174
Views
0
CrossRef citations to date
0
Altmetric
Separations

Conventional versus Extended Standard Addition Method: Determination of Capsaicinoids in Topical Creams by High-Performance Liquid Chromatography – Diode Array Detection (HPLC-DAD)

, &
Pages 200-215 | Received 02 Dec 2021, Accepted 10 Feb 2022, Published online: 04 Mar 2022

References

  • Al Othman, Z. A., Y. B. H. Ahmed, M. A. Habila, and A. A. Ghafar. 2011. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography. Molecules (Basel, Switzerland) 16 (10):8919–29. doi:10.3390/molecules16108919.
  • Anand, P., and K. Bley. 2011. Topical capsaicin for pain management: Therapeutic potential and mechanisms of action of the new high-concentration capsaicin 8% patch. British Journal of Anaesthesia 107 (4):490–502. doi:10.1093/bja/aer260.
  • Andrade, J. M., J. Terán-Baamonde, R. M. Soto-Ferreiro, and A. Carlosena. 2013. Interpolation in the standard additions method. Analytica Chimica Acta 780:13–9. doi:10.1016/j.aca.2013.04.015.
  • Bajaj, K. L., and G. Kaur. 1979. Colorimetric determination of capsaicin in Capsicum fruits with the Folin-Ciocalteu reagent. Mikrochimica Acta 71 (1-2):81–6. doi:10.1007/BF01197523.
  • Bettencourt da Silva, R. J. N., D. M. Silveira, M. F. Camões, C. M. F. Borges, and P. A. S. Salgueiro. 2014. Validation, uncertainty, and quality control of qualitative analysis of tear gas weapons by gas chromatography-mass spectrometry. Analytical Letters 47 (2):250–67. doi:10.1080/00032719.2013.832274.
  • Bruce, G. R., and P. S. Gill. 1999. Estimates of precision in a standard addition analysis. Journal of Chemical Education 76 (6):805–7. doi:10.1021/ed076p805.
  • Carter, J. A., A. I. Barros, J. A. Nóbrega, and G. L. Donati. 2018. Traditional calibration methods in atomic spectrometry and new calibration strategies for inductively coupled plasma mass spectrometry. Frontiers in Chemistry 6:504. doi:10.3389/fchem.2018.00504.
  • Chanthai, S., J. Juangsamoot, C. Ruangviriyachai, and S. Techawongstien. 2012. Determination of capsaicin and dihydrocapsaicin in some chilli varieties using accelerated solvent extraction associated with solid-phase extraction methods and RP-HPLC-fluorescence. E-Journal of Chemistry 9 (3):1550–61. doi:10.1155/2012/380574.
  • Chinn, M. S., R. R. Sharma-Shivappa, and J. L. Cotter. 2011. Solvent extraction and quantification of capsaicinoids from Capsicum chinense. Food and Bioproducts Processing 89 (4):340–5. doi:10.1016/j.fbp.2010.08.003.
  • Chuichulcherm, S., S. Prommakort, P. Srinophakun, and A. Thanapimmetha. 2013. Optimization of capsaicin purification from Capsicum frutescens Linn. with column chromatography using Taguchi design. Industrial Crops and Products 44:473–9. doi:10.1016/j.indcrop.2012.10.007.
  • Cuadros-Rodríguez, L., M. G. Bagur-González, M. Sánchez-Viñas, A. González-Casado, and A. M. Gómez-Sáez. 2007. Principles of analytical calibration/quantification for the separation sciences. Journal of Chromatography. A 1158 (1–2):33–46. doi:10.1016/j.chroma.2007.03.030.
  • Cuadros-Rodríguez, L., A. M. Garcı́a-Campaña, E. Almansa-López, F. J. Egea-González, M. Lourdes Castro Cano, A. Garrido Frenich, and J. L. Martı́nez-Vidal, 2003. Correction function on biased results due to matrix effects: Application to the routine analysis of pesticide residues. Analytica Chimica Acta 478 (2):281–301. doi:10.1016/S0003-2670(02)01508-8.
  • Dadamos, T. R. L., A. J. Damaceno, F. L. Fertonani, and R. J. N. Bettencourt da Silva. 2019. Standard addition method with cumulative additions: Monte Carlo uncertainty evaluation. Analytica Chimica Acta 1059:28–35. doi:10.1016/j.aca.2019.02.002.
  • De Lourdes Reyes-Escogido, M., E. G. Gonzalez-Mondragon, and E. Vazquez-Tzompantzi. 2011. Chemical and pharmacological aspects of capsaicin. Molecules (Basel, Switzerland) 16 (2):1253–70. doi:10.3390/molecules16021253.
  • Ellison, S. L. R., and M. Thompson. 2008. Standard additions: Myth and reality. The Analyst 133 (8):992–7. doi:10.1039/b717660k.
  • Fan, Y., Y. M. Lu, B. Yu, C. P. Tan, and B. Cui. 2017. Extraction and purification of capsaicin from Capsicum oleoresin using an aqueous two-phase system combined with chromatography. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences 1063:11–7. doi:10.1016/j.jchromb.2017.07.006.
  • Fattori, V., M. S. N. Hohmann, A. C. Rossaneis, F. A. Pinho-Ribeiro, and W. A. Verri. 2016. Capsaicin: Current understanding of its mechanisms and therapy of pain and other pre-clinical and clinical uses. Molecules 21 (7):844–33. doi:10.3390/molecules21070844.
