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Xing Z, Jiang Y, Zogona D, Wu T, Xu X. Fully nondestructive analysis of capsaicinoids electrochemistry data with deep neural network enables portable system. Food Chem 2023; 417:135882. [PMID: 36934708 DOI: 10.1016/j.foodchem.2023.135882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 03/01/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023]
Abstract
Electrochemical methods have been extensively applied for the detection of chemical information from food or other analytes. However, existing electrochemical methods are limited to focusing solely on the absorption peaks and disregard much of the hidden chemical fingerprint information. Consequently, electrochemical sensors are constrained by their ability to detect samples containing multiple source-material mixtures with overlapping constituents. We hypothesized that the target substances can be effectively identified and detected using differential sensor data combined with artificial intelligence (AI). In this study, we developed a novel signal array composed of five metal electrodes and used a convolutional neural network (CNN) model for feature extraction to detect capsaicinoids in stews. Our results indicate that the proposed method achieved satisfactory predictions with a root mean square error (RMSE) of 5.407 in independent brine samples. This provides a promising strategy and practical approach for the nondestructive analysis of multidimensional electrochemical data of mixed analytes.
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Affiliation(s)
- Zheng Xing
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Ying Jiang
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Daniel Zogona
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Ting Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China
| | - Xiaoyun Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430072, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430072, China.
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Dispersive magnetic solid-phase extraction for capsaicinoid compounds in human serum using LC-HRMS: targeted and non-targeted approaches. Anal Bioanal Chem 2023; 415:2133-2145. [PMID: 36695870 PMCID: PMC10079705 DOI: 10.1007/s00216-023-04544-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/19/2022] [Accepted: 01/13/2023] [Indexed: 01/26/2023]
Abstract
A new analytical method based on the use of dispersive magnetic solid-phase extraction (DMSPE) is described for the preconcentration of capsaicin (CAP), dihydrocapsaicin (DCAP), and N-vanillylnonanamide (PCAP) from human serum samples. The influence of several experimental factors affecting the adsorption (nature and amount of magnetic material, adsorption time, and pH) and desorption (nature of solvent, its volume and desorption time) steps was studied. Among seven different nanomaterials studied, the best results were obtained using magnetic multiwalled carbon nanotubes, which were characterized by means of spectrometry- and microscopy-based techniques. Analyses were performed by ultra-high-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry using electrospray ionization in positive mode (UHPLC-ESI-Q-TOF-MS). The developed method was validated by obtaining several parameters, including linearity (0.3-300 μg L-1 range), and limits of detection which were 0.1, 0.15, and 0.17 μg L-1 for CAP, DCAP, and PCAP, respectively. The repeatability of the method, expressed as relative standard deviation (RSD, n = 7), varied from 3.4 to 11%. The serum samples were also studied through a non-targeted approach in a search for capsaicinoid metabolites and related compounds. With this objective, the fragmentation pathway of this family of compounds was initially studied and a strategy was established for the identification of novel or less studied capsaicinoid-derived compounds.
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High Sensitivity Detection of Capsaicin in Red Pepper Oil Based on Reduced Graphene Oxide Enhanced by β-Cyclodextrin. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02415-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Waqas M, Ahmed D, Qamar MT. Surfactant-mediated extraction of capsaicin from Capsicum annuum L. fruit in various solvents. Heliyon 2022; 8:e10273. [PMID: 36033307 PMCID: PMC9403339 DOI: 10.1016/j.heliyon.2022.e10273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/02/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
Capsaicin is a valuable compound found in Capsicum annuum. The present study aimed to explore the efficiency of different solvents and surfactants on its extraction by maceration. Ethyl acetate was found to be the best solvent followed by dichloromethane and acetone, respectively. Overall order of efficiency of the solvents used was this: ethyl acetate > dichloromethane > acetone > glycerol > acetonitrile > methanol > acetic acid > toluene. Extractability of ethyl acetate for capsaicin remained unaffected by the surfactants. Tween-80 had very positive effect on the extraction efficiency of dichloromethane (DCM) and acetone. Kinetics of the extraction with the most efficient solvent ethyl acetate showed extraction of capsaicin to follow a pseudo-second order kinetic model. In conclusion, for extraction of capsaicin from green chili, ethyl acetate was the most powerful amongst the solvents used in the present work and tween-80 had a notable positive effect on the efficiency of DCM and acetone.
