About: Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection     Goto   Sponge   NotDistinct   Permalink

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  • The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work was to determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ratio 40:60 (v/v,%). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utilized this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in Takanotsume cultivar.
  • The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work was to determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ratio 40:60 (v/v,%). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utilized this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in Takanotsume cultivar. (en)
Title
  • Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection
  • Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection (en)
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  • Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection
  • Study of capsaicin content in various parts of pepper fruit by high performance liquid chromatography with electrochemical detection (en)
skos:notation
  • RIV/00216224:14310/07:00020267!RIV10-GA0-14310___
http://linked.open...avai/riv/aktivita
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  • P(1M06030), P(GP525/04/P132)
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  • 1
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  • 453229
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  • RIV/00216224:14310/07:00020267
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  • electrochemical detection; liquid chromatography; capsaicin; pepper fruit (en)
http://linked.open.../riv/klicoveSlovo
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  • SI - Slovinská republika
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  • [E3AECF95BBDE]
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  • Acta Chim. Slov.
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http://linked.open...v/svazekPeriodika
  • 54
http://linked.open...iv/tvurceVysledku
  • Adam, Vojtěch
  • Babula, P.
  • Kizek, René
  • Křížková, Soňa
  • Stavělíková, H.
  • Havel, L.
  • Ryant, P.
  • Horna, A.
  • Šupálková, V.
issn
  • 1318-0207
number of pages
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  • 14310
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