  • Garcés-Claver, A., M. S. Arnedo-Andrés, J. Abadía, R. Gil-Ortega, and A. Álvarez-Fernández. 2006. Determination of capsaicin and dihydrocapsaicin in Capsicum fruits by liquid chromatography-electrospray/time-of-flight mass spectrometry. Journal of Agricultural and Food Chemistry 54 (25):9303–11. doi:10.1021/jf0620261.
  • González, A. G. 2017. Practical considerations on indirect calibration in analytical chemistry. In Uncertainty quantification and model calibration, ed. J. P. Hessling, 197–215. Rijeka: Intech.
  • Han, J., S. Zhang, X. Liu, and C. Xiao. 2020. Fabrication of capsaicin emulsions: Improving the stability of the system and relieving the irritation to the gastrointestinal tract of rats. Journal of the Science of Food and Agriculture 100 (1):129–38. doi:10.1002/jsfa.10002.
  • Kaale, E., A. Van Schepdael, E. Roets, and J. Hoogmartens. 2002. Determination of capsaicinoids in topical cream by liquid-liquid extraction and liquid chromatography. Journal of Pharmaceutical and Biomedical Analysis 30 (4):1331–7. doi:10.1016/S0731-7085(02)00476-4.
  • Lee, G. R., M. K. Shin, D. J. Yoon, A. R. Kim, R. Yu, N. H. Park, and I. S. Han. 2013. Topical application of capsaicin reduces visceral adipose fat by affecting adipokine levels in high-fat diet-induced obese mice. Obesity (Silver Spring, Md.) 21 (1):115–22. doi:10.1002/oby.20246.
  • Maokam, C., S. Techawongstien, and S. Chanthai. 2014. Determination of major and minor capsaicinoids in different varieties of the Capsicum fruits using GC-MS and their inhibition effect of the chilli extract on α-amylase activity. International Food Research Journal 21 (6):2237–43.
  • Nazari, F., S. N. Ebrahimi, M. Talebi, A. Rassouli, and H. R. Bijanzadeh. 2007. Multivariate optimisation of microwave-assisted extraction of capsaicin from Capsicum frutescens L. and quantitative analysis by 1H-NMR. Phytochemical Analysis : PCA 18 (4):333–40. doi:10.1002/pca.987.
  • Rains, C., and H. M. Bryson. 1995. Topical Capsaicin. A review of its pharmacological properties and therapeutic potential in post-herpetic neuralgia, diabetic neuropathy and osteoarthritis. Drugs & Aging 7 (4):317–28. doi:10.2165/00002512-199507040-00007.
  • Reilly, C. A., D. J. Crouc, G. S. Yost, and A. A. Fatah. 2001. Determination of capsaicin, dihydrocapsaicin, and nonivamide in self-defense weapons by liquid chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry. Journal of Chromatography. A 912 (2):259–67. doi:10.1016/S0021-9673(01)00574-X.
  • Rodrigues, J., R. J. N. Bettencourt da Silva, M. F. G. F. C. Camões, and C. M. Oliveira. 2015. Designing valid and optimised standard addition calibrations: Application to the determination of anions in seawater. Talanta 142:72–83. doi:10.1016/j.talanta.2015.04.031.
  • Ryu, W. K., H. W. Kim, G. D. Kim, and H. I. Rhee. 2017. Rapid determination of capsaicinoids by colorimetric method. Journal of Food and Drug Analysis 25 (4):798–803. doi:10.1016/j.jfda.2016.11.007.
  • Santamaría, R. I., M. D. Reyes-Duarte, E. Bárzana, D. Fernando, F. M. Gama, M. Mota, and A. López-Munguía. 2000. Selective enzyme-mediated extraction of capsaicinoids and caratenoids from chili guajillo puya (Capsicum annum L.) using ethanol as solvent. Journal of Agricultural and Food Chemistry 48 (7):3063–7. doi:10.1021/jf991242p.
  • Sato, K., S. S. Sasaki, Y. Goda, T. Yamada, O. Nunomura, K. Ishikawa, and T. Maitani. 1999. Direct connection of supercritical fluid extraction and supercritical fluid chromatography as a rapid quantitative method for capsaicinoids in placentas of Capsicum. Journal of Agricultural and Food Chemistry 47 (11):4665–8. doi:10.1021/jf990488r.
  • Silveira, D. M., P. A. S. Salgueiro, M. F. Camões, and R. Bettencourt da Silva. 2012. Development of metrological models for internal standard single-point and multi-point calibrations for the assessment of tear gas weapons compliance with legislation. Accreditation and Quality Assurance 17 (2):115–27. doi:10.1007/s00769-011-0861-3.
  • Steliopoulos, P. 2015. Extension of the standard addition method by blank addition. MethodsX 2:353–9. doi:10.1016/j.mex.2015.09.001.
  • Stipcovich, T., G. F. Barbero, M. Ferreiro-González, M. Palma, and C. G. Barroso. 2018. Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columns. Food Chemistry 239:217–24. doi:10.1016/j.foodchem.2017.06.098.
  • Usman, M. G., M. Y. Rafii, M. R. Ismail, M. A. Malek, and M. A. Latif. 2014. Capsaicin and dihydrocapsaicin determination in chilli pepper genotypes using ultra-fast liquid chromatography. Molecules 19 (5):6474–88. doi:10.3390/molecules19056474.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.