Publication detail

Determination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detection

DO, T. LACKOVÁ, Z. ADAM, V. ZÍTKA, O.

Original Title

Determination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detection

Type

conference paper

Language

English

Original Abstract

The aim of the experiment was to determine the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers (Brown Bhutlah II, Bhut Jolokia Yellow I, Pieto de Moca II, Trinidad 7 POT II, 7 POT White II, Naga Jolokia I, Habanero Orange, Naga Viper II, Bhut Jolokia II, Jalapeno, White Naga Bhut Jolokia I, Carolina Reaper II) using high performance liquid chromatography UltiMate 3000 with UV/VIS detector. Each variety of chilli peppers was prepared without seeds and partitions (septa) and with seeds and partitions (septa) in order to compare yields of capsaicin and dihydrocapsaicin depending on the sample preparation. Based on the experiment, it was shown that chilli peppers with seeds and partitions (septa) had a higher content of capsaicin and dihydrocapsaicin compared to chilli peppers without seeds and partitions (septa). The highest capsaicin and dihydrocapsaicin content was of chilli peppers Carolina Reaper II. From the contents of capsaicin and dihydrocapsaicin was calculated so-called pungency in Scoville units (SHU) in order to compare our results with previous studies.

Keywords

Capsaicin; dihydrocapsaicin; high performance liquid chromatography; UV/VIS detection

Authors

DO, T.; LACKOVÁ, Z.; ADAM, V.; ZÍTKA, O.

Released

31. 12. 2017

Publisher

Mendel University in Brno

ISBN

978-80-7509-529-9

Book

MendelNet 2017

Pages from

861

Pages to

866

Pages count

6

URL

https://mendelnet.cz/artkey/mnt-201701-0096_Determination-of-the-content-of-capsaicin-and-dihydrocapsaicin-in-twelve-varieties-of-chilli-peppers-using-liqu.php?back=/magno/mnt/2017/mn1.php?secid=4

Full text in the Digital Library

http://hdl.handle.net/11012/84170

BibTex

@inproceedings{BUT148723,
  author="Tomáš {Do} and Zuzana {Lacková} and Vojtěch {Adam} and Ondřej {Zítka}",
  title="Determination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detection",
  booktitle="MendelNet 2017",
  year="2017",
  pages="861--866",
  publisher="Mendel University in Brno",
  isbn="978-80-7509-529-9",
  url="https://mendelnet.cz/artkey/mnt-201701-0096_Determination-of-the-content-of-capsaicin-and-dihydrocapsaicin-in-twelve-varieties-of-chilli-peppers-using-liqu.php?back=/magno/mnt/2017/mn1.php?secid=4"
}