• Culinary science and hospitality research
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• v.21 no.6
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• pp.147-157
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• 2015

This study investigated the capsaicin content in 10 kinds of home produced red pepper and 7 kinds of red pepper processed products (3 kinds of red pepper powder, 3 kinds of sauce, and 1 kind of red pepper paste) by analyzing capsaicinoids using LC MS. For the variety of PR Changyang, on the other hand, the plant was divided into 5 parts [pericarp (tip, middle, and base), placenta, and seed] and capsaicinoids content was analyzed for each of the parts. Based on the results, capsaicinoids content was highest in the placenta, and next in the seed, base, middle, and tip. This result shows that the biosynthesis of capsaicinoids takes place in the placenta. Regarding the results from analyzing differences in capsaicinoids content among red pepper varieties, the content was highest in Mu han zil ju and lowest in PR Changyang, and the former had about 38 times higher content than the latter, showong that capsaicinoids content was highly varied among red pepper varieties. When red pepper processed products in the market were surveyed, capsaicinoids content did not differe greatly among sauce products, but was largely different among powder products.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1515-1518
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• 2009

The objective of this study was to compare 3 extraction methods including, solid phase extraction (SPE), acetonitrile extraction, and methanol extraction, for their usefulness as extraction methods to determine capsaicinoids. The determination of capsaicinoids in the extracts was carried out on a reverse-phased high performance liquid chromatography (HPLC) using a fluorescence detector. Three extraction methods, i.e., SPE, acetonitrile extraction, and methanol extraction were compared for the quantification of capsaicinoids using raw peppers and pepper powder. The highest analytical values were observed using methanol extraction and the lowest values using SPE. Also, the analytical method validation parameters such as accuracy, precision, limit of detection, limit of quantitation, and specificity were calculated to ensure the method's validity. This method provides a fast and accurate approach for the determination of capsaicinoids in peppers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.6 no.1
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• pp.21-25
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• 1977

The total capsaicinoids content of red pepper were determined according to the varieties and places of production. These samples were also analyzed on the analogues and homologues of capsaicinoids of the pepper. The following results showed that the capsalcinoids content was highly different between varieties of the pepper, and the ratio of capsaicin to total capsaicinoids was higher in product of China$(66{\sim}73%)$ than that of Japan$(49{\sim}57%)$ and Korea(38% ). However, product of Korea$(46{\sim}48%)$ showed higher ratio of dihydrocapsaicin than that of Japan$(27{\sim}37%)$ and China$(22{\sim}27%)$.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.294-294
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• 1994

To investigate analgesic mechanism of capsaicin and its analogues (capsaicinoids), release of adenosine was measured by high performance liquid chromatography from dorsal spinal cord synaptosomes, Exposure of synaptosomes to K$\^$+/ and morphine produced a dose dependent release of adenosine in the presence of Ca$\^$++/. Capsaicin (0.1, 1, 10 M), and its analogues 6-paradol (1, 10 M), NE-19550 (1, 10, 100 M), DMNE (1, 10, 100 M) and KR 25018 (0.1, 1, 10 M) produced a dose dependent release of adenosine in the presence of Ca$\^$++/. Nifedipine, L-type voltage sensitive calcium channel blocker, inhibited K$\^$+/ (6, 12 mM)- and morphine (10 M)-evoked release of adenosine completely, but inhibited capsaicin, and capsaicinoids-evoked release of adenosine partially. Capsazepine, a novel capsaicin select ive antagonist, blocked only capsaicin and capsaicinoids induced release of adenosine. Therefore, the adenosine release by capsaicin and capsaicinoids having antinociceptive effects involve activation of capsaicin specific receptor and capsaicin sensitive Ca$\^$++/ channel.

• YAKHAK HOEJI
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• v.43 no.1
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• pp.55-60
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• 1999

To investigate analgesic mechanism of capsaicin and its analogues (capaicinoids) adenosine release was measured by high performance liquid chromatography from rat spinal cord synaptosomes. Exposure of synaptosomes to $K^+$ and morphine produced a dose dependent release of adenosine in the presence of $Ca^{++}$. Capsaicin (0.1, 1, $10{\;}{\mu}M$), and its analogues: NE-19550 (1, 10, $100{\;}{\mu}M$), DMNE (1, 10, $100{\;}{\mu}M$) and KR 25018 (0.1, 1, $10{\;}{\mu}M$) produced a concentration dependent release of adenosine in the presence of $Ca^{++}$. Nifedifine, L-type voltage sensitive calcium channel blocker, inhibited $K^+$ (6, 12 mM)-and morphine ($10{\;}{\mu}M$)-evoked release of adenosine partially. Capsazepine, a novel capsaicin selective antagonist, blocked only capsaicin and capsaicinoids induced release of adenoside. Therefore, it is suggested that the adenosine release by capsaicin and capsaicinoids having antinociceptive effects involves actvation of capsaicin specific receptor and capsaicin sensitive $Ca^{++}$. channel.

