İstanbul Journal of Pharmacy

SUBMITINFORMATION
EnglishTürkçe

Research Article


DOI :10.26650/IstanbulJPharm.2021.909411   IUP :10.26650/IstanbulJPharm.2021.909411    Full Text (PDF)

Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry

İbrahim Daniş, Duri Şehvar Ünal

Background and Aims: A sensitive, accurate and precise method has been developed for the determination of Capsaicin from pain patches by Gas chromatography Mass Spectrometry (GC-MS). Capsaicin has irritant effects in high concentrations, so these effects can be minimized by knowing the amount present in pain patches for the efficacy and safety of patches. Methods: Capsaicin was extracted by using liquid-liquid extraction from patches. The Gas Chromatographic separation was performed by using 5% diphenyl 95% dimethylpolysiloxane column with high a purity 2 mL/min flow rate helium gas. The separation was made with a gradient oven temperature program. The oven temperature started at 250°C and was increased to 275°C at 10°C.min-1 ramp rate and held at 275°C for 2.5 min. The injection port was adjusted at 300°C and a split injection mode was used. The analysis was carried out in a split mode of 5:1. MS ionization potential was determined at 70 eV. Results: The calibration curve was found to be linear in the range 5 - 50 μg/mL. The limits of detection and quantification for capsaicin was found to be 3.46 μg/mL and 5 μg/mL, respectively. The method developed was validated and successfully applied to the patch analysis. Conclusion: This method is simple, reproducible, and can be used safely for the routine analysis of Capsaicin without derivatization. This study has the potential how to calculate the Scoville Heat Units (SHU) of pain patches that contain Capsaicin. The amount of Capsaicin in the pain patch, its irritant effects, and its efficacy and safety appear to be low when evaluated by the SHU.

Keywords: Capsicum, Capsaicin, pain patch, gas chromatography-mass spectrometry, Scoville

