Results 11 to 20 of about 246 (108)
Pressurized Liquid Extraction of Capsaicinoids from Peppers [PDF]
Journal of Agricultural and Food Chemistry, 2006 A method has been developed for the extraction of capsaicinoids from peppers by pressurized liquid extraction (PLE); these compounds are determined by reverse phase high-performance liquid chromatography (HPLC), with detection by fluorescence spectrophotometry and mass spectrometry (MS).
Fernández Barbero, Gerardo +2 more
openaire +4 more sources
Boron-containing capsaicinoids
RSC Advances, 2021 This study reports on the preparation of eight new boron-containing capsaicinoids bearing long aliphatic chains, and initial bioactivities are reported.
Jennifer A. Melanson +6 more
openaire +3 more sources
Current Research in Food Science, 2023 In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel.
Nan Luo +3 more
openaire +3 more sources
Contents of capsaicinoids in chillies grown in Denmark [PDF]
Food Chemistry, 2017 We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in ...
Duelund, Lars; id_orcid 0000-0002-3786-2822 +1 more
openaire +7 more sources
Diversidad genética del chile habanero, genes y rutas metabólicas que regulan la síntesis de capsaicinoides [PDF]
, 2023 "El objetivo del presente trabajo, fue documentar la diversidad genética del chile habanero, además de los genes genes y las rutas metabólicas que regulan la síntesis de capsaicinoides.
De la Cruz Juárez, Anselmo
core
An Alternate Synthesis of the Capsaicinoids
Bioscience, Biotechnology, and Biochemistry, 1992 Five capsaicinoids, the pungent ingredients of hot peppers, have been efficiently synthesized by a method involving the Wittig reaction between isobutyl triphenylphosphorane and the appropriate lactols (3), followed by the nitrous acid-induced isomerization of the resultant (Z)-olefins (4) to (E)-olefins (5).
KAGA, Harumi +3 more
openaire +2 more sources
Extraction, bioavailability, and bioefficacy of capsaicinoids
Journal of Food and Drug Analysis, 2017 Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardio-
Lu, Muwen, Ho, Chi-Tang, Huang, Qingrong
openaire +2 more sources
Capsaicinoids in the treatment of neuropathic pain: a review [PDF]
Therapeutic Advances in Neurological Disorders, 2013 The treatment of neuropathic pain is difficult. Oral pharmaceuticals have significant side effects, and treatment efficacy tends to be modest. The use of topical analgesics reduces the potential for systemic side effects and allows direct application of medications to the area of pain.
John F. Peppin, Marco Pappagallo
openaire +3 more sources
, 2022 The chromatograms obtained allowed to identify and quantify the fractions of capsaicinoids of the oleoresin of Capsicum sp. (Hot peppers) T2 treatment at 40 ° C and 400 bar, permitted greater extraction as opposed to other conditions, being ...
Gamarra Mendoza, Norma +4 more
core +1 more source
Stability of Capsaicinoid Content at Raised Temperatures [PDF]
Natural Product Communications, 2014 Capsaicinoids, found in the fruits of Capsicum species, contribute to the spiciness of foods. However, the fruits are often subjected to heat, particularly during food preparation and in other high temperature operations, and possible changes in the capsaicinoid content have not been systematically reported. Therefore, this investigation focused on the
Wenhui, Si +3 more
openaire +2 more sources