Determination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detection
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Date
2017-12-31
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Mark
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Mendel University in Brno
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.
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Peer-reviewed
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en
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(C) Mendel University in Brno