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Vakh C, Mallabaeva Z, Tobiszewski M. Smartphone-based digital image colorimetry for the determination of total capsaicinoid content in chili pepper extracts. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 315:124238. [PMID: 38593543 DOI: 10.1016/j.saa.2024.124238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 03/23/2024] [Accepted: 04/01/2024] [Indexed: 04/11/2024]
Abstract
A simple smartphone-based digital image colorimetry was proposed for the determination of total capsaicinoid content and the assessment of chili pepper pungency. The biobased solvent D-limonene was used for the first time to isolate analytes. Capsaicinoids were efficiently separated from chili pepper by solid-liquid extraction with D-limonene followed by partitioning of the analytes into the ammonium hydroxide solution to eliminate the matrix interference effect. For colorimetric detection of total capsaicinoid content, a selective chromogenic reaction was performed using Gibbs reagent (2,6-dichloroquinone-4-chloroimide). Measurements were performed using a smartphone-based setup and included image analysis with the program ImageJ. The limit of detection of the proposed procedure was 0.15 mg g-1. The intra-day repeatability did not exceed 10.0 %. The inter-day repeatability was less than 16.5 %. The comparison of the smartphone-based procedure with high-performance liquid chromatography showed satisfactory results.
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Affiliation(s)
- Christina Vakh
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Zarina Mallabaeva
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Marek Tobiszewski
- Department of Analytical Chemistry, Faculty of Chemistry and EcoTech Center, Gdańsk University of Technology (GUT), ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
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2
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Yu S, Jia P, Xing K, Yao L, Chen M, Ding L, Huang J, Cheng Y, Xu Z. Novel Immunosensor Based on Metal Single-Atom Nanozymes with Enhanced Oxidase-Like Activity for Capsaicin Analysis in Spicy Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12832-12841. [PMID: 38785419 DOI: 10.1021/acs.jafc.4c01118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
Capsaicin (CAP) is a primary indicator for assessing the level of pungency. Herein, iron-based single-atom nanozymes (SAzymes) (Fe/NC) with exceptional oxidase-like activity were used to construct an immunosensor for CAP analysis. Fe/NC could imitate oxidase actions by transforming O2 to •O2- radicals in the absence of hydrogen peroxide (H2O2), which could avoid complex operations and unstable results. By regulating the Fe atom loads, an optimal Fe0.7/NC atom usage rate could improve the catalytic activity (Michaelis-Menten constant (Km) = 0.09 mM). Fe0.7/NC was integrated with goat antimouse IgG by facile mix incubation to develop a competitive enzyme-linked immunosorbent assay (ELISA). Our Fe0.7/NC immunosensing platform is anticipated to outperform the conventional ELISA in terms of stability and shelf life. The proposed immunosensor provided color responses across 0.01-1000 ng/mL CAP concentrations, with a detection limit of 0.046 ng/mL. Fe/NC may have potential as nanozymes for CAP detection in spicy foods, with promising applications in food biosensing.
