Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy |
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| Authors: | In Min Hwang Ji Yeon Choi Eun Yeong Nho Ga Hyun Lee Nargis Jamila Naeem Khan |
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| Affiliation: | 1. Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea;2. Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of Korea;3. Department of Chemistry, Shaheed Benazir Bhutto Women University Peshawar, Peshawar, Khyber Pakhtunkhwa, Pakistan;4. Department of Chemistry, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan |
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| Abstract: | 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. |
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| Keywords: | Capsicum annuum high-performance liquid chromatography linear discriminant analysis near-infrared spectroscopy peppers |
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