• YAKHAK HOEJI
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• v.31 no.5
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• pp.280-285
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• 1987

There are three plausible bioconversion pathways in biodegradation mechanism of capsaicinoids; first, side chain degradation through $\omega$-hydroxylation and $\beta$-oxidation, secondly, aromatic ring hydroxylation, and lastly, hydrolysis on the acidaraide linkage. In microbes, it was reported that capsaicin and its synthetic, analog, nonoylvanillylamide(NVA), could be metabolized to N-vanillylcarbamoylbutyric acid via $\omega$-hydroxylation and consecutive $\beta$-oxidations by Aspergillus niger. In order to broaden the scope of microbial degradation of capsaicinoids, over thirty strains of various fungi including Aspergillus, Penicillum, Mycotypha, Gliocladium, Paecilomyces, Byssoclamys, Conidiobolus, Thamnidium, and Entomophthora. It was observed that almost all the strains examined oxidized, the side chain of capsaicids as A. niger did. These observations strongly support the notion that side chain degradation is the most dominant pathway in the microbial degradation of capsaicinoids.

• Analytical Science and Technology
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• v.26 no.4
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• pp.256-261
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• 2013

The efficiency of the two extractions (refluxing extraction and heating-block extraction) was compared to develop the simple analytical method for the determination of capsaicinoids, including capsaicin and dihydrocapsaicin in red pepper powder. For the method development, the parameters, including particle size, extraction time and sample size, were evaluated using ultra high performance liquid chromatography (u-HPLC). It was found that the most effective extraction time of the refluxing extraction was 3 hr. The higher extraction efficiency was obtained with the fine particle of a mild red pepper powder, while the particle size did not affect the extraction efficiency in case of the hot red pepper powder. The higher extraction efficiency was obtained with the small size of sample taken because of the ratio of the large extracting solvent to sample amount. The extraction efficiency of the refluxing method was 3-9% higher than that of the heating-block method, however, the heating-block method could be applied to the determination of capsaicinoids in the red pepper powder for the purpose of quality control of the product.

• Journal of Bio-Environment Control
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• v.13 no.2
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• pp.67-72
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• 2004

Red peppers(Capsicum annuum L.), 'Geumtap' and 'Bugang', were cultivated at main producing areas in Korea, and harvested 4 times in 1998 and 1999. The relationships between internal qualities such as reducing sugar, capsaicinoids, and vitamin C contents, and regional climatic elements such as total accumulated air temperature, total amount of precipitation and sunshine duration during the fruit growing periods were compared. The amount of reducing sugar increased as the harvest time was late. Capsaicinoids content varied by harvest dates and cultivated years. Vitamin C content was influenced by cultivated year more than cultivars. Reducing sugar content showed a negative relationship with total amount of precipitation but showed a positive relationship with sunshine duration. There were negative relationship between the contents of capsaicinoids and vitamin C and total amount of precipitation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.870-874
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• 2012

The objective of this study was to determine the content of capsaicinoids in different commercial pepper powders and pepper-containing products in the Korean market. The two major capsaicinoids in the samples, capsaicin and dihydrocapsaicin, were analyzed using reversed-phase HPLC. The levels of capsaicin and dihydrocapsaicin in pepper powders and pepper-containing products ranged from 0.21 to 78.24 and 0.20 to 38.82 mg/100 g sample, respectively. Pepper powders contained generally higher amounts of capsaicin and dihydrocapsaicin than pepper- containing products. In addition, the analytical method validation parameters including accuracy, precision, and specificity were provided to ensure the validity of the extraction procedure for capsaicinoid analysis. Overall recovery from pepper powder and pepper paste was close to 100% (n=3). The results of validation parameters indicated that the present method was reliable and reproducible for the HPLC analyses of capsaicin and dihydrocapsaicin in commercial pepper products.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.42-49
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• 2000

A new method for the quantitative determination of capsaicinoids in microcapsule has been developed. Among seventeen solvents tested for solubilizing wall material (gum arabic and modified starch) of microcapsule, dimethyl sulfoxide (DMSO) was selected as an optimal solvent. The most appropriate mixing ratio of microcapsule to DMSO for solubilizing wall material was 1 to 10(w/v). Appropriate carriersolubilizing temperature and time were $55^{\circ}C$ and 30 min, respectively. Also conditions for extracting oleoresin from the solubilized microcapsule were studied. The mixing ratio of ethanol to DMSO was optimal at 8 to 1(v/v). Optimized vortexing time was 5 min at 40㎐. Pecipitant was obtained by centrifugation at 21000 rpm for 15 min. The precipitant was reextracted with ethanol. The extracted supernatants were combined and adjusted to final volume of 25 ml. Extracted solutions were analyzed for quantitation of total capsaicinoids by employing HPLC and for quantitation of total carotenoids by spectrophotometric method. This method can be used to monitor changes of capsacinoid during manufacturing or storage of red pepper oleoresin microcapsule powder.