Results 51 to 60 of about 4,604 (201)

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science. [PDF]

Food Sci Nutr
Molecular sensory science method was performed to characterize the key odorants in three kinds of Sichuan hotpot oil. The special aroma compounds were significantly different in three kinds of hotpot oil with different chili pepper cultivars. ABSTRACT In this study, the molecular sensory science method was used to characterize the key odorants in three
Li X, Zhang Z, Li B, Luo Q, Chen Q, Chitrakar B, Wu G, Huang L.   +7 more
europepmc   +2 more sources

Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli

Journal of Horticultural Sciences, 2015
Determination of capsaicinoids content in various products from seven chilli cultivars was made. Capsaicin, the major element among capsaicinoids, is found primarily in the fruit of Capsicum to which it provides spicy flavor.
M Bhagawati, A Saikia
doaj   +1 more source

Simultaneous Quantification of Phenolic Compounds and Capsaicinoids in Chili Peppers Using Ultra‐High Performance Liquid Chromatography‐Tandem Mass Spectrometry

Food Safety and Health, EarlyView.
A UHPLC‐MS/MS method was developed to simultaneously quantify four capsaicinoids and 19 phenolic compounds, the key bioactive constituents in chili peppers. It exhibits high sensitivity, low matrix effects, excellent accuracy, and precision, enabling reliable detection in chili samples.
Shaoyun Wu, Xue Feng, Haixiao Ma, Yinfeng Zhao, Zhenying Sun, Meiling Zhang, Zehua Ke, Jing Qiu, Yongzhong Qian, Guiqiao Liu, Rui Weng   +10 more
wiley   +1 more source

Development of an immunochromatographic strip assay for three major capsaicinoids based on an ultrasensitive monoclonal antibody

Food and Agricultural Immunology, 2018
The problem of waste oil is a food safety issue that requires urgent resolution. In this study, a novel hapten was designed for the rapid detection of capsaicinoids, a marker of waste oil, and a monoclonal antibody (MAb) 5D7 was generated that is ...
Jiajia Sun, Liqiang Liu, Shanshan Song, Gang Cui, Hua Kuang   +4 more
doaj   +1 more source

Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

Foods, 2015
The maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids ...
Qumer Iqbal, Muhammad Amjad, Muhammad Rafique Asi, Agustin Ariño, Khurram Ziaf, Aamir Nawaz, Tanveer Ahmad   +6 more
doaj   +1 more source

Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity

Molecules, 2023
The affinity of specific phenolic compounds (PCs) and capsaicinoids (CAPs) present in three Capsicum annuum varieties (Friariello, Cayenne and Dzuljunska Sipka) to the transient receptor potential vanilloid member 1 (TRPV1) was investigated by ...
Deborah Giordano, Angelo Facchiano, Paola Minasi, Nunzio D’Agostino, Mario Parisi, Virginia Carbone   +5 more
doaj   +1 more source

Topical herbal therapies for treating osteoarthritis (review) [PDF]

, 2013
Background Before extraction and synthetic chemistry were invented, musculoskeletal complaints were treated with preparations from medicinal plants. They were either administered orally or topically.
Cameron, Melainie, Chrubasik, Sigrun
core   +2 more sources

Analytical Quality by Design‐Guided Optimisation and Validation of a Short‐Run Stability‐Indicating Reverse‐Phase Ultra‐Fast Liquid Chromatography (RP‐UFLC) Method for the Quantitation of Nonivamide

Biomedical Chromatography, Volume 40, Issue 5, May 2026.
ABSTRACT Nonivamide (NON), a capsaicin analogue with similar pharmacological effects, is used in pain management, yet limited information exists on its accurate quantification by reverse‐phase liquid chromatography. A cost‐effective, efficient and precise RP‐HPLC method was developed, optimised using response surface methodology (central composite ...
Phindile Mahlangu, Madan S. Poka, Pedzisai A. Makoni, Bwalya A. Witika   +3 more
wiley   +1 more source

Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research

Mass Spectrometry Reviews, Volume 45, Issue 2, Page 429-452, March/April 2026.
ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke, Liang Jiang, Morphy Dumlao, William A. Donald   +3 more
wiley   +1 more source

Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder [PDF]

, 2014
The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp).
Alberto, Maria Rosa, Isla, Maria Ines, Ordóñez, Roxana Mabel, Rivas, Marisa Ayelen, Sayago, Jorge Esteban, Vignale, Nilda Dora, Zampini, Iris Catiana   +6 more
core   +1 more source