Skip to main content
SpringerLink
Log in

Determination of Capsaicin and Dihydrocapsaicin Content by HPLC Method in Products Purchased Online

  • Conference paper
  • First Online:
MEDICON’23 and CMBEBIH’23 (MEDICON 2023, CMBEBIH 2023)

Part of the book series: IFMBE Proceedings ((IFMBE,volume 93))

  • 183 Accesses

Abstract

Plant species from genus Capsicum produce compounds called capsaicinoids, which give them their characteristic pungency. 90% of all capsaicinoids in the plant organism are capsaicin and dihydrocapsaicin. Capsaicin is a common raw material in the food industry and is used in the production of pepper sprays, but today it is increasingly used in pharmacy for the following indications: pain treatment, weight control, normalization of lipid and glucose levels in the blood, diseases of the respiratory, digestive and urogenital system. Also, its anti-carcinogenic activity is under investigation, although there is controversial evidence that it is a carcinogen. The aim of this work was to develop a cheap, simple and fast HPLC method for the determination of capsaicin and dihydrocapsaicin in different types of samples available on the market. For this purpose, the linearity of the method was determined in the concentration range 0.02 mg/ml to 0.1 mg/ml, which was confirmed by the satisfactory correlation coefficient R2, and the repeatability of the method was tested by recording a series of 10 parallels of the standard solution, which was confirmed by the corresponding RSD value. The content of capsaicin and dihydrocapsaicin in three samples available over the counter was determined and the obtained value was compared with the declared values. The method can be used for the determination of capsaicin and dihydrocapsaicin in the future.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 229.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 299.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  1. Reyes-Escogido, M.L., Gonzalez-Mondragon, E.G., Vazquez-Tzompantzi, E.: Chemical and pharmacological aspects of capsaicin. Molecules 16, 1253–1270 (2011)

    Article  Google Scholar 

  2. Fattori, V., Hohmann, M.S., Rossaneis, A.C., Pinho-Ribeiro, F.A., Verri, W.A.: Capsaicin: Current understanding of its mechanisms and therapy of pain and other pre-clinical and clinical uses. Molecules 21(7), 844 (2016)

    Article  Google Scholar 

  3. Jensen, P.G., Curtis, P.D., Dunn, J.A., Austic, R.E., Richmond, M.E.: Field evaluation of capsaicin as a rodent agent for polutry feed. Pest Manag. Sci. 59(9), 1007–1015 (2003)

    Article  Google Scholar 

  4. O’Neill, J., Brock, C., Olesen, A.E., Andresen, T., Nilsson, M., Dickenson, A.H.: Unravelling the mytery of capsaicin: a tool to understand and treat pain. Pharmacol. Rev. 64(4), 939–971 (2012)

    Article  Google Scholar 

  5. Gašparini, D., Ljubičić, R., Mršić-Pelčić, J.: Capsaicin—Potential solution for chronic pain treatment. Psychiatr. Danub. 32(4), 5420–5428 (2020)

    Google Scholar 

  6. Szallasi, A.: Capsaicin for Weight Control: “Exercise in a Pill” (or Just Another Fad)? Pharmaceuticals. 15, 851 (2022)

    Article  Google Scholar 

  7. Yuan, L.J., et al.: Capsaicin-containing chili improved postprandial hyperglycemia, hyperinsulinemia, and fasting lipid disorders in women with gestational diabetes mellitus and lowered the incidence of large-for-gestational-age newborns. Clin. Nutr. 35, 388–393 (2016)

    Article  Google Scholar 

  8. Rosenson, R.S., et al.: HDL and atherosclerotic cardiovascular disease: Genetic insights into complex biology. Nat. Rev. Cardiol. 15(1), 9–19 (2018)

    Article  Google Scholar 

  9. Kelava, L., et al.: Dietary supplementation od transient receptor potential vanilloid-1 channel agonists reduces serum total cholesterol level: a meta-analysis of controlled human trials. Crit. Rev. Food Sci. Nutr. 62(25), 7025–7035 (2022)

    Article  Google Scholar 

  10. Peng, J., Li, Y.J.: The vanilloid receptor TRPV1: role in cardiovascular and gastrointestinal protection. Eur. J. Pharmacol. 627, 1–7 (2010)

    Article  Google Scholar 

  11. Mittelstadt, S.W., et al.: Capsaicin-induced inhibition of platelet aggregation is not mediated by transient receptor potential vanilloid type 1. Blood Coagul. Fibrinolysis 23, 94–97 (2012)

    Article  Google Scholar 

  12. Van Gerven, L., et al.: Capsaicin treatment reduces nasal hyperreactivity and transient receptor potential cation channel subfamily V, receptor 1 (TRPV1) overexpression in patients with idiopathic rhinitis. J. Allergy Clin. Immunol. 133, 1332–1339 (2014)

    Article  Google Scholar 

  13. Mozsik, G., Szolcsanyi, J., Racz, I.: Gastroprotection induced by capsaicin in healthy human subjects. World J. Gastroenterol. 11, 5180–5184 (2005)

    Google Scholar 

  14. Mhaskar, R.S., Ricardo, I., Azliyati, A., Laxminarayan, R., Amol, B., Santosh, W., Boo, K.: Assessment of risk factors of helicobacter pylori infection and peptic ulcer disease. J. Glob. Infect. Dis. 5:60-67 (2013)

    Google Scholar 

  15. Haab, F.: The conditions of neurogenic detrusor overactivity and overactive bladder. Neurourol. Urodyn. 33(3), 2–5 (2014)

