Selective Determination of Total Capsaicinoids in Plant Material Using Poly(Gallic Acid)‐modified Electrode

Novel voltammetric approach for the selective determination of total capsaicinoids has been developed using glassy carbon electrode modified with multi‐walled carbon nanotubes and poly(gallic acid) (PGA/MWNT/GCE). The modified electrode provides significant improvements in the capsaicinoids voltammetric characteristics in comparison to GCE and MWNT/GCE. The electrooxidation of capsaicinoids is irreversible adsorption‐controlled process with the anodic transfer coefficient of 0.49–0.53 and heterogeneous electron transfer rate constant of 1300–2400 s^?1. The analytical ranges of 0.010–1.0 and 1.0–50 μM for capsaicin, 0.025–0.75 and 0.75–75 μM for dihydrocapsaicin and 0.025–5.0 and 5.0–75 μM for nonivamide with the detection limits of 2.9, 5.9 and 6.1 nM, respectively, have been obtained using differential pulse voltammetry (DPV). The selectivity of the capsaicinoids quantification in the presence of ascorbic acid, α‐tocopherol and carotenoids is shown. The method has been tested on the samples of red hot pepper spices and Capsicum annuum L. tinctures. The results correspond to the chromatographic data.     

Determination of Three Capsaicinoids in Raw Red Pepers and Seasoning Powders by Liquid Chromatography with Coulometric Detection

The simultaneous determination of three capsaicinoids in raw red pepper and in foods was studied by liquid chromatography coupled to a coulometric detector. The capsaicinoids were separated on an ODS C18 reversed column by isocratic elution with a mobile phase based on acetonitrile −0.15 M acetic acid (51:49%, v/v) at a flow rate of 0.8 mL min⁻¹. The limit of detection (S/N> 3) was 10 pg (injected mass) at an applied potential of 0.650 V vs. Pd. The peak area of the three studied compounds was found to be related to the amount injected from 50 pg to 100 ng range (r=0.999). The relative standard deviation (RSD, n=10) was comprised between 1.5∼4.4 and 1.0∼3.5 % for 100 pg and 5 ng, respectively. The determination of three capsaicinoids in raw red peppers and red pepper containing foods was successfully realized.     

Capsaicinoids in Chili Habanero by Flow Injection with Coulometric Array Detection

This study presents a sensitive electroanalytical method for the determination of capsaicinoids in chili extracts using flow injection with coulometric array detector. Flow injection method was developed based on the coulometric signal of capsaicinoids obtained by high performance liquid chromatography with coulometric detector (HPLC‐ECD). Capsaicinoids concentration in 18 chili samples from Yucatán México cultivated in different types of soils was quantified using UHPLC‐DAD and HPLC‐ECD and expressed in Scoville units. The plants were cultivated in a greenhouse on three types of limestone soils, namely, red, black and brown. Chili peppers were harvested in two stages of maturity: immature (green), and mature (orange). HPLC‐ECD method showed ten times higher sensitivity compared to the UHPLC‐DAD. Capsaicinoid content in 18 chili samples was measured by flow injection method. The best correlation with the Scoville units was obtained by the analysis of the current signal of the sensor poised at +450 mV (R²=94). ANOVA analysis showed that the soil type and the harvest date were significant for the capsaicinoid content. Chili plants cultivated in red soil had higher capsaicinoid content. In addition, the capsaicinoid content was increasing at later harvest dates. In summary, the suggested flow injection method with coulometric array detector decreased the time of analysis from 15 min to 30 s. Therefore it can be successfully applied for the routine capsaicinoid analysis in chili.     

The simultaneous determination of capsaicinoids,tocopherols, and carotenoids in pungent pepper powder

From nutritional points of view, carotenoids, capsaicinoids, and tocopherols are valuable constituents in pungent peppers. A rapid and reliable high performance liquid chromatography (HPLC) method for the simultaneous determination of phytonutrients in spice red peppers and chili products was developed and validated. The method included simultaneous detection by fluorescence and diode-array detectors. The major capsaicinoids, two tocopherols and 43 carotenoid components, were simultaneously separated, detected, and identified in the appointed pepper powder (containing Capsicum annuum and Capsicum frutescens) for method validation. The separation was performed on a Nucleosil C18 reverse phase column and optimized gradient elution. Resolution ranged between 0.96 and 1.46 with the highest values corresponding to γ-tocopherol and α-tocopherol. The limits of detection and quantification of target compounds ranged between 18.77 and 148.08 ng mL^?1. Recoveries were between 89.83–100.26 and 79.72–88.86% when standard materials were spiked at low and high amounts, respectively. The most sufficient extraction of the different phytonutrients was achieved by mixture of methanol and acetone, although it was only slightly better than the mixture of methanol and acetonitrile. These results suggest that the developed method could be used for rapid, one-step determination of a wide range of phytonutrients in chili and pepper powders.     