PDF View

References

  • Anand, P., & Bley, K. (2011). Topical capsaicin for pain manage-ment: therapeutic potential and mechanisms of action of the new high-concentration capsaicin 8% patch. British Journal of Anaesthesia, 107(4), 490-502. https://doi.org/10.1093/bja/aer260 google scholar
  • Ashwini, D., Usha, S. G., Ajitha, A., & Rao, V. U. M. (2015). Extraction of capsaicin from capsicum frutescens. l and its estimation by rp-hplc method. World Journal of Pharmacy and Pharmaceutical Sciences, 4(9), 839-848. google scholar
  • Baranidharan, G., Das, S., & Bhaskar, A. (2013). A review of the high-concentration capsaicin patch and experience in its use in the management of neuropathic pain. Therapeutic Ad-vances in Neurological Disorders, 6(5), 287-297. https://doi. org/10.1177/1756285613496862 google scholar
  • Barbero, G. F., Liazid, A., Ferreiro-Gonzalez, M., Palma, M., & Barroso, C. G. (2016). Fast separation of capsaicinoids from peppers by re-versed phase ultra-performance liquid chromatography: compa-ration with traditional high-performance liquid chromatography methods. International Journal of Food Properties, 19(5), 984-992. https://doi.org/10.1080/10942912.2015.1050673 google scholar
  • Benzon, H. T., Rathmell, J. P., Wu, C. L., Turk, D. C., Argoff, C. E., & Hurley, R. W. (2013). Practical Management of Pain: Fifth Edition. El-sevier Inc. https://doi.org/10.1016/C2009-0-64063-0 google scholar
  • Bononi, M., & Tateo, F. (2012). Determination of capsaicinoids from dried pepper fruits by fast-gas chromatography. Italian Journal of Food Science, 24(1), 49-54. google scholar
  • Christo, P. J., & Cauley, B. D. (2009). Chapter 36 - Postherpetic Neu-ralgia. In: Current Therapy in Pain. Elsevier Inc. pp. 261-267. https:// doi.org/10.1016/B978-1-4160-4836-7.00036-5 google scholar
  • Ciulu-Costinescu, F., Calina, D., Chirigiu, L., Averis, L. M. E., Rosules-cu, E., & Bubulica, M. V. (2015). Identification and quantification of capsaicin from capsicum annuum L. by RP-HPLC. Revista de Chi-mie, 66(12), 1946-1949. google scholar
  • Daood, H. G., Halasz, G., Palotas, G., Palotas, G., Bodai, Z., & Helyes, L. (2015). HPLC determination of capsaicinoids with cross-linked C18 column and buffer-free eluent. Journal of Chromatographic Science, 53(1), 135-143. https://doi.org/10.1093/chromsci/ bmu030 google scholar
  • Govindarajan, V. S., & Sathyanarayana, M. N. (1991). Capsicum-production, technology, chemistry, and quality. part v. ımpact on physiology, pharmacology, nutrition, and metabolism; struc-ture, pungency, pain, and desensitization sequences. Critical Reviews in Food Science and Nutrition, 29(6), 435-473. https://doi. org/10.1080/10408399109527536 google scholar
  • Ha, J., Han, K. J., Kim, K. J., & Jeong, S. W. (2008). Gas chromato-graphic analysis of capsaicin in gochujang. Journal of AOAC Inter-national, 91(2), 387-391. google scholar
  • Kaale, E., Van Schepdael, A., Roets, E., & Hoogmartens, J. (2002). Determination of capsaicinoids in topical cream by liquid-liq-uid extraction and liquid chromatography. Journal of Pharma-ceutical and Biomedical Analysis, 30(4), 1331-1337. https://doi. org/10.1016/s0731-7085(02)00476-4 google scholar
  • Kopec, S. E., DeBellis, R. J., & Irwin, R. S. (2002). Chemical analysis of freshly prepared and stored capsaicin solutions: implications for tussigenic challenges. Pulmonary Pharmacology & Therapeu-tics, 15(6), 529-534. https://doi.org/10.1006/pupt.2002.0394 google scholar
  • Kuzma, M., Fodor, K., Boros, B., & Perjesi, P (2015). Development and validation of an HPLC-DAD analysis for pharmacopoeial qualifica-tion of industrial capsicum extracts. Journal of Chromatographic Science, 53(1), 16-23. https://doi.org/10.1093/chromsci/bmu004">https://doi.org/10.1093/chromsci/bmu004 Laklouk, M., & Baranidharan, G. (2016). Profile of the capsaicin 8% patch for the management of neuropathic pain associated with postherpetic neuralgia: safety, efficacy, and patient acceptabil-ity. Patient Preference and Adherence, 10, 1913-1918. https://doi. org/10.2147/PPA.S76506 google scholar
  • Lu, M., Ho, C., & Huang, Q. (2017). Extraction, bioavailability, and bioefficacy of capsaicinoids. Journal of Food and Drug Analysis, 25(1), 27-36. https://doi.org/10.1016/j.jfda.2016.10.023 google scholar
  • Moon, J. Y., Lee, P. B., Kim, Y. C., Lee, S. C., Nahm, F. S., & Choi, E. (2017). Efficacy and safety of 0.625% and 1.25% capsaicin patch in peripheral neuropathic pain: multi-center, randomized, and semi-double blind controlled study. Pain Physician, 20(2), 27-35. google scholar
  • Pena-Alvarez, A., Alvarado, L. A., & Vera-Avila, L. E. (2012). Analysis of capsaicin and dıhydrocapsaicin in hot peppers by ultrasound assısted extractıon followed by gas chromatography-mass spec-trometry. Instrumentation Science & Technology 40(5), 429-440. https://doi.org/10.1080/10739149.2012.679719 google scholar
  • Pena-Alvarez, A., Ramfrez-Maya, E., & Alvarado-Suarez, L. A. (2009). Analysis of capsaicin and dihydrocapsaicin in peppers and pep-per sauces by solid phase microextraction-gas chromatography-mass spectrometry. Journal of Chromatography. A, 1216(14), 2843-2847. https://doi.org/10.1016/j.chroma.2008.10.053 google scholar
  • Surh, Y. J., & Lee, S. S. (1995). Capsaicin, a double-edged sword: toxicity, metabolism, and chemopreventive potential. Life Sciences, 56(22), 1845-1855. https://doi.org/10.1016/0024-3205(95)00159-4 google scholar
  • Tresh, J. (1876). Isolation of capsaicin. The Pharmaceutical Journal of Transactions, 6, 941-947. google scholar
  • Usman, M. G., Rafii, M. Y., Ismail, M. R., Malek, M. A., & Latif, M. A. (2014). Capsaicin and dihydrocapsaicin determination in chili pepper genotypes using ultra-fast liquid chromatogra-phy. Molecules, 19(5), 6474-6488. https://doi.org/10.3390/mol-ecules19056474 google scholar
  • You, Y., Uboh, C. E., Soma, L. R., Guan, F., Taylor, D., Li, X., Liu, Y., & Chen, J. (2013). Validated UHPLC-MS-MS method for rapid analysis of capsaicin and dihydrocapsaicin in equine plasma for doping control. Journal of Analytical Toxicology, 37(2), 122-132. https://doi.org/10.1093/jat/bks098 google scholar