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Affiliation(s)
- Muhammad Waqas
- Department of Chemistry, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Dildar Ahmed
- Department of Chemistry, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Muhammad Tariq Qamar
- Department of Chemistry, Forman Christian College (A Chartered University), Lahore, Pakistan
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Consolación Rodríguez-Palazón M, Arroyo-Manzanares N, Viñas P, Campillo N. Metabolomic study of capsaicinoid compounds in urine samples by dispersive liquid–liquid microextraction and ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Shafiee SA, Danial WH, Perry SC, Ali ZI, Mohamed Huri MA, Mohmad Sabere AS. Qualitative and Quantitative Methods of Capsaicinoids: a Mini-Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02306-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Crapnell RD, Banks CE. Electroanalytical overview: the pungency of chile and chilli products determined via the sensing of capsaicinoids. Analyst 2021; 146:2769-2783. [PMID: 33949422 DOI: 10.1039/d1an00086a] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or other associated feelings, some good such as the release of endorphins, and some bad. The heat, or pungency, and related feelings from eating chile peppers are the result of their chemical composition, i.e. the concentrations of capsaicinoids. The major components are capsaicin and dihydrocapsaicin, which occur in chiles in the ratio of 6 : 4. Other capsaicinoids occur in smaller concentrations and are known as the "minor" capsaicinoids. Wilbur L. Scoville in 1912 created an organoleptic test, now known as the Scoville scale, which asked a panel of tasters to state when an increasingly dilute solution of the chile pepper in alcohol no longer burned the mouth. Following the Scoville scale, a plethora of analytical techniques later followed. In this overview, we explore the endeavours directed to the development of electrochemical-based sensors for the determination of capsaicin and related compounds, starting from their use in hyphenated laboratory set-ups to their modern use as stand-alone electroanalytical sensors. The latter have the advantage of providing a rapid and sensitive methodology that has the potential to be translated in the field; future trends and issues to be overcome are consequently suggested.
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Affiliation(s)
- Robert D Crapnell
- Faculty of Science and Engineering, Manchester Metropolitan University, Chester Street, Manchester M1 5GD, UK.
| | - Craig E Banks
- Faculty of Science and Engineering, Manchester Metropolitan University, Chester Street, Manchester M1 5GD, UK.
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Dos Santos FF, Nascimento LDS, Cavalcante SFDA, Rezende CM, da Veiga-Junior VF. TLC-ESI-MS as a QuEChERS approach to detection of capsaicin present in different matrices. Nat Prod Res 2021; 36:5342-5346. [PMID: 33960255 DOI: 10.1080/14786419.2021.1922905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Pepper is one of the most consumed spices in the world. Its main compound is capsaicin, a widely studied biomarker that has pharmacological activities due to its anti-inflammatory and analgesic capacity. Topical formulations such as patches based on capsaicin have been developed as an option in relieving pain and reducing swelling. In addition, capsaicin is used as an active ingredient in non-lethal weapon formulations such as pepper spray through the QuEChERS concept (Quick, Easy, Cheap, Effective, Robust, Safe) technique. Used for food analysis, it allows the direct analysis of the biomarker by TLC-ESI-MS, which are previously separated by HPTLC (High Performance Thin Layer Chromatography) using an internal standard for determination of Rf and confirmation of capsaicin in different matrices.