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Affiliation(s)
- Shaoyi Yu
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Pei Jia
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Keyu Xing
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Li Yao
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Maolong Chen
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Li Ding
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Jin Huang
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Yunhui Cheng
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
- School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China
| | - Zhou Xu
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, Hunan, China
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3
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Ahmed S, Ansari A, Bishwanathan S, Siddiqui MA, Tailor S, Gupta PK, Negi DS, Ranjan P. Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:4434-4446. [PMID: 38345916 DOI: 10.1021/acs.langmuir.3c03763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/28/2024]
Abstract
Capsaicin, a chemical compound present in chili peppers, is widely acknowledged as the main contributor to the spicy and hot sensations encountered during consumption. Elevated levels of capsaicin can result in meals being excessively spicy, potentially leading to health issues, such as skin burning, irritation, increased heart rate and circulation, and discomfort in the gastrointestinal system and even inducing nausea or diarrhea. The level of spiciness that individuals can tolerate may vary, so what may be considered incredibly hot for one person could be mild for another. To ensure food safety, human healthcare, regulatory compliance, and quality control in spicy food products, capsaicin levels must be measured. For these purposes, a reliable and stable sensor is required to quantify the capsaicin level. To leverage the effect of zinc oxide (ZnO), herein, we demonstrated the one-step fabrication process of an electronic tongue (E-Tongue) based on an electrochemical biosensor for the determination of capsaicin. ZnO was electrodeposited on the indium tin oxide (ITO) surface. The biosensor demonstrated the two notable linear ranges from 0.01 to 50 μM and from 50 to 500 μM with a limit of detection (LOD) of 2.1 nM. The present study also included the analysis of real samples, such as green chilis, red chili powder, and dried red chilis, to evaluate their spiciness levels. Furthermore, the E-Tongue exhibited notable degrees of sensitivity, selectivity, and long-term stability for a duration of more than a month. The development of an E-Tongue for capsaicin real-time monitoring as a point-of-care (POC) device has the potential to impact various industries and improve safety, product quality, and healthcare outcomes.
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Affiliation(s)
- Shahzad Ahmed
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
- The Institute for Lasers, Photonics, and Biophotonics/Chemistry, The State University of New York at Buffalo, 458 NSC Building Buffalo, Buffalo, New York 14260, United States
| | - Arshiya Ansari
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Shashwat Bishwanathan
- Department of Chemical Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Moin Ali Siddiqui
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Satish Tailor
- Metallizing Equipment Co. Pvt. Ltd. (MECPL), Jodhpur 342012, Rajasthan, India
| | - Prashant Kumar Gupta
- Department of Chemical Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Devendra Singh Negi
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Pranay Ranjan
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
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Lyu W, Ding M, Zhou Y, Jiang M, Li Y, Ding Y, Zhang Z, Wei X, Zhang X. A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil. BIOSENSORS 2023; 13:863. [PMID: 37754097 PMCID: PMC10526801 DOI: 10.3390/bios13090863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/28/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023]
Abstract
Capsaicinoids, mostly from chili peppers, are widely used in daily life. Capsaicinoids are considered to be markers for the identification of illegal cooking oil (ICO), which is a serious threat to public health. The identification of capsaicinoids can help reveal food-related fraud, thereby safeguarding consumers' health. Here, a novel and ultrasensitive method was established with a signal amplification strategy for the detection of capsaicinoids. AuNPs@Fe3O4 nanocomposites were functionalized with 4-aminothiophenol (4-atp). After diazotization, 4-atp on AuNPs@Fe3O4 reacted with capsaicinoids and formed capsaicinoids-azo-atp-AuNPs@Fe3O4. Ultimately, capsaicinoids-azo-atp-AuNPs@Fe3O4 was dropped onto the surface of a screen-printed carbon electrode (SPCE) and detected via the differential pulse voltammetry (DPV) method. AuNPs@Fe3O4 nanocomposites increased the specific surface area of the electrode. Moreover, the diazotization-coupling reaction enriched the analytes on the electrode surface. Liquid-liquid extraction was used for sample pretreatment. Under a pH value of 9.0 and concentration of 0.20 mol/L for the supporting electrolyte, the linearity of capsaicinoids in ICO is from 0.10 to 10.00 ng/mL, and the limit of detection (S/N = 3) is 0.05 ng/mL. This method is ultra-sensitive, reliable, and cost-effective for the detection of capsaicinoids. Herein, this method provides a promising tool for the identification of ICO.
