Submitted to: Georgia Academy of Sciences Meeting
Publication Type: Abstract Only
Publication Acceptance Date: August 1, 2002
Publication Date: September 1, 2002
Citation: Jarret, R.L. Using eia to quantify capsaicinoids in chiles (capsicum spp.). Georgia academy of sciences meeting, 2002. Georgia journal of science 60:122 (2002). Technical Abstract: HPLC is routinely used for the quantification of capsaicinoids in pepper ("Capsicum" spp.) fruit. We evaluated an alternative approach - an enzyme immunoassay (EIA). Total capsaicinoids were methanol-extracted from fresh or previously frozen fruit tissue of 15 genotypes representing five "Capsicum" spp. Extracts were assayed using HPLC and a commercially available capsaicin immunoassay kit. Correlation of capsaicinoid values obtained using the two techniques were significant. Capsaicinoid values among samples ranged from p ug/g F.W. in Bell pepper to > 5,000ug/g F.W. in a small-fruited "Capsicum frutescens" from Guatemala. Capsaicinoid values varied widely within and between species. The data presented indicate that capsaicinoids can be accurately quantified in "Capsicum" fruit EIA.