High Performance Liquid chromatography method for evaluating chemical composition of food supplements containing extract of Capsicum annuum L. fruits

Aim: To perform the qualitative and quantitative analysis of active compounds in food supplements, containing extract of Capsicum annuum L. fruits, using high performance liquid chromatography method. Objectives: To optimize high performance liquid chromatography (HPLC) method for qualitative and quantitative analysis of active compounds in food supplements, containing extract of Capsicum annuum L. fruits; to perform validation of selected HPLC method; to perform quantitative analysis of active compounds in selected food supplements and paprika spices; to compare declared and actual composition of selected food supplements and paprika spices. Method: Active compounds in selected food supplements and spices were evaluated qualitatively and quantitatively using high performance liquid chromatography. The system of two solvents was used: A - trifluoroacetic acid 0,1 %, B – acetonitrile. The column was thermostated at 25 °C, injection volume was 10 μl, solvent flow rate 1 ml/min, detection of analytes was performed at 280 nm wavelength. Results and discussion: Capsaicin was identified in only one of the selected food supplements. The concentration of active compound was not labeled, so it was impossible evaluating whether the labeled information was correct. Capsaicinoids were absent in all of the rest food supplements. The selected spices showed a concentration of 0,367 – 4,275 μg/g of total capsaicinoids, while the differences between capsaicinoid content in spices from China and Spain were significant