Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids. (10th October 2014)

• Record Type: Journal Article
• Authors: Lau, Benjamin B. Y.; Panchompoo, Janjira; Aldous, Leigh
• Is Part Of: New journal of chemistry. Volume 39:Number 2(2015:Feb.)
• Page Start: 860
• Page End: 867
• Publication Date: 2014-10-10
• Subjects: Chemistry -- Periodicals; Chimie -- Périodiques; 540
• DOI: 10.1039/c4nj01416b
• Languages: English
• ISSNs: 1144-0546

Abstract

Abstract : Capsaicin (flavour indicator) and ascorbic acid (vitamin C, freshness indicator) were simultaneously extracted from fresh chillies and quantified. Abstract : Ionic liquids can be used as non-volatile, tunable solvents, extractants and electrolytes. This work investigates their ability to extract an organic analyte, capsaicin, from fresh Capsicum annuum Bird's eye chilli peppers (also known as Thai chillies), followed by the electroanalytical quantification of the extracted analyte. Ascorbic acid (vitamin C) was also extracted and quantified. Two ionic liquids were identified to extract capsaicin from fresh chilli more effectively than the conventional ethanol-based process; the inherently basic 1-ethyl-3-methylimidazolium acetate, [Emim][OAc], and the inherently acidic 1-ethyl-3-methylimidazolium hydrogen sulfate, [Emim][HSO4 ]. The ionic liquid extracts could be electrochemically quantified using a bare glassy carbon electrode either in the pure ionic liquid (one pot extraction and quantification) or after dilution with water/ethanol to assist resolution of the capsaicin (flavour indicator) and ascorbic acid (freshness indicator) features.