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Affiliation(s)
- Wenjing Lyu
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Min Ding
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Ying Zhou
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Mengdan Jiang
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Yanru Li
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Yanxiang Ding
- The First Clinical College, Chongqing Medical University, Chongqing 400016, China;
| | - Zhong Zhang
- Material Evidence Identification Center, Chongqing Public Security Bureau, Chongqing 400016, China;
| | - Xue Wei
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Xiaoqing Zhang
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
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5
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Gu Q, Chen X, Lu C, Wang Z, Xu B. A highly sensitive electrochemical sensor for detecting the content of capsaicinoids based on the synergistic catalysis of rGO/PEI-CNTs/β-CD. Food Chem 2023; 426:136650. [PMID: 37354575 DOI: 10.1016/j.foodchem.2023.136650] [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: 02/10/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/26/2023]
Abstract
Rapid quantification of the content of capsaicinoids helps in classifying the degree of spiciness, standardized production, and quality control of leisure meat products. To rapidly quantify the content of capsaicinoids in soy sauce and pot-roast meat products, we developed an electrochemical sensor based on reduced graphene oxide (rGO)/polyethylene imine (PEI) - carbon nanotubes (CNTs)/β-cyclodextrin (β-CD) to detect the content of capsaicinoids in leisure meat products. Our findings showed that the electrochemical sensor presented highly sensitive performance toward capsaicinoids with a relatively wide linear range (0.01-100 µmol/L), a lower limit of detection (0.01 µmol/L), and an acceptable recovery rate (94.80-112.20%). The sensor performed well and was effective mainly because of the three-dimensional stacking structure and synergistic catalysis of rGO with cCNTs and also due to the improved dispersion of the composite material by β-CD. The sensor detected trace contents of capsaicinoids in leisure meat products, and thus, it might be considered for practical applications.
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Affiliation(s)
- Qianhui Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; Three Squirrels Inc, Wuhu 241000, China
| | - Xingguang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | | | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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6
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Servarayan KL, Sundaram E, Lachathipathi P, Aravind MK, Ashokkumar B, Sivasamy VV. Fluorimetric chemodosimeter for the detection of capsaicinoids in food matrices. Food Chem 2023; 418:135843. [PMID: 36958185 DOI: 10.1016/j.foodchem.2023.135843] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/23/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023]
Abstract
Capsaicin is a major pungent capsaicinoids in chili pepper and it causes duodenal, liver, stomach and gastric cancer in human. Hence, the detection of capsaicinoids becomes important on health issues concern. Here we are reporting, the first organic molecule based fluorimetric sensor for capsaicin detection using simple fluorophore 4-3-(pyren-2-yl-acryloyl) phenyboronic acid (PAPA), which was synthesized via greener microwave method. The probe has detected the capsaicin selectively in presence of other biomolecules in human biofluids through the intramolecular charge transfer mechanism and supported with DFT studies. The sensor has shown an excellent response towards capsaicin from 2 to 40 µM and the limit of detection of 12.84 nM. Real time analysis was done in various food matrices having capsaicinoids and the results have clearly shown good agreement with our optimized data and it also evinced that the developed sensor can be applied to detect the level of pungency of capsaicinoids.
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Affiliation(s)
- Karthika Lakshmi Servarayan
- Department of Natural Products Chemistry, School of Chemistry, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India
| | - Ellairaja Sundaram
- Department of Chemistry, Vivekananda College, Tiruvedakam West, Madurai 625 234, Tamilnadu, India
| | - Prakash Lachathipathi
- Department of Chemistry, Vivekananda College, Tiruvedakam West, Madurai 625 234, Tamilnadu, India
| | - Manikka Kubendran Aravind
- Department of Genetic Engineering, School of Biotechnology, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India
| | - Balasubramaniem Ashokkumar
- Department of Genetic Engineering, School of Biotechnology, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India
| | - Vasantha Vairathevar Sivasamy
- Department of Natural Products Chemistry, School of Chemistry, Madurai Kamaraj University, Madurai 625 021, Tamilnadu, India.
