Study of electrochemical determination of capsaicin and dihydrocapsaicin at carbon paste electrodes modified by β-cyclodextrin

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre- and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.

Highly Sensitive Capsaicin Electrochemical Sensor Based on Bimetallic Metal-Organic Framework Nanocage

The content of capsaicin can be used as exotic markers of kitchen recycled oil. In this study, a bimetallic MOF nanocage (Fe^III-HMOF-5) was successfully prepared by a one-step solvothermal method and used for electrode modification to prepare a highly sensitive electrochemical sensor for rapid detection of capsaicin. Capsaicin could be selectively immobilized onto the Fe^III-HMOF-5 surface during infiltrating adsorption, thus exhibiting very excellent sensing performance. The detection conditions of the sensor were optimized. Under optimum conditions, the electrochemical sensor can linearly detect capsaicin in the range between 1–60 μM with a detection limit of 0.4 μM. In addition, the proposed electrochemical sensor showed excellent stability and selectivity. The real sample tests indicated the proposed electrochemical sensor was comparable to conventional UV spectrophotometry.

Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes

The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on β-cyclodextrin/carboxylated multi-wall carbon nanotubes was constructed and the adsorptive stripping voltammetry method was used to enrich samples in this study. The results showed that the excellent performance of the established electrochemical sensor was mostly because β-cyclodextrin caused the relative dispersion of carboxylated multi-wall carbon nanotubes on the glassy carbon electrode surface. Capsaicin and dihydrocapsaicin had similar electrochemical behavior, so the proposed method could determine the total content of capsaicinoids. The linearity of capsaicinoids content was from 0.5 to 100 μmol/L and the detection limit was 0.27 μmol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace detection of capsaicinoids content in sauce and pot-roast meat products. This work provides a research basis for pungent taste degree standardization and flavor control in the food industry.

Electroanalytical performance of a β-cyclodextrin and ionic liquid modified carbon paste electrode for the determination of verapamil in urine and pharmaceutical formulation

The analytical performance of sensitive and cost-effective electrochemical sensors based on ionic liquids (ILs) with the bis(trifluoromethylsulfonyl)imide anion, [NTf2]-, and the imidazolium cation with different alkyl chain lengths for electrochemical oxidation of verapamil (VER) was investigated. 1-Ethyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide ([EMIM][NTf2]), 1-butyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide ([BMIM][NTf2]) and 1-hexyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide ([HMIM][NTf2]) were studied as possible materials for modification of a carbon paste electrode (CPE) for trace-level determination of VER. The experimental parameters including selection of the working electrode, the pH of working media, and the amount of CPE modifiers were investigated. Among them, the [EMIM][NTf2]-CPE with 4.3 wt% of IL was selected as the most appropriate for the square wave voltammetric (SWV) determination of VER at pH 5.0. Cyclic voltammetric studies showed that the electrochemical oxidation of VER was adsorption controlled. Consequently, the square wave adsorptive stripping voltammetric (SW-AdSV) parameters were optimized with Eacc = -0.4 V and tacc = 180 s as the most suitable for accumulation of VER on the electrode surface. The electroanalytical performance of the [EMIM][NTf2]-CPE was further improved by its in situ electrochemical modification with β-cyclodextrin (β-CD) and the linear concentration range of VER was from 0.006 to 0.129 μg mL-1; the relative standard deviation did not exceed 0.7%, and the evaluated limit of detection in model solution was 0.002 μg mL-1. The β-CD/[EMIM][NTf2]-CPE showed adequate selectivity towards VER in the presence of inorganic ions and interferents usually found in human urine. The proposed sensor was successfully applied for VER determination in a spiked human urine sample and pharmaceutical formulation with good repeatability and recovery.

Electroanalytical overview: the pungency of chile and chilli products determined via the sensing of capsaicinoids

When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or other associated feelings, some good such as the release of endorphins, and some bad. The heat, or pungency, and related feelings from eating chile peppers are the result of their chemical composition, i.e. the concentrations of capsaicinoids. The major components are capsaicin and dihydrocapsaicin, which occur in chiles in the ratio of 6 : 4. Other capsaicinoids occur in smaller concentrations and are known as the "minor" capsaicinoids. Wilbur L. Scoville in 1912 created an organoleptic test, now known as the Scoville scale, which asked a panel of tasters to state when an increasingly dilute solution of the chile pepper in alcohol no longer burned the mouth. Following the Scoville scale, a plethora of analytical techniques later followed. In this overview, we explore the endeavours directed to the development of electrochemical-based sensors for the determination of capsaicin and related compounds, starting from their use in hyphenated laboratory set-ups to their modern use as stand-alone electroanalytical sensors. The latter have the advantage of providing a rapid and sensitive methodology that has the potential to be translated in the field; future trends and issues to be overcome are consequently suggested.