Determination of alachlor residues in pepper and pepper leaf using gas chromatography and confirmed via mass spectrometry with matrix protection

Alachlor residues were determined in pepper and pepper leaf, after 49 days of manufacturer‐recommended single‐ and double‐dose application to the soil and plant. The samples were extracted with acetonitrile, partitioned with n‐hexane, and purified through solid‐phase extraction, and finally detected with a gas chromatography–microelectron capture detector. The linearity of the analytical response across the studied range of concentrations (0.05–4.0 µg/mL) was excellent, obtaining coefficients of determination (r²) of 0.999. Recovery studies were carried out on spiked pepper and pepper leaf samples, at two concentrations levels (0.2 and 1.0 mg/kg), with three replicates performed at each level. Mean recoveries of 73.1–109.0% with relative standard deviations of 1.3–2.3% were obtained. The method was successfully applied to field samples, and alachlor residue was found in pepper (0.02 mg/kg) and pepper leaf (0.03 mg/kg), at levels lower than the maximum residue limits (0.2 mg/kg) set by the Korea Food and Drug Administration. The field‐detected residues were further confirmed with gas chromatography–mass spectrometry with the help of pepper leaf matrix protection. Copyright © 2013 John Wiley & Sons, Ltd.     

Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy

Dehydration of peppers (Capsicum annuum) is a widely used preservation method. In this study, sun- and hot air-dried red peppers were analyzed for American Spice Trade Association color units, capsaicin, dihydrocapsaicin, organic acids, and free sugars by high-performance liquid chromatography (HPLC), and soluble solids by near-infrared spectroscopy (NIR). In the validation of HPLC protocols, the relative standard deviations were less than 5%, fulfilling the required criteria of Association of Official Analytical Chemists. The concentrations of capsaicin (80.4?mg kg^?1), dihydrocapsaicin (38.0?mg kg^?1), lactic acid (85.2?mg/100?g), glucose (1.521%), and fructose (3.463%) were slightly higher in sun-dried peppers. Linear discriminant analysis showed that NIR spectroscopy is more useful in discriminating sun- and hot air-dried pepper samples.     

Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay

Two simple and rapid methods were developed to monitor pungency of salsa in production. Capsaicin (C) and dihydrocapsaicin (DHC) were quantitated in 17 commercially available tomato-based salsas by enzyme immunoassay (EIA) and liquid chromatography (LC) with fluorescent detection. Samples were extracted with methanol and the extracts were subjected to solid-phase extraction (SPE) using polystyrene-divinylbenzene columns. Analysis of SPE eluates showed good correlation (r2 = 0.953) between LC and EIA, with a slightly high bias for EIA. Salsa fortified with C and DHC from 0.118 to 103.2 microg/g resulted in recoveries of 90-112% (C) and 76-97% (DHC). Limits of detection by LC were 0.1 microg/g for each capsaicinoid and 0.1 microg/g by EIA for total capsaicinoids. The LC on-column response was linear from 0.2 to 100 ng for both C and DHC, whereas the working range for EIA was 0.1-2.0 ppm. Pungency varied between different salsa brands labeled mild, medium, and hot.     

Multiresidue determination of 29 pesticide residues in pepper through a modified QuEChERS method and gas chromatography–mass spectrometry

This study describes the development and use of a modified quick, easy, cheap, effective, rugged and safe (QuEChERS) method coupled with gas chromatography with mass spectrometry to determine 29 pesticide residues in green, red and dehydrated red peppers. Pesticides were extracted with acetonitrile (1% acetic acid), partitioned with sodium chloride and purified with primary secondary amino and octadecyl silane in acetone. The QuEChERS extraction conditions were optimized, and the matrix effects that might influence recoveries were evaluated and minimized using matrix‐matched calibration curves. Under the optimized conditions, the calibration curves for 29 pesticides showed good linearity in the concentration range of 0.1–10 μg/mL with determination coefficient R² > 0.998. The limits of quantification of the 29 pesticides were 0.006–0.06 mg/kg for green pepper, 0.005–0.039 mg/kg for red pepper and 0.014–0.25 mg/kg for dehydrated red pepper. These values are below the suggested regulatory maximum residue limits. The mean recoveries ranged between 70.1 and 110%, and the relative standard deviations were <13%. The developed method was successfully applied to commercial samples. Some samples were found to contain the 29 pesticides with levels below the legal limits. Copyright © 2016 John Wiley & Sons, Ltd.     

