Davis Christopher B, Markey Carolyn E, Busch Marianna A, Busch Kenneth W
Center for Analytical Spectroscopy, Department of Chemistry & Biochemistry, Baylor University, One Bear Place #97348, Waco, Texas 76798, USA.
J Agric Food Chem. 2007 Jul 25;55(15):5925-33. doi: 10.1021/jf070413k. Epub 2007 Jul 4.
A novel spectrophotometric method for the determination of capsaicinoids in habanero pepper extracts is described that does not require prior analyte separation. The method uses partial-least-squares (PLS-1) multivariate regression modeling techniques in conjunction with ordinary UV absorption spectral data obtained on alcoholic extracts of habanero peppers (Capsicum chinese). The PLS-1 regression models were developed by correlating the known total concentration of the two major capsaicinoids (capsaicin and dihydrocapsaicin) in the extracts as determined by high-performance liquid chromatography with the spectral data. The regression models were subsequently validated with laboratory-prepared test sets. The validation studies revealed that the root-mean-square error of prediction varied from 4 to 8 ppm, based on the results obtained from models prepared from nine test sets. Once a regression model has been developed and validated, analyses of the extracts can be accomplished rapidly by ordinary spectrophotometric procedures without any prior separation steps.
