Development of an LC-MS/MS-Based Quantitative Method for Capsaicinoids in Chili Peppers and Evaluation of Capsaicinoid Contents in Commercially Available Korean Chili Peppers

Key Points

• This research aims to develop a reliable method for quantifying capsaicinoids in chili peppers and evaluate their levels in commercial varieties.
• Developed an LC-MS/MS-based method for quantitative analysis of capsaicinoids.
• Evaluated capsaicinoid contents in various commercially available Korean chili peppers.
• The developed method successfully quantified capsaicinoids, demonstrating high sensitivity and accuracy.
• Commercial chili peppers showed varying levels of capsaicinoids, highlighting differences in quality and potency.