Optimisation of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of the Brazilian Chili Pepper (Capsicum chinense) Volatile Fraction

Authors

  • Marla Sganzerla Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
  • Cristiano Augusto Ballus Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Av. Roraima 1000, 97105-900, Santa Maria, RS, Brazil.
  • Stefany Grützman Arcari Federal Institute of Santa Catarina (IFSC), Campus São Miguel do Oeste, 89900-000 São Miguel do Oeste, SC, Brazil.
  • Itallo Dirceu Costa Silva Faculty of Agricultural Engineering, University of Campinas (UNICAMP), Av. Cândido Rondon 501, 13083-875 Campinas, SP, Brazil.
  • José Teixeira Filho Faculty of Agricultural Engineering, University of Campinas (UNICAMP), Av. Cândido Rondon 501, 13083-875 Campinas, SP, Brazil.
  • Helena Teixeira Godoy Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.

DOI:

https://doi.org/10.9734/bpi/cpafs/v7/8712A

Keywords:

Habanero pepper, HS-SPME, aroma compounds, central composite design

Abstract

Characterising the aroma of foods is challenging because of the large number and variety of volatile compounds and the matrix complexity. Headspace solid-phase microextraction (HS-SPME) is usually employed for volatile compound extraction. Capsicum chinense peppers are important in Brazil because their characteristic aroma is fundamental to several traditional dishes. The optimal HS-SPME extraction temperature and extraction time for Brazilian Capsicum chinense fruits (Habanero peppers) for the gas chromatography-mass spectrometry (CG-MS) analysis. A central composite design and Derringer’s desirability function were used to simultaneously evaluate the 'total sum of the peak areas' and 'number of extracted compounds' responses. The optimal results were achieved using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre at 40°C with an extraction time of 30 min. Eighty-two compounds were identified, and the most abundant compounds were hexyl isovalerate, cis-hexenylisovalerate, hexyl 3-methylbutanoate, 3,3-dimethylcyclohexanol, longifolene, and 2-methyl-1-tetradecene. 2,3-Dimethylcyclohexanol and longifolene were detected in Habanero peppers for the first time.

Downloads

Published

2024-02-10

How to Cite

Marla Sganzerla, Cristiano Augusto Ballus, Stefany Grützman Arcari, Itallo Dirceu Costa Silva, José Teixeira Filho, & Helena Teixeira Godoy. (2024). Optimisation of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of the Brazilian Chili Pepper (Capsicum chinense) Volatile Fraction. Current Perspectives in Agriculture and Food Science Vol. 7, 43–66. https://doi.org/10.9734/bpi/cpafs/v7/8712A

Issue

Current Perspectives in Agriculture and Food Science Vol. 7

Section

Chapters