Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah

Capsaicin is the active component of chilli which is responsible for the hotness and pungency of the fruit. Regular intake of capsaicin is claimed to be beneficial for our health. As Malaysian consume high amount of spicy food, it is anticipated that they might obtain the health benefit from consumi...

Full description

Saved in:

Bibliographic Details
Main Author:	Hamzah, Afzan Raihan Izzati
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Condiments, spices, etc General works
Online Access:	https://ir.uitm.edu.my/id/eprint/65537/1/65537.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.65537
record_format	uketd_dc
spelling	my-uitm-ir.655372022-11-07T07:59:07Z Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah 2012 Hamzah, Afzan Raihan Izzati Condiments, spices, etc. General works Capsaicin is the active component of chilli which is responsible for the hotness and pungency of the fruit. Regular intake of capsaicin is claimed to be beneficial for our health. As Malaysian consume high amount of spicy food, it is anticipated that they might obtain the health benefit from consuming capsaicin. Therefore, the purpose of this study is to quantify the amount of capsaicin in commonly used chilli in Malay cuisine and to identify whether the amount taken exceeds the safe limit. The effect of colour, sizes, species, grinding, drying and processing of chilli were studied. Chilli samples were analysed using High-Performance Liquid Chromatography (HPLC). The mobile phase was 45% acetonitrile to 55% acetic acid (0.5%). The temperature was maintained at 30 °C and the flow rate was set to 1mL/min. Quantification was based on retention times and UV response at 280nm. The method was successfully used to quantify the concentration of capsaicin in 11 samples. The highest concentration of capsaicin was detected in grounded dry chilli (1778.26 μg/g) because the sample has the lowest water content, thus more concentrated. The concentration of capsaicin in fresh Capsicum annuum was too low (<100 μg/g), thus undetectable. Capsicum frutescens is smaller as compared to Capsicum annuum but it has higher amount of capsaicin. This result suggests that the varying amount of capsaicin is related to the chilli species and not due to the size. The concentration of capsaicin in red chilli (957.74 μg/g) is higher than in green chilli (597.93 μg/g) due to the difference in ripeness of the fruit. As the concentration of capsaicin is always higher in the grounded samples, it can be said that grinding provides greater extraction of capsaicin from the fruit. The result also suggests that processing of chilli increases the concentration of capsaicin because the sample becomes more concentrated. It can be concluded that capsaicin concentration in commonly used chilli is relatively low (<2 mg/g). There is no scientific data on therapeutic level of capsaicin. However, according to the European Council, occasional and mild consumption of capsaicin (1.5 mg/day) is considered safe. 2012 Thesis https://ir.uitm.edu.my/id/eprint/65537/ https://ir.uitm.edu.my/id/eprint/65537/1/65537.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Pharmacy Mat Jusoh, Mohd Zulkefeli
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Mat Jusoh, Mohd Zulkefeli
topic	Condiments, spices, etc General works
spellingShingle	Condiments, spices, etc General works Hamzah, Afzan Raihan Izzati Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah
description	Capsaicin is the active component of chilli which is responsible for the hotness and pungency of the fruit. Regular intake of capsaicin is claimed to be beneficial for our health. As Malaysian consume high amount of spicy food, it is anticipated that they might obtain the health benefit from consuming capsaicin. Therefore, the purpose of this study is to quantify the amount of capsaicin in commonly used chilli in Malay cuisine and to identify whether the amount taken exceeds the safe limit. The effect of colour, sizes, species, grinding, drying and processing of chilli were studied. Chilli samples were analysed using High-Performance Liquid Chromatography (HPLC). The mobile phase was 45% acetonitrile to 55% acetic acid (0.5%). The temperature was maintained at 30 °C and the flow rate was set to 1mL/min. Quantification was based on retention times and UV response at 280nm. The method was successfully used to quantify the concentration of capsaicin in 11 samples. The highest concentration of capsaicin was detected in grounded dry chilli (1778.26 μg/g) because the sample has the lowest water content, thus more concentrated. The concentration of capsaicin in fresh Capsicum annuum was too low (<100 μg/g), thus undetectable. Capsicum frutescens is smaller as compared to Capsicum annuum but it has higher amount of capsaicin. This result suggests that the varying amount of capsaicin is related to the chilli species and not due to the size. The concentration of capsaicin in red chilli (957.74 μg/g) is higher than in green chilli (597.93 μg/g) due to the difference in ripeness of the fruit. As the concentration of capsaicin is always higher in the grounded samples, it can be said that grinding provides greater extraction of capsaicin from the fruit. The result also suggests that processing of chilli increases the concentration of capsaicin because the sample becomes more concentrated. It can be concluded that capsaicin concentration in commonly used chilli is relatively low (<2 mg/g). There is no scientific data on therapeutic level of capsaicin. However, according to the European Council, occasional and mild consumption of capsaicin (1.5 mg/day) is considered safe.
format	Thesis
qualification_level	Bachelor degree
author	Hamzah, Afzan Raihan Izzati
author_facet	Hamzah, Afzan Raihan Izzati
author_sort	Hamzah, Afzan Raihan Izzati
title	Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah
title_short	Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah
title_full	Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah
title_fullStr	Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah
title_full_unstemmed	Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah
title_sort	quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / afzan raihan izzati hamzah
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Pharmacy
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/65537/1/65537.pdf
_version_	1783735555428712448

Quantitative analysis of capsaicin in chilli peppers using high-performance liquid chromatography / Afzan Raihan Izzati Hamzah

Similar Items