Antioxidant activity of capsaicinoids in six hot pepper varieties

CHED 274

Leslie Schuster, leslie.schuster@email.stvincent.edu, Saint Vincent College, 300 Fraser Purchase Road, Latrobe, PA 15650 and Jason K. Vohs, jason.vohs@email.stvincent.edu, Department of Chemistry, Saint Vincent College, 300 Fraser Purchase Road, Latrobe, PA 15650.
Capsaicinoids are most widely known for creating the pungent and hot flavor of peppers. Hot pepper varieties contain capsaicinoids, but in different amounts. Two of the most common types of capsaicinoids are capsaicin and dihydrocapsaicin. Hot peppers are also known to be excellent sources of antioxidants such as phenolic acids, vitamin C, and carotenoids. Herein is presented an analysis of capsaicin and dihydrocapsaicin and antioxidant concentrations in a variety of hot peppers determined through HPLC.
 

Undergraduate Research Poster Session: Analytical Chemistry
11:00 AM-1:00 PM, Monday, March 26, 2007 Hyatt Regency Chicago -- Riverside Center, Poster

Division of Chemical Education

The 233rd ACS National Meeting, Chicago, IL, March 25-29, 2007