Add to ORKGThe present paper describes the application of Fast-gas chromatography (GC) to quantify the capsaicinoid content in dried pepper fruit with the aim to calculate the Scoville heat values (SHVs) for routine quality control. Fast-GC was used to analyse various samples of dried pepper fruits with a wide distribution of SHVs. The calibration curves demonstrated a polynomial model in the range of 3.0-195.0 \u3bcg mL-1 for capsaicin and 2.6-105.0 \u3bcg mL-1 for dihydrocapsaicin and nordihydrocapsaicin, with correlation coefficients of 0.996 and 0.997, respectively. The data showed an intraday relative standard deviation (RSD) <5% and an interday relative repeatability standard deviation (RSDr) <6%
The simultaneous determination of three capsaicinoids in raw red pepper and in foods was studied by ...
A survey was conducted to screen 90 hot pepper accessions selected from the USDA germplasm collectio...
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an ext...
This article reports the development of a rapid and reproducible method of HPLC with fluorescence de...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
AbstractChili peppers are widely utilized in the world as savory food additives due the pungency ind...
Crude extracts from hot pepper fruits having insecticidal and acaricidal performance were used for d...
Capsaicin is a commonly used phytochemical, well-known by its pharmacological properties as analgesi...
Environmentally compatible pest-control agents for use on vegetable crops are needed to replace pest...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
Direct spectrophotometric determination of capsaicinoids content in Chiltepin pepper was investigate...
High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, an...
En este trabajo se ha desarrollado una técnica de extracción de capsaicinoides en pimientos mediante...
The capsaicin content in parts (placenta, seeds and periderm) of some peppers grown in some parts of...
The feature of chili pepper (Capsicum sp.) is its peculiar pungency, whose principle is called capsa...
The simultaneous determination of three capsaicinoids in raw red pepper and in foods was studied by ...
A survey was conducted to screen 90 hot pepper accessions selected from the USDA germplasm collectio...
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an ext...
This article reports the development of a rapid and reproducible method of HPLC with fluorescence de...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
AbstractChili peppers are widely utilized in the world as savory food additives due the pungency ind...
Crude extracts from hot pepper fruits having insecticidal and acaricidal performance were used for d...
Capsaicin is a commonly used phytochemical, well-known by its pharmacological properties as analgesi...
Environmentally compatible pest-control agents for use on vegetable crops are needed to replace pest...
Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found ...
Direct spectrophotometric determination of capsaicinoids content in Chiltepin pepper was investigate...
High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, an...
En este trabajo se ha desarrollado una técnica de extracción de capsaicinoides en pimientos mediante...
The capsaicin content in parts (placenta, seeds and periderm) of some peppers grown in some parts of...
The feature of chili pepper (Capsicum sp.) is its peculiar pungency, whose principle is called capsa...
The simultaneous determination of three capsaicinoids in raw red pepper and in foods was studied by ...
A survey was conducted to screen 90 hot pepper accessions selected from the USDA germplasm collectio...
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an ext...