Studies of Capsaicinoids Contents of Locally Grown and Commercial Chilies Using Reversed-Phase High Performance Liquid Chromatography.

<p>Capsaicinoids are a class of compounds responsible for the "heat" of hot peppers. Capsaicin and dihydrocapsaicin have the highest burning effect. The aim of this work is to separate and quantify the two major capsaicinoids in fruits harvested at different stages of development and at different seasons. Simple and rapid HPLC method involves 73:27% methanol water mobile phase with C₁₈ stationary phase and UV-Vis detector set at 210 nm. The method showed good reproducibility with 1.74% - 4.72% relative standard deviations, a linear response within 0.65–45.5 and 0.25-17.5 &#956;g/mL for capsaicin and dihydrocapsaicin, respectively. The method achieved average recovery of 106% for capsaicin and 102% dihydrocapsaicin. Determination of capsaicinoids in four naturally grown chili and commercial source habanero were analyzed. The amount in the sample ranged from 1184-8156 &#956;g/g for capsaicin and 430-3299 &#956;g/g for dihydrocapsaicin.</p>

Name thesis:degree_name

MS (Master of Science)

Level thesis:degree_level

Thesis - unrestricted

Discipline thesis:degree_discipline

Chemistry

Year dc:date.issued

2009

Author dc:creator

• Muchena, John Kailemia

• reversed phase liquid chromatography
• capsaicinoids
• Dihydrocapsaicin
• capsaicin
• Analytical Chemistry
• Chemistry
• Physical Sciences and Mathematics

Statement dc:rights

• Copyright by the authors.

Repository record dc:identifier

https://dc.etsu.edu/etd/1800

OAI identifier oai:identifier

oai:dc.etsu.edu:etd-3152