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7
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An electrochemical sensor for capsaicin based on two-dimensional titanium carbide (MXene)-doped titania-Nafion composite film. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Veerakumar P, Hung ST, Hung PQ, Lin KC. Review of the Design of Ruthenium-Based Nanomaterials and Their Sensing Applications in Electrochemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8523-8550. [PMID: 35793416 DOI: 10.1021/acs.jafc.2c01856] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this review, ruthenium nanoparticles (Ru NPs)-based functional nanomaterials have attractive electrocatalytic characteristics and they offer considerable potential in a number of fields. Ru-based binary or multimetallic NPs are widely utilized for electrode modification because of their unique electrocatalytic properties, enhanced surface-area-to-volume ratio, and synergistic effect between two metals provides as an effective improved electrode sensor. This perspective review suggests the current research and development of Ru-based nanomaterials as a platform for electrochemical (EC) sensing of harmful substances, biomolecules, insecticides, pharmaceuticals, and environmental pollutants. The advantages and limitations of mono-, bi-, and multimetallic Ru-based nanocomposites for EC sensors are discussed. Besides, the relevant EC properties and analyte sensing approaches are also presented. On the basis of these insights, we highlighted recent results for synthesizing techniques and EC environmental pollutant sensors from the perspectives of diverse supports, including graphene, carbon nanotubes, silica, semiconductors, metal sulfides, and polymers. Finally, this work overviews the modern improvements in the utilization of Ru-based nanocomposites on the basis for electroanalytical sensors as well as suggestions for the field's future development.
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Affiliation(s)
- Pitchaimani Veerakumar
- Department of Chemistry, National Taiwan University, Taipei 10617, Taiwan
- Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 10617, Taiwan
| | - Shih-Tung Hung
- Department of Chemistry, National Taiwan University, Taipei 10617, Taiwan
- Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 10617, Taiwan
| | - Pei-Qi Hung
- Department of Chemistry, National Taiwan University, Taipei 10617, Taiwan
- Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 10617, Taiwan
| | - King-Chuen Lin
- Department of Chemistry, National Taiwan University, Taipei 10617, Taiwan
- Institute of Atomic and Molecular Sciences, Academia Sinica, Taipei 10617, Taiwan
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9
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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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10
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Gu Q, Chen X, Lu C, Ye C, Li W, Chu J, Zhang W, Wang Z, Xu B. Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products by glassy carbon electrode modified with MXene/PDDA-carbon nanotubes/β-cyclodextrin. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Gu Q, Lu C, Chen K, Chen X, Ma P, Wang Z, Xu B. Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes. Foods 2021; 10:foods10081743. [PMID: 34441521 PMCID: PMC8392370 DOI: 10.3390/foods10081743] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/17/2021] [Accepted: 07/26/2021] [Indexed: 12/13/2022] Open
Abstract
The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on β-cyclodextrin/carboxylated multi-wall carbon nanotubes was constructed and the adsorptive stripping voltammetry method was used to enrich samples in this study. The results showed that the excellent performance of the established electrochemical sensor was mostly because β-cyclodextrin caused the relative dispersion of carboxylated multi-wall carbon nanotubes on the glassy carbon electrode surface. Capsaicin and dihydrocapsaicin had similar electrochemical behavior, so the proposed method could determine the total content of capsaicinoids. The linearity of capsaicinoids content was from 0.5 to 100 μmol/L and the detection limit was 0.27 μmol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace detection of capsaicinoids content in sauce and pot-roast meat products. This work provides a research basis for pungent taste degree standardization and flavor control in the food industry.
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Affiliation(s)
- Qianhui Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
- Three Squirrels Inc., 8 Jiusheng Road, Wuhu 241000, China; (C.L.); (K.C.)
| | - Chaoqun Lu
- Three Squirrels Inc., 8 Jiusheng Road, Wuhu 241000, China; (C.L.); (K.C.)
| | - Kangwen Chen
- Three Squirrels Inc., 8 Jiusheng Road, Wuhu 241000, China; (C.L.); (K.C.)
| | - Xingguang Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
| | - Pengfei Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
- Correspondence: (Z.W.); (B.X.); Tel.: +86-15951581339 (Z.W.); +86-25-56677180 (B.X.)
| | - Baocai Xu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei 230601, China
- Correspondence: (Z.W.); (B.X.); Tel.: +86-15951581339 (Z.W.); +86-25-56677180 (B.X.)
