Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922219" target="_blank" >RIV/60461373:22330/21:43922219 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41340/21:85549
Result on the web
<a href="https://reader.elsevier.com/reader/sd/pii/S088915752100274X?token=B2789B500FB4A04EB5772032E35629092D53AF7441DA4C5E4EE77B222A7CE5DCC3CF2C549AC327FFD3DFE01560AF256E&originRegion=eu-west-1&originCreation=20220208095325" target="_blank" >https://reader.elsevier.com/reader/sd/pii/S088915752100274X?token=B2789B500FB4A04EB5772032E35629092D53AF7441DA4C5E4EE77B222A7CE5DCC3CF2C549AC327FFD3DFE01560AF256E&originRegion=eu-west-1&originCreation=20220208095325</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2021.104074" target="_blank" >10.1016/j.jfca.2021.104074</a>

Result language
angličtina
Original language name
Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method
Original language description
In this study, 46 different cultivars of chilli peppers and their seeds were analysed. Capsaicin, the alkaloid responsible for the pungency of chilli peppers, was first analysed with the optimised direct analysis in real time (DART) and time of flight mass spectrometry (TOF-MS) method, and the capsaicin content values obtained were compared with those obtained from the high-performance liquid chromatography with diode array detection (HPLC–DAD) method. The correlation coefficient values for the DART–TOF-MS method with the HPLC–DAD method were R2 = 0.845 for the pulp of chilli peppers and R2 = 0.776 for the chilli pepper seeds. The optimised DART–TOF-MS method was evaluated as a suitable tool for rapidly distinguishing between chilli peppers and their seeds based on pungency and capsaicin content. The obtained mass spectral data were statistically evaluated by principal component analysis (PCA), and the individual types of chilli peppers were distinguished by their varying pungency, based on choosing selected specific m/z values for the capsaicin compound. © 2021 Elsevier Inc.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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