Determination of capsaicinoids in salsa by liquid chromatography and enzyme immunoassay
Perkins, B.; Bushway, R.; Guthrie, K.; Fan, T.; Stewart, B.; Prince, A.; Williams, M.
Journal - Association of Official Analytical Chemists 85(1): 82-85
2002
ISSN/ISBN: 0004-5756 PMID: 11878623 Document Number: 543865
Two simple and rapid methods were developed to monitor pungency of salsa in production. Capsaicin (C) and dihydrocapsaicin (DHC) were quantitated in 17 commercially available tomato-based salsas by enzyme immunoassay (EIA) and liquid chromatography (LC) with fluorescent detection. Samples were extracted with methanol and the extracts were subjected to solid-phase extraction (SPE) using polystyrene-divinylbenzene columns. Analysis of SPE eluates showed good correlation (r2 = 0.953) between LC and EIA, with a slightly high bias for EIA. Salsa fortified with C and DHC from 0.118 to 103.2 microgram/g resulted in recoveries of 90-112% (C) and 76-97% (DHC). Limits of detection by LC were 0.1 microgram/g for each capsaicinoid and 0.1 microgram/g by EIA for total capsaicinoids. The LC on-column response was linear from 0.2 to 100 ng for both C and DHC, whereas the working range for EIA was 0.1-2.0 ppm. Pungency varied between different salsa brands labeled mild, medium, and hot.