Study of capsaicin content in various parts of pepper fruit by
high performance liquid chromatography with electrochemical
detection

J 2007

Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection

ŠUPÁLKOVÁ, V., H. STAVĚLÍKOVÁ, Soňa KŘÍŽKOVÁ, Vojtěch ADAM, A. HORNA et. al.

Základní údaje

Originální název

Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection

Název česky

Studim množství kapsaicinu v různých paprikách pomocí vysokoúčinné kapalinové chromatografie s elektrochemickou detekcí

Autoři

ŠUPÁLKOVÁ, V. (203 Česká republika), H. STAVĚLÍKOVÁ (203 Česká republika), Soňa KŘÍŽKOVÁ (203 Česká republika), Vojtěch ADAM (203 Česká republika), A. HORNA (203 Česká republika), L. HAVEL (203 Česká republika), P. RYANT (203 Česká republika), P. BABULA (203 Česká republika) a René KIZEK (203 Česká republika, garant)

Vydání

Acta Chim. Slov. 2007, 1318-0207

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40106 Agronomy, plant breeding and plant protection;

Stát vydavatele

Slovinsko

Utajení

není předmětem státního či obchodního tajemství

Impakt faktor

Impact factor: 1.093

Kód RIV

RIV/00216224:14310/07:00020267

Organizační jednotka

Přírodovědecká fakulta

UT WoS

000245178800008

Klíčová slova anglicky

electrochemical detection; liquid chromatography; capsaicin; pepper fruit;

Štítky

capsaicin, electrochemical detection, liquid chromatography, pepper fruit

Změněno: 29. 5. 2007 11:13, Ing. Radka Mikelová, Ph.D.

Anotace

ORIG CZ

V originále

The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work was to determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ratio 40:60 (v/v,%). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utilized this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in Takanotsume cultivar.

Česky

Studim množství kapsaicinu v různých paprikách pomocí vysokoúčinné kapalinové chromatografie s elektrochemickou detekcí

Návaznosti

GP525/04/P132, projekt VaV

Název: Studium obranných mechanismů rostlin při stresu způsobeném těžkými kovy

Citovat

ŠUPÁLKOVÁ, V., H. STAVĚLÍKOVÁ, Soňa KŘÍŽKOVÁ, Vojtěch ADAM, A. HORNA, L. HAVEL, P. RYANT, P. BABULA a René KIZEK. Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection. Acta Chim. Slov. 2007, roč. 54, č. 1, s. 55-59. ISSN 1318-0207.

@article{718623,
   author = {Šupálková, V. and Stavělíková, H. and Křížková, Soňa and Adam, Vojtěch and Horna, A. and Havel, L. and Ryant, P. and Babula, P. and Kizek, René},
   article_number = {1},
   keywords = {electrochemical detection; liquid chromatography; capsaicin; pepper fruit;},
   language = {eng},
   issn = {1318-0207},
   journal = {Acta Chim. Slov.},
   title = {Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection},
   volume = {54},
   year = {2007}
}

TY  - JOUR
ID  - 718623
AU  - Šupálková, V. - Stavělíková, H. - Křížková, Soňa - Adam, Vojtěch - Horna, A. - Havel, L. - Ryant, P. - Babula, P. - Kizek, René
PY  - 2007
TI  - Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection
JF  - Acta Chim. Slov.
VL  - 54
IS  - 1
SP  - 55-59
EP  - 55-59
SN  - 13180207
KW  - electrochemical detection
KW  - liquid chromatography
KW  - capsaicin
KW  - pepper fruit;
N2  - The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work was to determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ratio 40:60 (v/v,%). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utilized this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in Takanotsume cultivar.
ER  -

ŠUPÁLKOVÁ, V., H. STAVĚLÍKOVÁ, Soňa KŘÍŽKOVÁ, Vojtěch ADAM, A. HORNA, L. HAVEL, P. RYANT, P. BABULA a René KIZEK. Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection. \textit{Acta Chim. Slov.}. 2007, roč.~54, č.~1, s.~55-59. ISSN~1318-0207.

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