engleski

Quantitative determination of capsaicinoids in ground hot pepper samples using voltammetry of microparticles

Applicability of standard addition method for determination of pungency in commercially available hot pepper samples using voltammetry of microparticles (VIM) is presented in this work. Analysis was performed on paraffin impregnated graphite electrode (PIGE) using square-wave voltammetry (SWV) under optimal experimental conditions of pH 11, pulse amplitude of 50 mV, frequency of 150 Hz, and step potential of 2 mV. Concentrations of capsaicinoids in hot pepper samples were determined from internal calibration curves constructed using standard addition method (SAM) and good correlation was obtained between our results and those reported in literature (correlation factor r = 0.976). In addition to VIM, applicability of stripping voltammetry microprobe (SPV) method for electrochemical analysis of capsaicinoids was investigated. SWV responses obtained for capsaicin precipitate using SPV method were similar to those obtained using VIM. There was a good dose-response relationship between capsaicin concentrations precipitated on PIGE but in rather narrow concentration range.

capsaicinoids ; hot peppers ; standard addition method ; voltammetry of microparticles ; stripping voltammetry microprobe

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