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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/21:85549

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

—

Svazek periodika

103

Číslo periodika v rámci svazku

103

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

—

Kód UT WoS článku

000695367900003

EID výsledku v databázi Scopus

2-s2.0-85111300400