Magnetic stirring-assisted supported liquid membrane-based extraction of capsaicinoids and their determination in spicy food samples.

A magnetic stirring-assisted supported liquid membrane-based extraction method was developed for determining capsaicinoids in spicy food samples. A porous polypropylene membrane was used as a solid support, with diethyl carbonate introduced for the first time as membrane impregnation solvent. Rotation of the membrane was achieved by integrated magnetic stirrer. Samples were homogenized in ammonium buffer solution (pH 8.0), extracted into the supported liquid membrane for 44 min, and back-extracted into 1 mL methanol for 5 min before analysis. Limits of detection of 4.3, 3.7, and 5.3 μg g-1 were achieved for capsaicin, dihydrocapsaicin, and nordihydrocapsaicin, respectively. Recoveries ranged from 89.5 to 134%, with intra- and inter-day precision below 12% and 15%, respectively. Procedure assessments confirmed improved greenness and practical applicability. The method is simple, low-cost, and environmentally friendly, requiring less than 20 μL of impregnation solvent. The procedure was successfully applied to assess the capsaicinoid profile in spicy food samples.