QUANTITATIVE DETERMINATION OF CAPSAICIN AND DIHYDRO-CAPSAICIN CONTENT IN CHILI (Capsicum annuum L.) GROWING IN SOME NORTHERN PROVINCES OF VIETNAM BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY METHOD
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DOI:
https://doi.org/10.34238/tnu-jst.13304Abstract
Capsaicinoids, mainly capsaicin and dihydrocapsaicin, are pungent compounds in chili peppers (Capsicum annuum L.) with various applications in food and pharmaceuticals. In this study, the contents of capsaicin and dihydrocapsaicin in chili fruits were quantified using high-performance liquid chromatography. Fresh chili samples collected from different localities were dried, finely ground, and extracted with 96% ethanol. The high-performance liquid chromatography analysis was optimized with the mobile phase of acetonitrile:water (55:45), a flow rate of 1,2 mL/min, column temperature at 37 °C, and detection wavelength at 222 nm. The calibration curves for capsaicin and dihydrocapsaicin exhibited high linearity with correlation coefficients (R²) of 0,997 and 0,998, respectively. The recovery tests showed high recovery rates for both capsaicin and dihydrocapsaicin, all exceeding 97.85%, indicating the high accuracy and reproducibility of the method. Furthermore, significant regional variation in capsaicinoid content was observed, with the Muong Khuong sample exhibiting the highest total capsaicinoid concentration (3,198 mg/g fresh weight). These results provide a scientific foundation for chili cultivar selection and the development of promising local sources of chili raw materials.Downloads
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