Publication detail

A Green Method for the Determination of Capsaicinoids from Chilli Peppers

Authors: Kremr Daniel | Bajer Tomáš | Bajerová Petra | Eisner Aleš | Ventura Karel

Year: 2014

Type of publication: ostatní - článek ve sborníku

Name of source: YISAC 2014 Book of Abstracts

Publisher name: Univerzita Pardubice

Place: Pardubice

Page from-to: 35

Titles:

Language	Name	Abstract	Keywords
eng	A Green Method for the Determination of Capsaicinoids from Chilli Peppers	The main aim of this work was an introduction of Pressurised Hot Water Extraction (PHWE) as a method that fills up the principles of green analytical chemistry. As an extract reagent, hot water under high pressure is used. PHWE was employed for an extraction of the capsaicinoids from the chilli peppers. A central composite experimental design was used in the optimisation of the extraction conditions. The amount of extracted capsaicinoids showed the optimal extraction at temperature of 200 °C and extraction time of 10 + 20 minutes. Separation, identification and quantification of four capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin and nonivamide) were performed using Reversed Phase High Performance Liquid Chromatography with Mass Spectrometry (RP-HPLC/MS).	Chilli Peppers; Green Analytical Chemistry; Capsaicinoids

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