Publication: A simple analytical platform based on thin-layer chromatography coupled with paper-based analytical device for determination of total capsaicinoids in chilli samples
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Issued Date
2017-01-01
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ISSN
00399140
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2-s2.0-84994045562
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Mahidol University
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SCOPUS
Bibliographic Citation
Talanta. Vol.162, (2017), 460-465
Suggested Citation
Phanphruk Dawan, Thiphol Satarpai, Patoomratana Tuchinda, Juwadee Shiowatana, Atitaya Siripinyanond A simple analytical platform based on thin-layer chromatography coupled with paper-based analytical device for determination of total capsaicinoids in chilli samples. Talanta. Vol.162, (2017), 460-465. doi:10.1016/j.talanta.2016.10.077 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/42049
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Title
A simple analytical platform based on thin-layer chromatography coupled with paper-based analytical device for determination of total capsaicinoids in chilli samples
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Abstract
© 2016 A new analytical platform based on the use of thin-layer chromatography (TLC) coupled with paper-based analytical device (PAD) was developed for the determination of total capsaicinoids in chilli samples. This newly developed TLC-PAD is simple and low-cost without any requirement of special instrument or skillful person. The analysis consisted of two steps, i.e., extraction of capsaicinoids from chilli samples by using ethanol as solvent and separation of capsaicinoids by thin-layer chromatography (TLC) and elution of capsaicinoids from the TLC plate with in situ colorimetric detection of capsaicinoids on the PAD. For colorimetric detection, Folin-Ciocalteu reagent was used to detect phenolic functional group of capsaicinoids yielding the blue color. The blue color on the PAD was imaged by a scanner followed by evaluation of its grayscale intensity value by ImageJ program. This newly developed TLC-PAD method provided a linear range from 50 to 1000 mg L−1 capsaicinoids with the limit of detection as low as 50 mg L−1 capsaicinoids. The proposed method was applied to determine capsaicinoids in dried chilli and seasoning powder samples and the results were in good agreement with those obtained by HPLC method.