Multiresidue determination of pyrethroid pesticide residues in pepper through a modified QuEChERS method and gas chromatography with electron capture detection

This study developed and used a modified quick, easy, cheap, efficient, rugged and safe (QuEChERS) method coupled with gas chromatography with electron capture detection to determine eight pyrethroid pesticide residues in green, red and dehydrated red peppers. Pyrethroids were extracted with acetonitrile, partitioned with sodium chloride and purified with primary secondary amino and graphitized carbon black in hexane. The QuEChERS extraction conditions were optimized, and the matrix effects that might influence recoveries were evaluated and minimized using matrix‐matched calibration curves. Under the optimized conditions, the calibration curves for pyrethroid pesticides showed good linearities in the concentration range of 0.05–20 µg/mL with determination coefficients (R²) >0.997. The limits of quantification of eight pyrethroids were 0.004–0.04 mg/kg for green and red pepper and 0.04–0.5 mg/kg for dehydrated red pepper. These values are below the suggested regulatory maximum residue limits. The mean recoveries ranged between 79.0 and 104%, and the relative standard deviations were <11%. The developed method was successfully applied to commercial samples. Some samples were found to contain pyrethroid pesticides with levels below the legal limits. Copyright © 2015 John Wiley & Sons, Ltd.     

Determination of Free and Total Underivatized Amino Acids Including L-Canavanine in Bitter Vetch Seeds Using Hydrophilic Interaction Liquid Chromatography

A new hydrophilic interaction liquid chromatography method coupled with diode-array detector was developed for the determination of 17 underivatized amino acids including L-canavanine in bitter vetch [Vicia ervilia (L.) Willd.] seeds. Amino acids were extracted as free as well as total extracts after acid hydrolysis, followed by chromatographic separation on a Zorbax Rx-SIL column with a mobile phase of acetonitrile/potassium phosphate buffer (12.5?mM; pH 3.0) using gradient elution and detection at 190?nm. The method is characterized by a wide linear range (0.01–200?µg/mL, r?>?0.9987), sufficient accuracy (relative error 86.3–109.1%), and suitable precision for the results (relative standard deviation <4.9% in the case of intra-day and <9.8% in the case of inter-day precision). The limits of detection and quantification for free amino acids ranged from 0.01 to 0.24?mg/g and 0.03 to 0.72?mg/g, respectively, whereas the total amino acids ranged from 0.02 to 0.47?mg/g and 0.07 to 1.43?mg/g, respectively. The mean recoveries of free and total amino acids in spiked samples exceeded 70.3% for most amino acids. The mean total content of free and total amino acids in bitter vetch seeds was 1.71 and 14.88?g/100?g seed, whereas the corresponding values for canavanine were 0.07 and 0.19?g/100?g seed, respectively.     

Determination of capsaicinoids in Capsicum species using ultra performance liquid chromatography‐mass spectrometry

In the present work, a rapid and sensitive ultra performance liquid chromatography‐mass spectrometry method has been proposed for the analysis of capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) present in different Capsicum samples. Extraction of capsaicinoids was carried out by liquid–liquid extraction using ethanol as an extracting solvent, while the chromatographic separation was achieved by reversed phase C₁₈ column with gradient mobile phase (solvent A: acetonitrile and solvent B: water with 0.1% formic acid). Under the optimum experimental conditions, the linear ranges were 0.5–50 μg/g with correlation coefficient (r²) >0.999 for each capsaicinoids and detection limits were 0.15, 0.05, 0.06, 0.2, and 0.1 μg/g for nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, respectively. Run‐to‐run and day‐to‐day precisions of the method with relative standard deviations <1.5% were achieved for all analyzed capsaicinoids. The robustness of the method was determined by utilizing different injection volumes of the extracts. Furthermore, to validate the system robustness, a run of high number of capsaicinoids present in different varieties of Capsicum samples was performed in this study. All the capsaicinoids were separated in a time of less than 9 min by employing the proposed method.     

Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography

The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 μg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 μg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 μg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 μg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day.     

