1
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Chen X, Xie T, Wang Z, Gu Q. A highly-sensitive electrochemical sensor based on Ni nanoparticles modified carbon nanotubes/sulfonated reduced graphene oxide for the detection of capsaicinoids in leisure sauced meat products. Food Chem 2024; 450:139257. [PMID: 38640526 DOI: 10.1016/j.foodchem.2024.139257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/21/2024]
Abstract
Unclear labeling of spiciness degrees on leisure sauced meat products is prone to resulting in customer complaints and commercial disputes. The content of capsaicinoids is the basis for evaluating the spiciness of food. In this work, an electrochemical sensor based on nickel nanoparticles modified carbon nanotubes (Ni-CNTs) and sulfonated reduced graphene oxide (S-rGO) was developed for the rapid detection of capsaicinoids content in leisure sauced meat products. The linear ranges of capsaicins are 0.01-100 μmol/L with ultra-low detection limits of 1 nmol/L. The outstanding performances are primarily due to the synergistic effect between Ni-CNTs and S-rGO. This effect not only created a three-dimensional stacked structure that improved the electrochemically active surface area, but also generated an internal electric field that improved the charge transfer rate. This work provides a basis for standardized evaluation of spiciness.
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Affiliation(s)
- Xingguang Chen
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Tingting Xie
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qianhui Gu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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2
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Cheng Z, Wen ZF, Liu ZF, Zhang Y, Zhou Y, Feng XS. Capsaicinoids in Food: An Update on Pretreatment and Analysis Methods since 2010. Crit Rev Anal Chem 2024; 54:73-92. [PMID: 35320052 DOI: 10.1080/10408347.2022.2054269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Capsaicinoids, whose basic chemical structure is the vanilla amide of n-nonanoic acid, are responsible for chili pepper fruits' spicy flavor (pungency) and multiple pharmacological actions. Capsaicinoids are widely used to produce intense flavor food additives due to their sensory attributes of pungency, aroma, and color. To ensure strict quality control for capsaicinoids and maximize their positive effects, valid and sensitive pretreatment and determination methods are urgently needed. Consequently, this review provides a comprehensive summary of capsaicinoids' preparation and analytical technologies in food samples. Pretreatment techniques mainly include liquid-liquid extraction, solid-phase extraction, solid-phase microextraction, and dispersive solid-phase microextraction, among others. Detection methods include liquid chromatography coupled with different detectors, gas chromatography, electrochemical sensor methods, capillary electrophoresis, etc. Furthermore, the advantages and disadvantages of various pretreatment and analytical methods are compared and discussed. Thus, the present paper has attempted to shed light on novel and traditionalpretreatment methods and determination approaches and provided proper comments about their new developments and applications.
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Affiliation(s)
- Zheng Cheng
- School of Pharmacy, China Medical University, Shenyang, China
| | - Zhi-Feng Wen
- Department of Neurosurgery, The First Affiliated Hospital of China Medical University, Shenyang, China
| | - Zhi-Fei Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, 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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4
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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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5
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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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6
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Zhang J, Zhang M, Yang Q, Wei L, Yuan B, Pang C, Zhang Y, Sun X, Guo Y. A simple and rapid homogeneous fluorescence polarization immunoassay for rapid identification of gutter cooking oil by detecting capsaicinoids. Anal Bioanal Chem 2022; 414:6127-6137. [PMID: 35804073 DOI: 10.1007/s00216-022-04177-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 11/30/2022]
Abstract
In order to address the widespread concerns with food safety such as adulteration and forgery in the edible oil field, this study developed a fluorescence polarization immunoassay (FPIA) based on a monoclonal antibody in a homogeneous solution system for determination of capsaicinoids in gutter cooking oil by using chemically stable capsaicinoids as an adulteration marker. The prepared fluoresceinthiocarbamyl ethylenediamine (EDF) was coupled with capsaicinoid hapten C, and the synthesized tracer was purified by thin-layer chromatography (TLC) and showed good binding to the monoclonal antibody CPC Ab-D8. The effects of concentration of tracer and recognition components, type and pH of buffer and incubation time on the performance of FPIA were studied. The linear range (IC20 to IC80) was 3.97-97.99 ng/mL, and the half maximal inhibitory concentration (IC50) was 19.73 ng/mL, and the limit of detection (LOD) was 1.56 ng/mL. The recovery rates of corn germ oil, soybean oil and peanut blend oil were in the range of 94.7-132.3%. The experimental results showed that the fluorescence polarization detection system could realize the rapid detection of capsaicinoids, and had the potential to realize on-site identification of gutter cooking oil. As a universal monoclonal antibody, CPC Ab-D8 can also specifically identify capsaicin and dihydrocapsaicin, so the proposed method can be used to quickly monitor for the presence of gutter cooking oil in normal cooking oil.
