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<p>Capsaicinoids are the main compounds responsible for the pungency of chili peppers, and their accurate determination is essential for analytical and quality control applications. In this study, a rapid, low-cost, and miniaturized method based on ultrasound-assisted extraction (UAE) combined with liquid chromatography coupled with diode array detection (HPLC–DAD) was developed and validated for the determination of capsaicin and dihydrocapsaicin. The extraction procedure was optimized using minimal sample (about 1&#xa0;mg) and solvent volume (1&#xa0;mL), providing an efficient and sustainable approach. The method showed excellent analytical performance, with high precision (coefficient of variation &lt; 1%), recoveries close to 100%, and limits of detection and quantification of 0.11 and 0.35&#xa0;mg L<sup>−1</sup> for capsaicin and 0.12 and 0.37&#xa0;mg L<sup>−1</sup> for dihydrocapsaicin, respectively. The method was applied to 54 <i>Capsicum chinense</i> samples covering a wide range of pungency levels. Capsaicin was the predominant compound, and a strong correlation (<i>r</i> = 0.93) was observed between capsaicin and dihydrocapsaicin concentrations. The calculated Scoville Heat Units (SHU) showed good agreement with values provided by producers, although some deviations were observed. The proposed method provides a reliable and practical tool for routine capsaicinoid determination and objective evaluation of chili pepper pungency, representing a cost-effective alternative to more complex analytical techniques.</p>

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Miniaturized Ultrasound-Assisted Extraction Combined with Liquid Chromatography for the Determination of Capsaicinoids in Capsicum chinense

  • 期刊论文

  • 发表日期：

    2026年6月3日

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  • Valentina Domenici,
  • Daniele Gori,
  • Jeannette Jacqueline Łucejko

摘要

Capsaicinoids are the main compounds responsible for the pungency of chili peppers, and their accurate determination is essential for analytical and quality control applications. In this study, a rapid, low-cost, and miniaturized method based on ultrasound-assisted extraction (UAE) combined with liquid chromatography coupled with diode array detection (HPLC–DAD) was developed and validated for the determination of capsaicin and dihydrocapsaicin. The extraction procedure was optimized using minimal sample (about 1 mg) and solvent volume (1 mL), providing an efficient and sustainable approach. The method showed excellent analytical performance, with high precision (coefficient of variation < 1%), recoveries close to 100%, and limits of detection and quantification of 0.11 and 0.35 mg L−1 for capsaicin and 0.12 and 0.37 mg L−1 for dihydrocapsaicin, respectively. The method was applied to 54 Capsicum chinense samples covering a wide range of pungency levels. Capsaicin was the predominant compound, and a strong correlation (r = 0.93) was observed between capsaicin and dihydrocapsaicin concentrations. The calculated Scoville Heat Units (SHU) showed good agreement with values provided by producers, although some deviations were observed. The proposed method provides a reliable and practical tool for routine capsaicinoid determination and objective evaluation of chili pepper pungency, representing a cost-effective alternative to more complex analytical techniques.