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Food Chem

Title:		Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: application to adulteration
Author(s):		Ko AY; Musfiqur Rahman M; Abd El-Aty AM; Jang J; Choi JH; Mamun MI; Shim JH;
Address:		"Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea. Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt. Electronic address: abdelaty44@hotmail.com. Department of Chemistry, University of Dhaka, Dhaka 1000, Bangladesh. Biotechnology Research Institute, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, Republic of Korea. Electronic address: jhshim@chonnam.ac.kr"
Journal Title:		Food Chem
Year:		2014
Volume:		20140212
Issue:
Page Number:		326 - 332
DOI:		10.1016/j.foodchem.2014.02.001
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To investigate adulteration in commercial chili powder, the volatile organic compounds of healthy and infected powdered chili pepper were characterized using a solvent-free solid injector (SFSI) coupled with gas chromatography/mass spectrometry (GC/MS). Except for one compound (capillary compound for blank), 43 compounds were identified in healthy and infected chili powder. Specifically, 31, 36, and 41 compounds were identified in healthy, medium-infected, and severely infected chili powder. Among these compounds, acetic acid (13.77%), propanal (2.477%), N-methylpyrrole (1.986%), and 2-methyl-propanal (1.768%) were leading volatiles in the healthy chili powder. In contrast, infected chili powder contained 9,12-octadecadienoic acid, ethyl ester (15.984%), acetic acid (11.249%), hexadecanoic acid, methyl ester (3.3%), N-methylpyrrole (3.221%), and 2-furanmethanol (2.629%) as major compounds. Trimethylamine and isosorbide were detected in both medium and severely infected chili, but not in healthy chili. This means that these compounds could be used as biomarkers to distinguish between healthy and infected chili. The proposed technique was applied to 12 commercial chili powders, and trimethylamine and isosorbide were detected in six samples. These results suggest that a contaminated chili that was added to a healthy one could be successfully identified by a combination of the SFSI and GC/MS"
Keywords:		Acetates/analysis Acetic Acid/analysis Capsicum/*chemistry *Food Contamination Gas Chromatography-Mass Spectrometry/*methods Volatile Organic Compounds/*chemistry Adulteration Chili Healthy Infected Red pepper powder Solid injector;
Notes:		"MedlineKo, Ah-Young Musfiqur Rahman, Md Abd El-Aty, A M Jang, Jin Choi, Jeong-Heui Mamun, M I R Shim, Jae-Han eng Research Support, Non-U.S. Gov't England 2014/03/19 Food Chem. 2014 Aug 1; 156:326-32. doi: 10.1016/j.foodchem.2014.02.001. Epub 2014 Feb 12"