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Affiliation(s)
- Jiali Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Minghui Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Qingqing Yang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China. .,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China. .,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.
| | - Lin Wei
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Bei Yuan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Chengchen Pang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Yanyan Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Yemin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.,Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
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7
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Lee SJ, Lee DH, Lee WY. One-Step Fabrication of Highly Sensitive Tris(2,2'-bipyridyl)ruthenium(II) Electrogenerated Chemiluminescence Sensor Based on Graphene-Titania-Nafion Composite Film. SENSORS 2022; 22:s22083064. [PMID: 35459048 PMCID: PMC9029434 DOI: 10.3390/s22083064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 02/05/2023]
Abstract
A highly sensitive tris(2,2′-bipyridyl)ruthenium(II) (Ru(bpy)32+) electrogenerated chemiluminescence (ECL) sensor based on a graphene-titania-Nafion composite film has been prepared in a simple one-step manner. In the present work, a highly concentrated 0.1 M Ru(bpy)32+ solution was mixed with an as-prepared graphene-titania-Nafion composite solution (1:20, v/v), and then a small aliquot (2 µL) of the resulting mixture solution was cast on a glassy carbon electrode surface. This one-step process for the construction of an ECL sensor shortens the fabrication time and leads to reproducible ECL signals. Due to the synergistic effect of conductive graphene and mesoporous sol-gel derived titania-Nafion composite, the present ECL sensor leads to a highly sensitive detection of tripropylamine from 1.0 × 10−8 M to 2.0 × 10−3 M with a detection limit of 0.8 nM (S/N = 3), which is lower in comparison to that of the ECL sensor based on the corresponding ECL sensor based on the titania-Nafion composite containing carbon nanotube. The present ECL sensor also shows a good response for nicotinamide adenine dinucleotide hydrogen (NADH) from 1.0 × 10−6 M to 1.0 × 10−3 M with a detection limit of 0.4 µM (S/N = 3). Thus, the present ECL sensor can offer potential benefits in the development of dehydrogenase-based biosensors.
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8
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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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9
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Lee SJ, Lee WY. Highly sensitive determination of capsaicin with tris(2,2′-bipyridyl)ruthenium(II) electrogenerated chemiluminescence. J Electroanal Chem (Lausanne) 2022. [DOI: 10.1016/j.jelechem.2022.116169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Chan KK, Hamid MSB, Webster RD. Oxidation of capsaicin in acetonitrile in dry and wet conditions. J Electroanal Chem (Lausanne) 2021. [DOI: 10.1016/j.jelechem.2021.115838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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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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12
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da Silva LV, dos Santos ND, de Almeida AK, dos Santos DDE, Santos ACF, França MC, Lima DJP, Lima PR, Goulart MO. A new electrochemical sensor based on oxidized capsaicin/multi-walled carbon nanotubes/glassy carbon electrode for the quantification of dopamine, epinephrine, and xanthurenic, ascorbic and uric acids. J Electroanal Chem (Lausanne) 2021. [DOI: 10.1016/j.jelechem.2020.114919] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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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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14
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Sun Y, Park B, Ha JH, Kang SH. Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foods. Food Chem 2020; 323:126831. [PMID: 32334311 DOI: 10.1016/j.foodchem.2020.126831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 04/14/2020] [Accepted: 04/14/2020] [Indexed: 01/23/2023]
Abstract
Voltage program (VP)-based micellar electrokinetic chromatography (MEKC) with a laser-induced fluorescence (LIF) detector was developed for fast, high-sensitivity detection of native capsaicin (CAP) and dihydrocapsaicin (DHC) in various foods. The combination of mixed nonionic (Tween 20) and anionic (SDS) surfactants in a sodium borate running buffer showed excellent separation efficiency, selectivity, and speed without loss of resolving power (Rs > 2). Compared to conventional UV absorption, LIF showed enhanced detection sensitivity with detection limits at the pM level. In addition, the developed VP-based MEKC-LIF method was successfully applied for quantification of capsaicin in chili pepper, baechu, and kimchi at a 98% confidence level. CAP and DHC were also analyzed within a short time in extracts from real samples of gochujang, snacks (Swingchip®), black pepper, and ginger but were not detected in garlic.
