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The Influence of Different Factors on the Metabolism of Capsaicinoids in Pepper (Capsicum annuum L.) [PDF]

Plants
Pepper is a globally cultivated vegetable known for its distinct pungent flavor, which is derived from the presence of capsaicinoids, a class of unique secondary metabolites that accumulate specifically in pepper fruits.
Yuanling Yang, Chengan Gao, Qingjing Ye, Chenxu Liu, Hongjian Wan, Meiying Ruan, Guozhi Zhou, Rongqing Wang, Zhimiao Li, Ming Diao, Yuan Cheng   +10 more
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The changes of rhizosphere microbial communities in pepper varieties with different capsaicinoids [PDF]

Frontiers in Microbiology
Capsaicinoids are produced uniquely in pepper fruits, and its level determines the commercial quality and health-promoting properties of pepper. So, it is particularly important to increase capsaicinoids content in pepper.
Xin Li, Yan Zhang, Chi Zhou, Xuefeng Li, Xuexiao Zou, Lijun Ou, Yu Tao   +6 more
doaj   +2 more sources

Aggregation-Induced Emission-Fluorescent-Microsphere-Based Lateral Flow Immunoassay for Highly Sensitive Detection of Capsaicinoids [PDF]

Foods
Capsaicinoids (CPCs) are regarded as a typical marker of waste oil, which has emerged as a serious food safety issue in developing countries, necessitating the development of rapid, sensitive, and specific detection methods. In this study, a novel hapten
Yuchen Bai, Xinyue Han, Yang Yang, Zhanhui Wang, Fubin Qiu   +4 more
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The Changes of the Endophytic Bacterial Community from Pepper Varieties with Different Capsaicinoids [PDF]

Microorganisms
Capsaicinoids, the key compounds responsible for pepper pungency, have significant commercial and health value, yet the role of endophytic bacteria in their biosynthesis remains unclear.
Yuxiang Peng, Xiulan He, Yu Tao, Chi Zhou, Xin Li   +4 more
doaj   +2 more sources

Metabolic shift during fermentation in kimchi according to capsaicinoid concentration [PDF]

Heliyon
The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper.
Young Bae Chung, Sung Jin Park, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Hee Park, Sung Gi Min, Hye-Young Seo   +7 more
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Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili [PDF]

Foods
Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of ...
Bingyu Zheng, Yida Wu, Yong Wang, Ying Li   +3 more
doaj   +2 more sources

Research Progress on the Pungency of Capsaicinoids [PDF]

Shipin Kexue, 2023
Capsaicinoids are a class of alkaloids with vanillyl and medium/long-chain fatty acid amide structures, and capsaicin and dihydrocapsaicin are the most pungent capsaicinoids.
FAN Zhiyi, WANG Qiaojun, DENG Weiqin, YANG Lixue, LI Long, WANG Zeliang, CHEN Gong, ZHANG Qisheng
doaj   +1 more source

A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil

Biosensors, 2023
Capsaicinoids, mostly from chili peppers, are widely used in daily life. Capsaicinoids are considered to be markers for the identification of illegal cooking oil (ICO), which is a serious threat to public health.
Wenjing Lyu, Min Ding, Ying Zhou, Mengdan Jiang, Yanru Li, Yanxiang Ding, Zhong Zhang, Xue Wei, Xiaoqing Zhang   +8 more
doaj   +1 more source

Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes

Foods, 2021
The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat
Qianhui Gu, Chaoqun Lu, Kangwen Chen, Xingguang Chen, Pengfei Ma, Zhouping Wang, Baocai Xu   +6 more
doaj   +1 more source

Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR

Current Research in Food Science, 2023
The color and pungency are important indicators for evaluating the quality of chili oil, which are mainly determined by the carotenoids and capsaicinoids, respectively.
Xueying Bai, Peng Wan, Jie Liu, Jingyu Yao, De-Wei Chen   +4 more
doaj   +1 more source