ascorbic acid, less than 28.2 μg・g-1, were measured, and some genotypes had nearly no ascorbic acid. There were only slight differences in ascorbic acid, sugar, soluble-solid, and total-carotenoid contents among 11 genotypes harvested in June and November. Five sets of test crosses showed various trends of heritability of carotenoids, sugars, and ascorbic acid in F1 hybrids. In general, carotenoids and total sugar content tended to be inherited from the parent with lower carotenoid and sugar contents, respectively. Paralleled chemical analyses will be beneficial for efficient progress in breeding efforts and genetic research.