制备型高效液相色谱法制备纯化3种辣椒素单体

利用制备型反相高效液相色谱法从辣椒素类物质中制备了3种辣椒素单体。在PRC-ODS色谱柱(250 mm×21.5 mm,13 μm)上,以甲 醇-水(体积比为70∶30)为流动相,流速为15 mL/min,采用等度洗脱方式,从80%的辣椒素类物质中制备了3种辣椒素单体。经核磁共振 氢谱(1H NMR)及电子轰击离子源质谱(EI-MS)分析,确认它们分别为降二氢辣椒素、辣椒素和二氢辣椒素,收率分别为60.1%,58.9%和 72.3%。高效液相色谱分析表明所制备的3种化合物的纯度分别达到了98.12%,99.93%及100.7%。     

Simultaneous Determination of Flonicamid and its Metabolites in Tea by Liquid Chromatography–Tandem Mass Spectrometry

An analytical method was established to simultaneously quantify flonicamid and its metabolites 4-trifluoromethylnicotinic acid (TFNA), N-(4-trifluoromethylnicotinoyl) glycine (TFNG), and 4-trifluoromethylnicotinamide (TFNA-AM) in tea using orthogonal experimental design and liquid chromatography–tandem mass spectrometry (LC–MS/MS). Residues were extracted from the samples with acetonitrile containing 1% acetic acid and were purified with graphitized carbon black. The linearity of the method was excellent in the concentration range of 0.01–10?µg/mL, producing correlation coefficients greater than 0.996 for the target compounds. The limits of detection and quantification of all analytes in tea were 0.0013–0.013?mg/kg and 0.004–0.040?mg/kg, respectively. The average recoveries of flonicamid, TFNA, TFNG, and TFNA-AM ranged from 75.14 to 92.72%, with intra- and interday relative standard deviations of 1.07–9.75%. The proposed method was successfully applied to the terminal residue determination of flonicamid and its metabolites in dry tea processed from three field trials’ fresh samples. The determined total terminal residue concentrations of flonicamid 10?days after the last application at all three sites were below the maximum residue limit (MRL) set by the European Union (0.1?mg/kg) and the residues in all samples were lower than the MRL established by the United States Environmental Protection Agency (EPA) (8?mg/kg). This method may be used to meet the requirements for the determination of flonicamid and its metabolites that could provide guidance for establishing a MRL for flonicamid in tea in China.     

Dispersive liquid–liquid microextraction with in situ derivatization coupled with gas chromatography and mass spectrometry for the determination of 4‐methylimidazole in red ginseng products containing caramel colors

A rapid analytical method was developed for the determination of 4‐methylimidazole from red ginseng products containing caramel colors by using dispersive liquid–liquid microextraction with in situ derivatization followed by gas chromatography with mass spectrometry. Chloroform and acetonitrile were selected as the extraction and dispersive solvents, and based on the extraction efficiency, their optimum volumes were 200 and 100 μL, respectively. The optimum volumes of the derivatizing agent (isobutyl chloroformate) and catalyst (pyridine), pH, and concentration of NaCl in the sample solution were determined to be 25 and 100 μL, pH 7.6, and 0% w/v, respectively. Validation of the optimized method showed good linearity (R² > 0.999), accuracy (≥89.86%), intra‐ (≤6.70%) and interday (≤4.17%) repeatability, limit of detection (0.96 μg/L), and limit of quantification (5.79 μg/L). The validated method was applied to quantify 4‐methylimidazole in red ginseng juices and concentrates, 4‐methylimidazole was only found in red ginseng juices containing caramel colorant (42.91–2863.4 μg/L) and detected in red ginseng concentrates containing >1% caramel colorant.     

Simultaneous Determination of Preservatives,Artificial Sweeteners,and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS)

Abstract

A simple and rapid method was developed for the simultaneous determination of five preservatives, six artificial sweeteners, and nine synthetic dyes in kimchi using ultra-performance liquid chromatography electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) with multiple reaction monitoring (MRM). The chromatographic separation was performed in 5.5?min using an Acquity UPLC BEH C18 column (100?mm × 2.1?mm, 1.7?µm) with a mobile phase composed of 0.002% trifluoroacetic acid and 10?mM aqueous ammonium acetate or 9:1 (v/v) methanol:acetonitrile. Linear calibration curves were obtained with correlation coefficients above 0.98. The limits of quantification ranged between 0.227 and 8.569?ng/mL, while the recovery values in kimchi samples were from 83.1 to 113.5%. Forty kimchi samples were analyzed for the food additives, with sweeteners detected in more than half of these samples. The most commonly detected sweetener was saccharin, and six of the kimchi samples contained a combination of sweeteners; dulcin, sucralose, acesulfame K, preservatives, and synthetic dyes were not detected. Based on these results, the developed method can be used for the rapid quality control of food additives in kimchi.     

