Two ultrasonic systems were compared with different settings for extraction of capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin) from chili peppers. The first system was ultrasonic homogenizer using an ultrasonic probe operating at a working frequency of 20 kHz, with variable setting of power output. The second one was ultrasonic cleaner operating at a working frequency of 35kHz, with fixed power output of 50 W. Determination of the optimum extraction procedures was performed by comparison of the extraction yields. Content of capsaicinoids was determined by high-performance liquid chromatography-mass spectrometry (HPLC-MS). Optimization studies of extractions by both ultrasonic systems were performed. Ten various real samp...
AbstractChili peppers are widely utilized in the world as savory food additives due the pungency ind...
Práce se zabývá extrakcí a stanovením kapsaicinoidů. První část popisuje kapsaicinoidy, jejich rozdě...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoi...
Chili (Capsicum frutescens) is one of foodstuffs whose price is fluctuate and still not processed we...
En este trabajo se ha desarrollado una técnica de extracción de capsaicinoides en pimientos mediante...
The extraction of flavoring compounds from different plants and aromatic herbs has been using since ...
Abstract Many recent studies concerning the medicinal use of capsaicin as a bioactive compound, jus...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
Diplomsko delo prikazuje analizo ekstraktov rdeče čili paprike (Capsicum annuum L.) iz nemškega podj...
<p>A simple method for the extraction of two major capsaicinoids from habanero peppers, using near-i...
Čili papričice jedan su od glavnih sastojaka raznih kulinarskih tradicija diljem svijeta. Osim kulin...
Se presenta el desarrollo de un método de extracción de capsaicinoides en pimientos mediante la técn...
Čili je začimba, ki prihaja iz rodu rdečih paprik. Izvira iz Amerike. Pri pripravi hrane se uporablj...
AbstractChili peppers are widely utilized in the world as savory food additives due the pungency ind...
Práce se zabývá extrakcí a stanovením kapsaicinoidů. První část popisuje kapsaicinoidy, jejich rozdě...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoi...
Chili (Capsicum frutescens) is one of foodstuffs whose price is fluctuate and still not processed we...
En este trabajo se ha desarrollado una técnica de extracción de capsaicinoides en pimientos mediante...
The extraction of flavoring compounds from different plants and aromatic herbs has been using since ...
Abstract Many recent studies concerning the medicinal use of capsaicin as a bioactive compound, jus...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
Diplomsko delo prikazuje analizo ekstraktov rdeče čili paprike (Capsicum annuum L.) iz nemškega podj...
<p>A simple method for the extraction of two major capsaicinoids from habanero peppers, using near-i...
Čili papričice jedan su od glavnih sastojaka raznih kulinarskih tradicija diljem svijeta. Osim kulin...
Se presenta el desarrollo de un método de extracción de capsaicinoides en pimientos mediante la técn...
Čili je začimba, ki prihaja iz rodu rdečih paprik. Izvira iz Amerike. Pri pripravi hrane se uporablj...
AbstractChili peppers are widely utilized in the world as savory food additives due the pungency ind...
Práce se zabývá extrakcí a stanovením kapsaicinoidů. První část popisuje kapsaicinoidy, jejich rozdě...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...