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Indian Journal of Pharmaceutical Education and ResearchNOW IN
Article

Validation of Capsaicin in Indian Capsicum Species Through RP-HPLC

Mrinmoy Nag1, Joydeb Chanda1, Rajarshi Biswas1, Naif Abdullah Al-Dhabi2, V. Duraipandiyan2, Pratim Banerji3, Pulok K. Mukherjee1★★ Corresponding author

  1. 1School of Natural Product Studies, Department of Pharmaceutical Technology, Jadavpur University, Kolkata-700032, INDIA.
  2. 2Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh-11451, SAUDI ARABIA.
  3. 3Ulysses Research Foundation, 125, Rashbehari Avenue, Kolkata 700029, West Bengal, INDIA.

CORRESPONDENCE

Pulok K. Mukherjee

School of Natural Product Studies, Department of Pharmaceutical Technology, Jadavpur University, Kolkata-700032, INDIA.

naturalproductm@gmail.com

Received: 30-08-2016; Revised: 17-11-2016; Accepted: 02-02-2017.

Volume 51, Issue 2 · pp. 337–342 · PUBLISHED 2017 · DOI: 10.5530/ijper.51.2.40

View on IJPER original site ↗

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.

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    Nag, M., Chanda, J., Biswas, R., Al-Dhabi, N. A., Duraipandiyan, V., Banerji, P., & Mukherjee, P. K. (2017). Validation of Capsaicin in Indian Capsicum Species Through RP-HPLC. Indian Journal of Pharmaceutical Education and Research, 51(2), 337–342. https://doi.org/10.5530/ijper.51.2.40