Trace-level determination of eight cholesterol oxidation products in human plasma by dispersive liquid–liquid microextraction and ultra-performance liquid chromatography–tandem mass spectrometry

7α-Hydroxy cholesterol (7α-OHC), 25-hydroxy cholesterol (25-OHC), 27-hydroxy cholesterol (27-OHC), 4β-hydroxy cholesterol (4β-OHC), 7α-hydroxy-4-cholesten-3-one (7α-C4), 5β-cholestane-3α, 7α, 12α-triol (5β-Triol), cholic acid (CA), and chenodeoxycholic acid (CDCA) are known biomarkers of neurodegenerative diseases. A method for their simultaneous determination in human plasma has been optimized using dispersive liquid–liquid microextraction and ultra-performance liquid chromatography–tandem mass spectrometry. The limits of quantification of the target compounds were in the range of 0.3–3.3?µg/L. The precision achieved by this method was less than 13.4% for intraday and interday analyses. The proposed method was used to analyze eight cholesterol oxidation products in 30 human plasma samples. The analytical results were in a concentration range of 1.6–87.4?µg/L for 7α-OHC, 6.3–58.2?µg/L for 25-OHC, 12.1–98.5?µg/L for 27-OHC, 5.7–64.8?µg/L for 4β-OHC, 1.5–124.1?µg/L for 7α-C4, 0.5–16.5?µg/L for 5β-Triol, 13.1–245?µg/L for CA, and 19.6–487?µg/L for CDCA in the samples. The method may be used for the analysis of biomarkers of neurodegenerative diseases.     

Dispersive liquid-liquid microextraction for the isolation and HPLC-DAD determination of three major capsaicinoids in Capsicum annuum L.

Dispersive liquid-liquid microextraction (DLLME) was combined with high-performance liquid chromatography-diode-array detector (HPLC-DAD) for the extraction and quantitation of three major capsaicinoids (i.e. capsaicin, dihydrocapsaicin and nordihydrocapsaicin) from pepper (Capsicum annuum L.). Chloroform (extraction solvent, 100 μL), acetonitrile (disperser solvent, 1250 μL) and 30 s extraction time were found optimum. The analytes were back-extracted into 300 μL of 50 mM sodium hydroxide/ methanol, 45/55% (v/v), within 15 s before being injected into the instrument. Enrichment factors ranged from 3.3 to 14.7 and limits of detection from 5.0 to 15.0 µg g^-1. Coefficients of determination (R²) and %RSD were higher than 0.9962 and lower than 7.5%, respectively. The proposed method was efficiently applied for the extraction and quantitation of the three capsaicinoids in six cultivars of Capsicum annuum L. with percentage relative recoveries in the range of 92.0%–108.0%. DLLME was also scaled up for the isolation of the three major capsaicinoids providing purity greater than 98.0% as confirmed by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR) analysis, which significantly reduced the extraction time and organic solvent consumption.     

Determination of Ochratoxin A in colored food products: Sample preparation and an immunoassay test method

A method is proposed for the purification of highly colored food products (red wine, red pepper) for the immunochemical test determination of Ochratoxin A (OTA) with visual detection. The method is based on passing an analyzed sample (wine diluted with a solution of polyethylene glycol and sodium hydrocarbonate or water-ethanol extract of pepper diluted with a solution of sodium hydrocarbonate) though an adsorbent layer. Criteria for selecting the adsorbent are considered, and silica gels with aminopropyl and trimethylaminepropyl groups are used as the optimal ones. A test system for the determination of OTA combines the indicated purification method with the immunoaffinity preconcentration and immunoenzyme detection. The developed approach has allowed the test determination of OTA in red wine and red pepper at levels of 2 μg/L and 10 μg/kg, respectively.     

Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry

A simple method for the analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry has been developed. A novel device was designed for direct extraction solid phase microextraction in order to avoid damage to the fiber. The analysis was performed without derivatization for the gas chromatography–mass spectrometry analysis. Selection fiber, extraction temperature, extraction time and pH, were optimized. The method was linear in the range 0.109–1.323 μg/mL for capsaicin and 0.107–1.713 μg/mL for dihydrocapsaicin with correlation coefficient up to r = 0.9970 for both capsaicinoids. The precision of the method was less than 10%. The method was applied to the analysis of 11 varieties of peppers and four pepper sauces. A broad range of capsaicin (55.0–25 459 μg/g) and dihydrocapsaicin (93–1 130 μg/g) was found in the pepper and pepper sauces samples (4.3–717.3 and 1.0–134.8 μg/g), respectively.