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12
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Voltammetric determination of florfenicol by using poly(3-methylthiophene) modified glassy carbon electrode. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-021-03732-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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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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14
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Rapid quantitative detection of capsaicinoids in serum based on an electrochemical immunosensor with a dual-signal amplification strategy. J Solid State Electrochem 2020. [DOI: 10.1007/s10008-020-04833-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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15
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Electrochemical determination of capsaicin in pepper samples using sustainable paper-based screen-printed bulk modified with carbon black. Electrochim Acta 2020. [DOI: 10.1016/j.electacta.2020.136628] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Moreno MT, Estévez Brito R, Córdoba M, Rodríguez Mellado JM. A simple and rapid electrochemical determination of pungency: Application to aqueous and ethanolic extracts of Capsicum annuum cubana red. JOURNAL OF CHEMICAL RESEARCH 2020. [DOI: 10.1177/1747519820930965] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Chili peppers are rich in ascorbic acid and capsaicin. In this article is proposed an easy, fast, sensitive, and inexpensive method for determining the pungency and content of ascorbic acid in chili pepper extracts. The voltammetric (cyclic and differential pulse) behavior of capsaicin on a glassy carbon electrode has been evaluated at different pH values. A calibration curve has been obtained for the peak current, IP, of capsaicin as a function of the capsaicin concentration, C, in differential pulse voltammetry in phosphate buffer solution at pH 7.0: IP(µA) = 0.0147 (±5.346·10−3) + 0.0507 (±8.984·10−4) C(µM), with limit of detection, LOD = 0.198µM, limit of quantification, LOQ = 0.660µM, and dynamic linear range from 0.660 to 20.9 µM. A variant of the standard addition method has been used for simultaneous determination of the pungency and ascorbic acid content of extracts of Capsicum annuum cubana red. In this case, the calibration for ascorbic acid was I(µA) = 0.467 (±0.012) + 2.039·10−3 (±4.601·10−5) VAA(L)), with LOD = 17.56 µL, LOQ = 58.55 µL, and dynamic linear range from 58.6 to 500 µL, being VAA the volume of 10-mM ascorbic acid added to 50 mL of solution. The ascorbic acid content was compared to that of a sweet pepper. The method is cheap, simple, and fast (30 min vs c.a. 2 h compared to the spectrophotometric method), its sensitivity being comparable to other more expensive and/or more laborious methods.
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Affiliation(s)
- María T Moreno
- Departamento de Química Física y Termodinámica Aplicada, Instituto Universitario de Investigación en Química Fina y Nanoquímica IUIQFN, CeiA3, Universidad de Córdoba, Córdoba, Spain
| | - Rafael Estévez Brito
- Departamento de Química Física y Termodinámica Aplicada, Instituto Universitario de Investigación en Química Fina y Nanoquímica IUIQFN, CeiA3, Universidad de Córdoba, Córdoba, Spain
| | - Marina Córdoba
- Departamento de Química Física y Termodinámica Aplicada, Instituto Universitario de Investigación en Química Fina y Nanoquímica IUIQFN, CeiA3, Universidad de Córdoba, Córdoba, Spain
| | - José Miguel Rodríguez Mellado
- Departamento de Química Física y Termodinámica Aplicada, Instituto Universitario de Investigación en Química Fina y Nanoquímica IUIQFN, CeiA3, Universidad de Córdoba, Córdoba, Spain
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Ziyatdinova G, Ziganshina E, Shamsevalieva A, Budnikov H. Voltammetric determination of capsaicin using CeO2-surfactant/SWNT-modified electrode. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2017.12.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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18
