Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Indirect Spectrophotometric Determination Of Capsaicinoids In Capsicum Peppers Using The Reaction Of Complex Co(ii) With 4-(2-pyridylazo) Resorcinol [determinação Espectrofotométrica Indireta De Capsaicinoides Em Pimentas Capsicum A Partir Da Reação Com O Complexo De Co(ii) Com 4-(2-piridilazo) Resorcinol]|
|Author:||De Souza P.T.|
|Abstract:||Indirect spectrophotometric determination of capsaicinoids in capsicum peppers using the reaction of complex co(ii) with 4-(2-PYRIDYLAZO) 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 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.|
|Editor:||Sociedade Brasileira de Quimica|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.