Citations

Copy and paste a formatted citation or use one of the options to export in your chosen format


EXPORT



APA

Daniş, İ., & Ünal, D. (2021). Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry. İstanbul Journal of Pharmacy, 51(3), 386-391. https://doi.org/10.26650/IstanbulJPharm.2021.909411


AMA

Daniş İ, Ünal D. Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry. İstanbul Journal of Pharmacy. 2021;51(3):386-391. https://doi.org/10.26650/IstanbulJPharm.2021.909411


ABNT

Daniş, İ.; Ünal, D. Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry. İstanbul Journal of Pharmacy, [Publisher Location], v. 51, n. 3, p. 386-391, 2021.


Chicago: Author-Date Style

Daniş, İbrahim, and Duri Şehvar Ünal. 2021. “Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry.” İstanbul Journal of Pharmacy 51, no. 3: 386-391. https://doi.org/10.26650/IstanbulJPharm.2021.909411


Chicago: Humanities Style

Daniş, İbrahim, and Duri Şehvar Ünal. “Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry.” İstanbul Journal of Pharmacy 51, no. 3 (Jul. 2024): 386-391. https://doi.org/10.26650/IstanbulJPharm.2021.909411


Harvard: Australian Style

Daniş, İ & Ünal, D 2021, 'Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry', İstanbul Journal of Pharmacy, vol. 51, no. 3, pp. 386-391, viewed 2 Jul. 2024, https://doi.org/10.26650/IstanbulJPharm.2021.909411


Harvard: Author-Date Style

Daniş, İ. and Ünal, D. (2021) ‘Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry’, İstanbul Journal of Pharmacy, 51(3), pp. 386-391. https://doi.org/10.26650/IstanbulJPharm.2021.909411 (2 Jul. 2024).


MLA

Daniş, İbrahim, and Duri Şehvar Ünal. “Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry.” İstanbul Journal of Pharmacy, vol. 51, no. 3, 2021, pp. 386-391. [Database Container], https://doi.org/10.26650/IstanbulJPharm.2021.909411


Vancouver

Daniş İ, Ünal D. Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry. İstanbul Journal of Pharmacy [Internet]. 2 Jul. 2024 [cited 2 Jul. 2024];51(3):386-391. Available from: https://doi.org/10.26650/IstanbulJPharm.2021.909411 doi: 10.26650/IstanbulJPharm.2021.909411


ISNAD

Daniş, İbrahim - Ünal, Duri Şehvar. “Capsaicin determination from pain patch for the calculation of Scoville heat units by gas chromatography-mass spectrometry”. İstanbul Journal of Pharmacy 51/3 (Jul. 2024): 386-391. https://doi.org/10.26650/IstanbulJPharm.2021.909411



TIMELINE


Submitted04.04.2021
Accepted04.04.2021
Published Online30.12.2021

LICENCE


Attribution-NonCommercial (CC BY-NC)

This license lets others remix, tweak, and build upon your work non-commercially, and although their new works must also acknowledge you and be non-commercial, they don’t have to license their derivative works on the same terms.


SHARE




Istanbul University Press aims to contribute to the dissemination of ever growing scientific knowledge through publication of high quality scientific journals and books in accordance with the international publishing standards and ethics. Istanbul University Press follows an open access, non-commercial, scholarly publishing.