Table 2.
HPLC analysis showing different parameters for Total Flavonoid contents, Total phenolic contents, Ascorbic acid, Capsaicin and Dihydrocapsaicin
| Components | LOD (µg/g) | LOQ (µg/g) | Linearity range (µg/ml) | Linearity curve | Retention time (min) | R2 |
|---|---|---|---|---|---|---|
| Total flavonoid contents | 126 | 382 | 2-8 | Y = 0.297x + 0.5712 | 2.6 | 0.94 |
| Total Phenolic contents | 3.53 × 10−06 | 1.07 × 10−05 | 0-1 | Y = 354597x + 13,311 | 3.7 | 0.95 |
| Ascorbic acid | 6.3 × 10−05 | 1.93 × 10−05 | 1-6 | Y = 300220x | 2.8 | 0.98 |
| Capsaicin | 21 | 60 | 0-800 | Y = 50.681x-875.55 | 2.79 | 0.997 |
| Dihydrocapsaicin | 40 | 130 | 0-800 | Y = 25.494x-113.85 | 3.5 | 0.999 |