The Investigation of quantitative changes of piperine, capsaicin and curcumin spice extracts in domestic cooking using high performance liquid chromatography
| Date Issued |
|---|
2020-05-08 |
Scientists section.
eISBN 978-9955-15-646-8.
Bibliogr.: p. 33
Introduction: Turmeric, black pepper and chili peppers are long and widely used spices they have great health benefits [1]. The active ingredients of these spices are the alkaloids curcumin, capsaicin and piperine. They have antioxidant, anti-inflammatory, analgesic and other pharmacological effects therefore they are also used for treatment [2,3,4,5,6]. These spices are often exposed to temperature, but many substances are known to decompose under the influence of high temperatures. The aim of investigation was to evaluate quantitative changes of piperine, capsaicin and curcumin in domestic cooking at 100 ºC for 10, 20, 30, 40 minutes. Materials and methods: The study was performed using samples of black pepper, chilli pepper and tumeric spice powder aquired at local super market. The extraction of spice principles was carried out using ultrasonic assisted extraction. The extracts were centrifuged and filtered through 0.45μm filter. Heating bath used for heating spice extracts. PDA detector and ACE C18 analytical column were used. Analytical detection at 340 nm (for piperine), 420 nm (for curcumin) and 280 nm (for capsaicin) was performed with Waters 996 photodiode array detector. Mobile phase consisted of acetonitrile and 0.05% trifluoroacetic acid in water, elution was gradient. Results: The determined amount of extracted spice principles were: piperine – 3.202 mg/g (± 0.046 mg/g), capsaicine 1.708 mg/g (± 0.030 mg/g), curcumine 6.960 mg/g (± 0.046 mg/g). Conclusions: Simulated domestic cooking of extracts at 100ºC showed a significant concentration loss of piperine at first 10 minutes of cooking (24.2 % ±0.8 %), capsaicine reacted to heat as piperine, its biggest loss of concentration was registered at 10 minutes reaching (15.2 % ±1.2 %). Tumeric extract showed constant loss of curcumine measured at approximately 10.7 % from first 10 minutes of heat treatment through 30 minutes of heating, totalin[...].