    Google Scholar 

  16. Clark, R., Lee, S.H.: Anticancer Properties of Capsaicin against Human Cancer. Anticancer Res 36, 837–843 (2016)

    Google Scholar 

  17. Erin, N., Boyer, P.J., Bonneau, R.H., Clawson, G.A., Welch, D.R.: Capsaicin- mediated denervation of sensory neurons promotes mammary tumor metastasis to lung and heart. Anticancer Res 24, 1003–1009 (2004)

    Google Scholar 

  18. Ilie, M.A., et al.: Capsaicin: Physicochemical properties, cutaneous reaction and potential applications in painful and inflammatory conditions (Review). Exp. Ther. Med. 18, 916–925 (2019)

    Google Scholar 

  19. Wang-Kyun, R., Hee-Wong, K., Geun-Dong, K., Hae-Ik, R.: Rapid determination of capsaicinoids by colorimetric method. J. Food Drug Anal. 25, 798–803 (2017)

    Article  Google Scholar 

  20. Ha, J., Han, K.J., Kim, K., Jeong, S.W.: Gas chromatographic analysis of capsaicin in Gochjuang. J. AOAC Int. 91(2), 387–391 (2008)

    Article  Google Scholar 

  21. Wang, D., Meng, F., Yu, L., Sun, L., Sun, L., Guo, J.: A sensitive LC-MS/MS method for quantifying capsaicin and dihydrocapsaicin in rabbit plasma and tissue: application to a pharmacokinetic study. Biomed. Chromatogr. 29(4), 496–503 (2015)

    Article  Google Scholar 

  22. Woodman, T., Negoescu, E.: A simple 1H NMR based assay of total capsaicinoid levels in Capsicum using signal suppression in non-deuterated solvent. J. Sci. Food Agric. 99(4), 1765–1771 (2018)

    Article  Google Scholar 

  23. Fang, X., Duan, R.: Highly sensitive capsaicin electrochemical sensor based on bimetallic metalorganic framework nanocage. Front. Chem. 10, 1–9 (2022)

    Article  Google Scholar 

  24. Lihong, L., Xingguo, C., Juli, L., Xinxian, D., Wenjun, D., Suiyi, T.: Determination of capsaicin and dihydrocapsaicin in Capsicum anuum and related products by capillary electrophoresis with a mixed surfactant system. Food Chem. 119(3), 1228–1232 (2010)

    Article  Google Scholar 

  25. Lalić, M., Soldić, A., Lalić, A., Lalić, Z., Sertić, M.: Development and validation of an HPLC method for simultaneous determination of capsaicinoids and camphor in Over-the-Counter medication for topical use. Molecules 27, 1261 (2022)

    Article  Google Scholar 

  26. Guo, C.L., et al.: Development of a HPLC Method for the Quantitative Determination of Capsaicin in Collagen Sponge. Int. J. Anal. Chem. 15, 1–6 (2015)

    Article  Google Scholar 

  27. Al Othman, Z.A., Hadj Ahmed, Y.B., Habila, M.A., Abdel, G.A.: Determination of capsaicin and dihydrocapsaicin in capsicum fruit samples using high performance liquid chromatography. Molecules 16, 8920–8929 (2011)

    Article  Google Scholar 

  28. Hartley, T., Stevens, B., Ahuja, K.D.K., Ball, M.J.: Development and experimental application of an HPLC procedure for the determination of capsaicin and dihydrocapsaicin in serum samples from human subjects. Ind J Clin Biochem. 28(4), 329–335 (2013)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Pharm and Health, Slavka Gavrančića 17C, Travnik, Bosnia and Herzegovina

    E. Mlivo, A. Bašić-Halilović & M. Dacić

  2. Agency for Medicinal Products and Medical Devices, Titova 9, Sarajevo, Bosnia and Herzegovina

    A. Uzunović & S. Pilipović

  3. Institute for Biomedical Diagnostics and Research Genom, Slavka Gavrančića 17C, Travnik, Bosnia and Herzegovina

    A. Bašić-Halilović

  4. Faculty of Pharmacy, University of Sarajevo, Zmaja Od Bosne 8, Sarajevo, Bosnia and Herzegovina

    K. Durić

Authors
  1. E. Mlivo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. Uzunović
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. Bašić-Halilović
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. Dacić
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. S. Pilipović
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. K. Durić
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Dacić .

Editor information

Editors and Affiliations

  1. Verlab Research Institute for Biomedical Engineering, Medical Devices, and Artificial Intelligence, Sarajevo, Bosnia and Herzegovina

    Almir Badnjević

  2. Verlab Research Institute for Biomedical Engineering, Medical Devices, and Artificial Intelligence, Sarajevo, Bosnia and Herzegovina

    Lejla Gurbeta Pokvić

Rights and permissions

Reprints and permissions

Copyright information

© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this paper

Check for updates. Verify currency and authenticity via CrossMark

Cite this paper

Mlivo, E., Uzunović, A., Bašić-Halilović, A., Dacić, M., Pilipović, S., Durić, K. (2024). Determination of Capsaicin and Dihydrocapsaicin Content by HPLC Method in Products Purchased Online. In: Badnjević, A., Gurbeta Pokvić, L. (eds) MEDICON’23 and CMBEBIH’23. MEDICON CMBEBIH 2023 2023. IFMBE Proceedings, vol 93. Springer, Cham. https://doi.org/10.1007/978-3-031-49062-0_52

Download citation

  • DOI: https://doi.org/10.1007/978-3-031-49062-0_52

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-031-49061-3

  • Online ISBN: 978-3-031-49062-0

  • eBook Packages: EngineeringEngineering (R0)

Publish with us

Policies and ethics

Search

Navigation