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Analytical Letters Volume 50, 2017 - Issue 13
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LIQUID CHROMATOGRAPHY

Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy

In Min HwangDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of Korea;Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, Republic of KoreaView further author information
,
Ji Yeon ChoiDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaView further author information
,
Eun Yeong NhoDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaView further author information
,
Ga Hyun LeeDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaView further author information
,
Nargis JamilaDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of Korea;Department of Chemistry, Shaheed Benazir Bhutto Women University Peshawar, Peshawar, Khyber Pakhtunkhwa, PakistanView further author information
,
Naeem KhanDepartment of Chemistry, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, PakistanView further author information
,
Cheon Ho JoNew Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Cheongju, Republic of KoreaView further author information
&
Kyong Su KimDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaCorrespondence[email protected]
View further author information
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Pages 2090-2104 | Received 17 Aug 2016, Accepted 23 Nov 2016, Published online: 24 Aug 2017
 
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ABSTRACT

Dehydration of peppers (Capsicum annuum) is a widely used preservation method. In this study, sun- and hot air-dried red peppers were analyzed for American Spice Trade Association color units, capsaicin, dihydrocapsaicin, organic acids, and free sugars by high-performance liquid chromatography (HPLC), and soluble solids by near-infrared spectroscopy (NIR). In the validation of HPLC protocols, the relative standard deviations were less than 5%, fulfilling the required criteria of Association of Official Analytical Chemists. The concentrations of capsaicin (80.4 mg kg−1), dihydrocapsaicin (38.0 mg kg−1), lactic acid (85.2 mg/100 g), glucose (1.521%), and fructose (3.463%) were slightly higher in sun-dried peppers. Linear discriminant analysis showed that NIR spectroscopy is more useful in discriminating sun- and hot air-dried pepper samples.

Acknowledgment

This research was supported by a grant (14162MFDS971) in 2014 from the Ministry of Food and Drug Safety, Republic of Korea.

Additional information

Funding

This work was supported by the Ministry of Food and Drug Safety, Korea, Republic of (14162MFDS971)

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