Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers

Table 1

Some validation parameters for the HPLC determinations of the major polyphenols, ascorbic acid, and capsaicinoids.

	LOD μg/mL	LOQ μg/mL	Linearity range μg/mL	Linearity curve
Catechin	2.625	8.75	0–50		0.899
Naringenin-diglucoside	0.0318	0.106	0–50		0.899
Quercetin-3-glucoside	1.083	3.61	0–50		0.983
Luteolin-glucoside	1.018	3.39	0–50		0.979
Kaempferol-derivative	0.0208	0.069	0–50		0.899
Ascorbic acid	2.500	0.750	30–120		0.997
Nordihydrocapsaicin	0.003	0.008	0–0.07–1.1		0.997
Capsaicin	0.004	0.01	0.1–5		0.998
Dihydrocapsaicin	0.002	0.007	0.3–6		0.998

From previously published research work on HPLC determination of capsaicinoids by Daood et al. [27].