Detection of capsaicinoids in capsicum fruit using surface plasmon resonance immunosensor

Takeshi Onodera, Skengxi Tian, Rui Yatabe, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

Detection method of capsaicmoids such as capsaicin, dihydrocapsaicin and nordihydrocapsaicin was developed using anti-homovalic acid-ConchoIepas concholepas hemocyanin (CCH) polyclonal antibodies and surface plasmon resonance (SPR) sensor with indirect competitive assay method. Extraction procedure of capsaicinoids from Capsicum fruit was also developed. As a result, limits of detection for capsaicin, dihidrocapsaicin and nordihydrocapsaicin were 27 ppb, 35 ppb and 50 ppb, respectively The reduction of responses in SPR measurements with indirect competitive method for recovered samples of sweet peppers such as Bell pepper and Shishitougarashi were not observed. Nine kinds of hot peppers (eg. Habanero, Trinidad scorpion), which have different Scovile heat unit (SHU), were also tested. The reductions of sensor responses for the hot peppers were observed. It is likely that samples extracted from Capsicum fruit of the hot peppers contained capsaicinoids. It was found that the responses of the SPR immunosensor depended on SHU of each hot pepper.

Original languageEnglish
Pages (from-to)218-223
Number of pages6
JournalIEEJ Transactions on Sensors and Micromachines
Volume136
Issue number6
DOIs
Publication statusPublished - Jan 1 2016

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Immunosensors
Surface plasmon resonance
Fruits
Sensors
Antibodies
Assays
Acids
Hot Temperature

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Cite this

Detection of capsaicinoids in capsicum fruit using surface plasmon resonance immunosensor. / Onodera, Takeshi; Tian, Skengxi; Yatabe, Rui; Toko, Kiyoshi.

In: IEEJ Transactions on Sensors and Micromachines, Vol. 136, No. 6, 01.01.2016, p. 218-223.

Research output: Contribution to journalArticle

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