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Affiliation(s)
- Filipe Felisberto Dos Santos
- Chemical Engineering Section, Laboratory of Organic Bioprocesses, Military Engineering Institute (IME), Rio de Janeiro, Brazil
| | - Leandro da Silva Nascimento
- Chemical Engineering Section, Laboratory of Organic Bioprocesses, Military Engineering Institute (IME), Rio de Janeiro, Brazil
| | | | - Claudia Moraes Rezende
- Institute of Chemistry, Laboratory of Aromas, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers. Food Chem 2021; 356:129688. [PMID: 33812187 DOI: 10.1016/j.foodchem.2021.129688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/06/2023]
Abstract
Capsaicinoids and capsinoids compounds have been a focus of special attention for their health benefits. An effective and rapid Ultra-High-Performance Liquid Chromatography (UHPLC-PDA) method has been developed and validated for the simultaneous separation and quantitative determination of the major capsaicinoids and capsinoids present in peppers. The separation of all the compounds of interest was achieved in less than 2 min by means of an ACQUITY UPLC BEH rp-C18 column (100 mm × 2.1 mm i.d., 1.7 µm particle size). The variables that have been optimized are the mobile phase (water as solvent A and acetonitrile as solvent B, both acidified by adding 0.1% acetic acid), separation gradient, column temperature (35-70 °C), flow rate (0.6-0.95 mL min-1), and injection volume (2.5-3.5 µL). The evaluation of the chromatographic performance revealed excellent resolution, retention factor, and selectivity. The method was satisfactorily validated in terms of linearity, detection and quantification limits, precision, and robustness.
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Affiliation(s)
- Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Ana V González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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Ramalho RRF, da Silva LC, Maciel LIL, Pereira I, Nascimento ADR, Simas RC, Vaz BG. Directly transferring pepper constituents to triangular papers for pungency determination by paper spray ionization mass spectrometry. Anal Bioanal Chem 2020; 412:5389-5396. [PMID: 32556565 DOI: 10.1007/s00216-020-02755-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 12/12/2022]
Abstract
A method named imprint paper spray ionization mass spectrometry (imprint-PSI-MS) has been developed and employed for the determination of pungency of peppers. A pepper fruit was cut into a triangular shape, deposited onto a triangular paper, and compressed by a homemade press tool aiming to imprint and transfer the pepper constituents onto the paper surface. Subsequently, the triangular paper was submitted to conventional PSI-MS analysis. Twelve peppers were analyzed, ranging from highly pungent to lowly pungent taste. Pepper pungency values from the Scoville scale (in Scoville heat units, SHU) were compared with the ion intensities of the capsaicin and dihydrocapsaicin compounds obtained from the imprint-PSI-MS analysis, and a correlation coefficient of 0.97 was achieved. In addition, the ion intensities of a sugar compound were monitored in all peppers, and the results were compared with the Scoville scale. Low sugar ion intensities were detected in pungent peppers, while high ion intensities were achieved in low-pungent peppers, suggesting that the pepper pungency may be determined by inversely relating pungency to sugar contents. This work demonstrates the utility of the imprint-PSI-MS method to perform rapid qualitative analyses of peppers and estimate the pungency by monitoring the pepper metabolites. Graphical abstract.
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Affiliation(s)
- Ruver R F Ramalho
- Chemistry Institute, Federal University of Goiás, Goiânia, GO, 74690-900, Brazil
| | - Lidya C da Silva
- Chemistry Institute, Federal University of Goiás, Goiânia, GO, 74690-900, Brazil
| | - Lanaia I L Maciel
- Chemistry Institute, Federal University of Goiás, Goiânia, GO, 74690-900, Brazil
| | - Igor Pereira
- Chemistry Institute, Federal University of Goiás, Goiânia, GO, 74690-900, Brazil
| | | | - Rosineide C Simas
- Chemistry Institute, Federal University of Goiás, Goiânia, GO, 74690-900, Brazil
| | - Boniek G Vaz
- Chemistry Institute, Federal University of Goiás, Goiânia, GO, 74690-900, Brazil.
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