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Sarma M, Valle M. Improved Sensing of Capsaicin with TiO
2
Nanoparticles Modified Epoxy Graphite Electrode. ELECTROANAL 2019. [DOI: 10.1002/elan.201900400] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Munmi Sarma
- Sensors and Biosensors Group, Department of ChemistryUniversitat Autònoma de Barcelona, Edifici Cn 08193 Bellaterra, Barcelona Spain
| | - Manel Valle
- Sensors and Biosensors Group, Department of ChemistryUniversitat Autònoma de Barcelona, Edifici Cn 08193 Bellaterra, Barcelona Spain
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Søpstad S, Imenes K, Johannessen EA. Hybrid electrochemical sensor platform for capsaicin determination using coarsely stepped cyclic squarewave voltammetry. Biosens Bioelectron 2019; 130:374-381. [DOI: 10.1016/j.bios.2018.09.036] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 08/29/2018] [Accepted: 09/12/2018] [Indexed: 12/18/2022]
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da Silva Antonio A, Wiedemann LSM, da Veiga Junior VF. Food Pungency: the Evolution of Methods for Capsaicinoid Analysis. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01470-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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21
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Morozova K, Rodríguez‐Buenfil I, López‐Domínguez C, Ramírez‐Sucre M, Ballabio D, Scampicchio M. Capsaicinoids in Chili Habanero by Flow Injection with Coulometric Array Detection. ELECTROANAL 2019. [DOI: 10.1002/elan.201800705] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ksenia Morozova
- Freie Universität Bozen – Libera Università di BolzanoFaculty of Science and Technology Piazza Università 5 39100 Bozen-Bolzano Italy
| | - Ingrid Rodríguez‐Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Cindy López‐Domínguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Manuel Ramírez‐Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede SuresteInterior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, Km 5.5 carretera Sierra Papacal-Chuburná Puerto 97302 Mérida, Yucatán México
| | - Davide Ballabio
- Milano Chemometrics and QSAR Research Group, Department of Earth and Environmental SciencesUniversity of Milano-Bicocca Piazza della Scienza, 1 20126 Milano Italy
| | - Matteo Scampicchio
- Freie Universität Bozen – Libera Università di BolzanoFaculty of Science and Technology Piazza Università 5 39100 Bozen-Bolzano Italy
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22
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Ziyatdinova G, Kozlova E, Budnikov H, Davletshin R. Selective Determination of Total Capsaicinoids in Plant Material Using Poly(Gallic Acid)-modified Electrode. ELECTROANAL 2018. [DOI: 10.1002/elan.201800455] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Guzel Ziyatdinova
- Analytical Chemistry Department; A.M. Butlerov Institute of Chemistry; Kazan Federal University; Kremlyevskaya, 18 Kazan 420008 Russian Federation
| | - Ekaterina Kozlova
- Analytical Chemistry Department; A.M. Butlerov Institute of Chemistry; Kazan Federal University; Kremlyevskaya, 18 Kazan 420008 Russian Federation
| | - Herman Budnikov
- Analytical Chemistry Department; A.M. Butlerov Institute of Chemistry; Kazan Federal University; Kremlyevskaya, 18 Kazan 420008 Russian Federation
| | - Rustam Davletshin
- Department of Organoelement Compounds Chemistry; A.M. Butlerov Institute of Chemistry; Kazan Federal University; Kremlyevskaya, 18 Kazan 420008 Russian Federation
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Dejmkova H, Morozova K, Scampicchio M. Estimation of Scoville index of hot chili peppers using flow injection analysis with electrochemical detection. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.01.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Díaz de León Zavala E, Torres Rodríguez LM, Montes-Rojas A, Torres Mendoza VH, Liñán González AE. Study of electrochemical determination of capsaicin and dihydrocapsaicin at carbon paste electrodes modified by β-cyclodextrin. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.02.055] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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