Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection [An article from: Analytica Chimica Acta]

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Description:
A new method has been developed for the extraction of capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) in peppers employing microwave-assisted extraction. The parameters studied are: extraction solvent (methanol, ethanol, acetone, ethyl acetate and water), temperature (50-200^oC), sample quantity (0.1-1g), volume of solvent (15-50mL) and the extraction time (5-20min). The results found for the optimum conditions are: 125^oC as extraction temperature, 25mL of solvent, 0.5g of freshly triturated peppers and extraction for 5min, employing 100% ethanol as solvent. The capsaicinoids obtained were stable under the optimised extraction conditions. The resulting method presents a high degree of reproducibility (R.S.D.