Reverse phase chromatographic behaviour of major components in Capsicum Annuumextract

Monica Butnariu,Angela Caunii,Salomeia Putnoky

doi:10.1186/1752-153x-6-146

Abstract

BackgroundThe purpose of the study is to develop a suitable analytical method in order to establish appropriate conditions for isolation and assay of the dominant compounds in extracts of Capsicum annuum.ResultsThe studies are performed with standard substances to establish the HPLC conditions for complete separation of capsaicin and dihydrocapsaicin, the two major components of interest. Because of their prevalent apolar features, reverse phase chromatographic version was approached. Systematic studies on different eluents revealed the 65% methanol–35% water mixture as a proper mobile phase providing a complete separation of the components according to analytical claims.ConclusionsThe results may be of interest to develop a specific analytical procedure with advanced specificity for quantitative assay of capsaicin and dihydrocapsaicin in pharmaceutical products and in foods.

Highlights

The purpose of the study is to develop a suitable analytical method in order to establish appropriate conditions for isolation and assay of the dominant compounds in extracts of Capsicum annuum
The chromatograms of a standard solution containing both capsaicin and dihydrocapsaicin are presented in Figures 1, 2, 3, 4, 5, 6, 7 and 8 with indication of the mobile phase composition as well
According to known studies and theories concerning the chromatographic migration in reverse phase chromatographic systems [16], the logarithm of retention times are in linear relationship with the polarity of the mobile phase (Figure 13)

Summary

Introduction

The purpose of the study is to develop a suitable analytical method in order to establish appropriate conditions for isolation and assay of the dominant compounds in extracts of Capsicum annuum. Capsaicin is a capsaicinoid alkaloid with notable thermal stability retaining its activity even boiling [3] It is only slightly soluble in water [4], but very soluble in ethanol and vegetable oils [5]. Nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin [6] These are present in certain pharmaceutical products [7] or in foods [8]. It is found that the eluent mixture of 65% methanol and 35% water is convenient for the isolation of these components, even in complex samples. This eluent is able to completely separate the two components (“up to the base line”) without extended peak broadening. An exaggerated broadening of the peaks of interest may result in accidental overlap with foreign peaks of “ballast” components possibly present in real samples [15]

Objectives

Methods

Discussion

Conclusion