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Development and experimental application of an HPLC procedure for the determination of capsaicin and dihydrocapsaicin in serum samples from human subjects
journal contribution
posted on 2023-05-17, 17:38 authored by Hartley, T, Stevens, B, Kiran AhujaKiran Ahuja, Madeleine BallMadeleine BallTotal capsaicins are extracted from 2 mL aliquots of serum or plasma using methyl-isobutyl ketone, evaporation of the extract to dryness and reconstitution with 200 lL of acetonitrile. The HPLC mobile phase is 40:60 water:acetonitrile. The absorbance of the eluent is monitored at 205 nm. Standardisation uses a known mixture of pure capsaicin and dihydrocapsaicin. Accuracies are 98.9 and 100.6 % for capsaicin and dihydrocapsaicin respectively. Inter batch reproducibility for both is 15 %. The limits of detection are 2.6 and 3.8 ng/mL for capsaicin and dihydrocapsaicin respectively. Analyses of sera obtained previously from human subjects who had eaten chilli containing meals showed that in those that absorbed capsaicins (N = 30) then the median, mean and SD of their serum capsaicin were: 13.4, 18.9 and 16.3 ng/mL. The corresponding data for those sera (N = 13) that had measurable levels of dihydrocapsaicin were: 6.9, 7.5 and 3.6 ng/mL. This procedure is suitable for use in prospective studies of the metabolism of orally ingested chilli.
History
Publication title
Indian Journal of Clinical BiochemistryVolume
28Issue
4Pagination
329-335ISSN
0970-1915Department/School
School of Health SciencesPublisher
Springer (India) Private Ltd.Place of publication
IndiaRights statement
Copyright 2013 Association of Clinical Biochemists of IndiaRepository Status
- Restricted