Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy. (2nd September 2017)

• Record Type: Journal Article
• Authors: Hwang, In Min; Choi, Ji Yeon; Nho, Eun Yeong; Lee, Ga Hyun; Jamila, Nargis; Khan, Naeem; Jo, Cheon Ho; Kim, Kyong Su
• Is Part Of: Analytical letters. Volume 50:Number 13(2017)
• Page Start: 2090
• Page End: 2104
• Publication Date: 2017-09-02
• Subjects: Capsicum annuum -- high-performance liquid chromatography -- linear discriminant analysis -- near-infrared spectroscopy -- peppers; Chemistry, Analytic -- Periodicals; Chemistry, Analytic -- Abstracts; 543
• DOI: 10.1080/00032719.2016.1265532
• Languages: English
• ISSNs: 0003-2719

Abstract

ABSTRACT: Dehydration of peppers ( Capsicum annuum ) is a widely used preservation method. In this study, sun- and hot air-dried red peppers were analyzed for American Spice Trade Association color units, capsaicin, dihydrocapsaicin, organic acids, and free sugars by high-performance liquid chromatography (HPLC), and soluble solids by near-infrared spectroscopy (NIR). In the validation of HPLC protocols, the relative standard deviations were less than 5%, fulfilling the required criteria of Association of Official Analytical Chemists. The concentrations of capsaicin (80.4 mg kg −1 ), dihydrocapsaicin (38.0 mg kg −1 ), lactic acid (85.2 mg/100 g), glucose (1.521%), and fructose (3.463%) were slightly higher in sun-dried peppers. Linear discriminant analysis showed that NIR spectroscopy is more useful in discriminating sun- and hot air-dried pepper samples.