Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol
Capsaicinoids (CAPS) are substances responsible for pungency in Capsicum. It is important to quantify these types of compounds owing to their broad application in food, pharmaceuticals, cosmetics and chemical weapons. In this work, we developed an indirect spectrophotometric method based on the colo...
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Sociedade Brasileira de Química
2014-01-01
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doaj-b64b75982727424494574eae210e06c02020-11-24T23:20:18ZengSociedade Brasileira de QuímicaQuímica Nova1678-70642014-01-0137463163710.5935/0100-4042.20140100S0100-40422014000400009Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinolPatrícia Tonon de Souza0Adriana Vitorino Rossi1Universidade Estadual de CampinasUniversidade Estadual de CampinasCapsaicinoids (CAPS) are substances responsible for pungency in Capsicum. It is important to quantify these types of compounds owing to their broad application in food, pharmaceuticals, cosmetics and chemical weapons. In this work, we developed an indirect spectrophotometric method based on the colorimetric reaction between CAPS, Co(II) 3.10×10-5 mol L-1 and 4-(2-pyridylazo) resorcinol (PAR) 6.23×10-5 and, in cachaça:water 92:8v/v solutions, for quantification of total CAPS in Capsicum peppers. The product of the reaction is CoPAR2CAPS2 and its absorption in aquo-ethanolic solution at 510 nm is proportional to the total CAPS concentration from 0.60 to 17.94 mg L-1. The values of limit of detection and limit of quantification were 0.0004 and 0.001 mg of CAPS/g of pepper, respectively, with 4% relative standard deviation. The developed method yielded similar results to those obtained from high performance liquid chromatography, with 95% of confidence.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422014000400009&lng=en&tlng=encapsaicinoidspeppersspectrophotometric quantification |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Patrícia Tonon de Souza Adriana Vitorino Rossi |
spellingShingle |
Patrícia Tonon de Souza Adriana Vitorino Rossi Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol Química Nova capsaicinoids peppers spectrophotometric quantification |
author_facet |
Patrícia Tonon de Souza Adriana Vitorino Rossi |
author_sort |
Patrícia Tonon de Souza |
title |
Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol |
title_short |
Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol |
title_full |
Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol |
title_fullStr |
Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol |
title_full_unstemmed |
Determinação espectrofotométrica indireta de capsaicinoides em pimentas Capsicum a partir da reação com o complexo de Co(II) com 4-(2-piridilazo) resorcinol |
title_sort |
determinação espectrofotométrica indireta de capsaicinoides em pimentas capsicum a partir da reação com o complexo de co(ii) com 4-(2-piridilazo) resorcinol |
publisher |
Sociedade Brasileira de Química |
series |
Química Nova |
issn |
1678-7064 |
publishDate |
2014-01-01 |
description |
Capsaicinoids (CAPS) are substances responsible for pungency in Capsicum. It is important to quantify these types of compounds owing to their broad application in food, pharmaceuticals, cosmetics and chemical weapons. In this work, we developed an indirect spectrophotometric method based on the colorimetric reaction between CAPS, Co(II) 3.10×10-5 mol L-1 and 4-(2-pyridylazo) resorcinol (PAR) 6.23×10-5 and, in cachaça:water 92:8v/v solutions, for quantification of total CAPS in Capsicum peppers. The product of the reaction is CoPAR2CAPS2 and its absorption in aquo-ethanolic solution at 510 nm is proportional to the total CAPS concentration from 0.60 to 17.94 mg L-1. The values of limit of detection and limit of quantification were 0.0004 and 0.001 mg of CAPS/g of pepper, respectively, with 4% relative standard deviation. The developed method yielded similar results to those obtained from high performance liquid chromatography, with 95% of confidence. |
topic |
capsaicinoids peppers spectrophotometric quantification |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422014000400009&lng=en&tlng=en |
work_keys_str_mv |
AT patriciatonondesouza determinacaoespectrofotometricaindiretadecapsaicinoidesempimentascapsicumapartirdareacaocomocomplexodecoiicom42piridilazoresorcinol AT adrianavitorinorossi determinacaoespectrofotometricaindiretadecapsaicinoidesempimentascapsicumapartirdareacaocomocomplexodecoiicom42piridilazoresorcinol |
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