Results 11 to 20 of about 4,604 (201)

Ultrasound Assisted Extraction of capsaicinoids from peppers [PDF]

Talanta, 2008
The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound ...
Fernández Barbero, Gerardo, García Barroso, Carmelo, Liazid, Ali, Palma Lovillo, Miguel   +3 more
core   +10 more sources

Pressurised Liquid Extraction of Capsaicinoids from Peppers [PDF]

Journal of Agricultural and Food Chemistry, 2006
Se presenta el desarrollo de un método de extracción de capsaicinoides en pimientos mediante la técnica de extracción mediante fluidos ...
Fernández Barbero, Gerardo, García Barroso, Carmelo, Palma Lovillo, Miguel   +2 more
core   +4 more sources

Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq. [PDF]

Agronomy, 2019
The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied.
José Arturo Olguín-Rojas, Oreto Fayos, Lucio Abel Vázquez-León, Marta Ferreiro-González, Guadalupe del Carmen Rodríguez-Jimenes, Miguel Palma, Ana Garcés-Claver, Gerardo F. Barbero   +7 more
doaj   +7 more sources

Is the Quantity of Capsaicin in Food Related to Its Organoleptic and Sensory Effects? A Systematic Review. [PDF]

Food Sci Nutr
This review examined the link between capsaicin levels and extrapolated Scoville Heat Units (SHU), noting inconsistent sensory correlations. Although precise methods like HPLC quantify capsaicin accurately, converting to SHU reduces reliability. Emerging technologies such as electronic tongues and AI may address these limitations, offering standardized
Hayward S, Leaver DJ, Crampton A.
europepmc   +2 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, Maxim F. Landry, Martin Lanteigne, Katherine McQuillan, Hebelin Correa, Russell G. Kerr, Stephen A. Westcott   +6 more
openaire   +3 more sources

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.) [PDF]

, 2020
"Naga Jolokia" (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration.
Espada Bellido, Estrella, Fayos, Oreto, Fernández Barbero, Gerardo, Ferreiro González, Marta, Garcés-Claver, Ana, García Barroso, Carmelo, Olguín-Rojas, José Arturo, Palma Lovillo, Miguel, Velasco González de Peredo, Ana, Vázquez Espinosa, Mercedes   +9 more
core   +3 more sources

Impact of Dihydrocapsaicin on the Metabolism of Efavirenz In Vitro and In Vivo. [PDF]

Pharmacol Res Perspect
Dihydrocapsaicin (DHC) has an inhibitory effect on the metabolism of efavirenz (EFV), which affects the pharmacokinetics of EFV in vivo and in vitro. The drug–drug interaction should be paid attention to when co‐used. ABSTRACT Efavirenz (EFV) is the first‐line treatment for acquired immunodeficiency syndrome.
Wang B, Ma X, Wang X, Chen Y, Zhou Q, Al Mamun A, Wang G, Wang S, Ma X.   +8 more
europepmc   +2 more sources

Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS

Foods, 2022
Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies. A total of 99.8% of the phenols in chili olive
Tilen Zamljen, Ana Slatnar, Metka Hudina, Robert Veberic, Aljaž Medic   +4 more
doaj   +1 more source

Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type

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, Aiqian Ye, Frances M. Wolber, Harjinder Singh   +3 more
openaire   +3 more sources

Application of Hansch’s Model to Capsaicinoids and Capsinoids: A Study Using the Quantitative Structure−Activity Relationship. A Novel Method for the Synthesis of Capsinoids [PDF]

, 2010
We describe a synthetic approach for two families of compounds, the capsaicinoids and capsinoids, as part of a study of the quantitative relationship between structure and ...
Appendino G., Barbero G. F., Barbero G. F., Bennett D. J., Careaga M., Chou J., Constant H. L., Gannett P. M., Hancock C. R., Henderson D. E., Iwai K., Kaga H., Kagan I. A., Kim C. S., Kobata K., Kobata K., Lipinski C. A., Macho A., Macias F. A., Mannhold R., Morris G. C., Nitsch J. P., Ohnuki K., Ohnuki K., Perucka I., Rekker R. F., Rosa A., Sancho R., Surh Y. J., Sutoh K., Torregiani E., Unnikrishnan M. C., Zewdie Y.   +32 more
core   +3 more sources