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Affiliation(s)
- Yucheng Sun
- Department of Chemistry, Graduate School, Kyung Hee University, Yongin-si, Gyeonggi-do 17104, Republic of Korea
| | - Boyeon Park
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seong Ho Kang
- Department of Chemistry, Graduate School, Kyung Hee University, Yongin-si, Gyeonggi-do 17104, Republic of Korea; Department of Applied Chemistry and Institute of Natural Sciences, Kyung Hee University, Yongin-si, Gyeonggi-do 17104, Republic of Korea.
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15
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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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16
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Zhong F, Liu Z, Han Y, Guo Y. Electrochemical Sensor for Sensitive Determination of Capsaicin Using Pd Decorated Reduced Graphene Oxide. ELECTROANAL 2019. [DOI: 10.1002/elan.201900048] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Faqiang Zhong
- Institute of Environmental ScienceShanxi University Taiyuan 030006 China
| | - Zhiguang Liu
- Institute of Environmental ScienceShanxi University Taiyuan 030006 China
| | - Yujie Han
- Institute of Environmental ScienceShanxi University Taiyuan 030006 China
| | - Yujing Guo
- Institute of Environmental ScienceShanxi University Taiyuan 030006 China
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17
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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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18
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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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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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Chan KK, Hamid MSB, Webster RD. Quantification of capsaicinoids in chillies by solid-phase extraction coupled with voltammetry. Food Chem 2018; 265:152-158. [PMID: 29884366 DOI: 10.1016/j.foodchem.2018.05.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 05/10/2018] [Accepted: 05/15/2018] [Indexed: 12/18/2022]
Abstract
Capsaicinoids were extracted from a range of spices and chillies using methanol, prior to concentrating the compounds using solid-phase extraction cartridges and water/methanol (50:50% v/v) as the solvent, followed by elution with acetonitrile. The primary extraction procedure, involving only sonication of the spices in methanol, gave results comparable to a procedure that used a combination of sonication, stirring and centrifuging. The voltammetric quantification of the capsaicinoids, at approximately +0.5 V vs. ferrocene0/+ that were transferred from methanol/water into acetonitrile/water via solid phase extraction, was carried out in microcentrifuge tubes. Linear calibration curves for voltammetry measurements were obtained from low ppm up to at least 1400 ppm of capsaicinoids, with concentrations being detected in the different source extracts (paprika, tabasco sauce, cayenne pepper, and fresh chillies) from approximately 17 to 430 ppm, which corresponded to values of between approximately 130 and 4000 ppm, respectively, present in the original samples.
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Affiliation(s)
- Kwok Kiong Chan
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore
| | - Muhammad Shafique Bin Hamid
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore
| | - Richard D Webster
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore.
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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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Watanabe H, Murakami K, Imazawa H, Kauffmann JM. Determination of Three Capsaicinoids in Raw Red Pepers and Seasoning Powders by Liquid Chromatography with Coulometric Detection. ELECTROANAL 2017. [DOI: 10.1002/elan.201700018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hayaki Watanabe
- College of Analytical Chemistry; 2-1-1 Tenma Kita-ku Osaka 530-0043 Japan
| | - Kazuo Murakami
- Tokyo Kasei University; Faculty of Domestic Science; 1-18-1, Kaga, Itabashi Tokyo 178-8602 Japan
| | - Hiroka Imazawa
- Tokyo Kasei University; Faculty of Domestic Science; 1-18-1, Kaga, Itabashi Tokyo 178-8602 Japan
| | - Jean-Michel Kauffmann
- Université Libre de Bruxelles; Faculty of Pharmacy, Campus Plaine, CP 205/6; Boulevard du Triomphe 1050 Bruxelles Belgium, Tel: 32 2 6505215
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