Validation of Capsaicin in Indian Capsicum Species Through RP-HPLC

Indian Journal of Pharmaceutical Education and Research

  • Mrinmoy Nag1School of Natural Product Studies, Department of Pharmaceutical Technology, Jadavpur University, Kolkata-700032, INDIA.
  • Joydeb Chanda1School of Natural Product Studies, Department of Pharmaceutical Technology, Jadavpur University, Kolkata-700032, INDIA.
  • Rajarshi Biswas1School of Natural Product Studies, Department of Pharmaceutical Technology, Jadavpur University, Kolkata-700032, INDIA.
  • Naif Abdullah Al-Dhabi2Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh-11451, SAUDI ARABIA.
  • V. Duraipandiyan2Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh-11451, SAUDI ARABIA.
  • Pratim Banerji3Ulysses Research Foundation, 125, Rashbehari Avenue, Kolkata 700029, West Bengal, INDIA.
  • Pulok K. Mukherjee1School of Natural Product Studies, Department of Pharmaceutical Technology, Jadavpur University, Kolkata-700032, INDIA.

Volume 51 Issue 2 Pages 337-342

DOI: 10.5530/ijper.51.2.40

Abstract

Capsaicin is a pungent capsacinoid which differs in capsicum fruit within the species and the cultivars due to its topographical diversity. Here, a comparative estimation of capsaicin in seven varieties of capsicum has been performed by RP-HPLC method. The method was carried out in reverse phase C18 column using acetonitrile and water (1% acetic acid) as mobile phase (65:35 v/v), at the flow rate of 1ml/min. The λmax was detected at 230 nm. The calibration curves were linear in the concentration range of 1-80 μg/ml. The comparative study revealed that the capsaicin content was highest (3.12% w/w) in Capsicum annuum Cayenne whereas Capsicum cardenasii contains the lowest (0.85% w/w). The % RSD of precision and recovery was found to be < 2%, which confirms high repeatability of the method. This method can be commercialized at industrial level for ensuring the highest quality of capsicum used as raw material.

Keywords

  • Ayurveda
  • Capsaicin
  • RP-HPLC
  • Method validation
  • Capsicum
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