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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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Hemmateenejad B, Rafatmah E, Shojaeifard Z. Microfluidic paper and thread-based separations: Chromatography and electrophoresis. J Chromatogr A 2023; 1704:464117. [PMID: 37300912 DOI: 10.1016/j.chroma.2023.464117] [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: 04/06/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023]
Abstract
Paper and thread are widely used as the substrates for fabricating low-cost, disposable, and portable microfluidic analytical devices used in clinical, environmental, and food safety monitoring. Concerning separation methods including chromatography and electrophoresis, these substrates provide unique platforms for developing portable devices. This review focuses on summarizing recent research on the miniaturization of the separation techniques using paper and thread. Preconcentration, purification, desalination, and separation of various analytes are achievable using electrophoresis and chromatography methods integrated with modified or unmodified paper/thread wicking channels. A variety of 2D and 3D designs of paper/thread platforms for zone electrophoresis, capillary electrophoresis, and modified/unmodified chromatography are discussed with emphasis on their limitation and improvements. The current progress in the signal amplification strategies such as isoelectric focusing, isotachophoresis, ion concentration polarization, isoelectric focusing, and stacking methods in paper-based devices are reviewed. Different strategies for chromatographic separations based on paper/thread will be explained. The separation of target species from complex samples and their determination by integration with other analytical methods like spectroscopy and electrochemistry are well-listed. Furthermore, the innovations for plasma and cell separation from blood as an important human biofluid are presented, and the related paper/thread modification methods are explored.
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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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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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Affiliation(s)
- Virgil Danciu
- Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, Cluj-Napoca, Romania
- Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, Cluj-Napoca, Romania
| | - Anamaria Hosu
- Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, Cluj-Napoca, Romania
- Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, Cluj-Napoca, Romania
| | - Claudia Cimpoiu
- Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, Cluj-Napoca, Romania
- Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, Cluj-Napoca, Romania
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Antonio AS, Wiedemann LSM, Veiga Junior VF. The genusCapsicum: a phytochemical review of bioactive secondary metabolites. RSC Adv 2018; 8:25767-25784. [PMID: 35539808 PMCID: PMC9082723 DOI: 10.1039/c8ra02067a] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 07/03/2018] [Indexed: 12/22/2022] Open
Abstract
The Capsicum genus is one of the most popular plants consumed and cultivated worldwide, containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the chemical composition within the genus also presents a great variability. Its major applications are in food and pharmacological industry, as pepper presents a chemical composition rich in capsaicinoids, carotenoids, flavonoids and volatile compounds which is attributed to the ability of the fruit to remove insipidity, produce aromas and act against oxidative diseases. Due the existence of several cultivars there is a huge intraspecific chemical variability within each species, which can be considered as an obstacle when selecting and cultivating a species to be applied as a natural product source for a specific objective. The usage of pepper-based products in different industrial areas requires pre-established ranges of chemical compounds, such as capsaicinoids, which in high concentration are toxic when consumed by humans. Applying a pepper with a chemical profile closely related to the concentration that is required after industrial processing can improve efficacy and effectiveness of the process. An insight into the chemical characteristics of major secondary bioactive compounds within Capsicum, the factors that affect their concentration and their chemosystematic implication are reported and discussed. The Capsicum genus is economically important due to its chemical profile which is rich in capsaicinoids, carotenoids and flavonoids. Its unique chemical composition allows this genus to be applied from food additives to medicinal application.![]()
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Affiliation(s)
- A. S. Antonio
- Chemistry Department
- Institute of Exact Sciences
- Amazonas Federal University
- Manaus
- Brazil
| | - L. S. M. Wiedemann
- Chemistry Department
- Institute of Exact Sciences
- Amazonas Federal University
- Manaus
- Brazil
| | - V. F. Veiga Junior
- Chemistry Department
- Institute of Exact Sciences
- Amazonas Federal University
- Manaus
- Brazil
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