Capsaicin is the major constituent of the class of compounds called capsaicinoids that are responsible for the anticarcinogenic, antibacterial, and antioxidant properties of hot peppers, resulting in an increased interest to accurately determine its concentration. In order to determine it, electrochemical methods were used for a lower cost and more sensitive determination of concentration as compared to traditional methods such as HPLC. The electrochemical properties of capsaicin have been measured at low concentrations (2 � 10 �mol�L�1) using carbon screen printed electrodes. The aim of this study is to determine the concentration of capsaicin in various hot peppers and local salsa samples. Experimental conditions influencing determination of capsaicin concentration including pH and accumulation time were optimized. This optimized procedure was used to determine the concentration of capsaicin in various hot peppers and local produced salsa samples.

Determination of capsaicin concentration in hot peppers and salsas using carbon screen printed electrodes

245th National Meeting (2013)

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