Determination of nordihydrocapsaicin capsaicin dihydrocapsaicin and pungency levels in pepper sauces by RP-HPLC: capsaicinoid levels and pungency classification of commercial pepper sauces

Fernandes V. B., . and Cunha C. T., . and Vieira I. G. P., . and Mendes F. N. P., . Determination of nordihydrocapsaicin capsaicin dihydrocapsaicin and pungency levels in pepper sauces by RP-HPLC: capsaicinoid levels and pungency classification of commercial pepper sauces. pp. 265-273. ISSN 22317546

Capsaicinoids are a class of compounds that confer various pungency levels to peppers and have a range of applications as dietary supplements medications pain relievers and sprays for repelling animals and personal attackers. Although analyses and classifications of peppers have been extensively reported in the literature data describing and classifying the pungency of Brazilian pepper sauces are scarce. The objective of the present work was therefore to measure the levels of nordihydrocapsaicin capsaicin and dihydrocapsaicin in commercial pepper sauce samples classify their pungency and compare them with the recommended daily intake limits. Solvent extraction was performed using ethanol and capsaicinoids were identified and quantified using high-performance liquid chromatography (HPLC). Most of the samples had mild to moderate pungency expressed in Scoville Heat Units (SHU). There were no significant differences between sauces with and without milk on the pungency of green or red pepper sauces. Capsaicin levels were below the recommended daily intake limits. The capsaicin levels found in all but two of the pepper sauces were below the recommended limits for capsaicin daily intake in industrial foods samples. According to the United States Department of Agriculture (USDA) specifications the classification of pungency is not a valid criterion for classifying pepper sauces; therefore a new classification was proposed.

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Abstract

Capsaicinoids are a class of compounds that confer various pungency levels to peppers and have a range of applications as dietary supplements medications pain relievers and sprays for repelling animals and personal attackers. Although analyses and classifications of peppers have been extensively reported in the literature data describing and classifying the pungency of Brazilian pepper sauces are scarce. The objective of the present work was therefore to measure the levels of nordihydrocapsaicin capsaicin and dihydrocapsaicin in commercial pepper sauce samples classify their pungency and compare them with the recommended daily intake limits. Solvent extraction was performed using ethanol and capsaicinoids were identified and quantified using high-performance liquid chromatography (HPLC). Most of the samples had mild to moderate pungency expressed in Scoville Heat Units (SHU). There were no significant differences between sauces with and without milk on the pungency of green or red pepper sauces. Capsaicin levels were below the recommended daily intake limits. The capsaicin levels found in all but two of the pepper sauces were below the recommended limits for capsaicin daily intake in industrial foods samples. According to the United States Department of Agriculture (USDA) specifications the classification of pungency is not a valid criterion for classifying pepper sauces; therefore a new classification was proposed.

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Item Type:	Article
AGROVOC Term:	Pepper
AGROVOC Term:	Chili peppers
AGROVOC Term:	Capsaicin
AGROVOC Term:	Capsicum
AGROVOC Term:	Sauces
AGROVOC Term:	HPLC
AGROVOC Term:	Phytochemistry
AGROVOC Term:	Solvent extraction
AGROVOC Term:	Classification
AGROVOC Term:	Food consumption
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10635

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