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

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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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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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)
skos:prefLabel	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	P
http://linked.open...avai/riv/aktivity	P(1M06030), P(GP525/04/P132)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Křížková, Soňa Adam, Vojtěch Kizek, René
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Masarykova univerzita / Přírodovědecká fakulta
http://linked.open...dnocenehoVysledku	453229
http://linked.open...ai/riv/idVysledku	RIV/00216224:14310/07:00020267
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	electrochemical detection; liquid chromatography; capsaicin; pepper fruit (en)
http://linked.open.../riv/klicoveSlovo	pepper fruit electrochemical detection liquid chromatography capsaicin
http://linked.open...odStatuVydavatele	SI - Slovinská republika
http://linked.open...ontrolniKodProRIV	[E3AECF95BBDE]
http://linked.open...i/riv/nazevZdroje	Acta Chim. Slov.
http://linked.open...in/vavai/riv/obor	GC
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	9 (xsd:int)
http://linked.open...vavai/riv/projekt	Functional genomics and proteomics for crop improvement Study of protection mechanisms for stress-induced by heavy metals
http://linked.open...UplatneniVysledku	2007
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	5 (xsd:int)
http://localhost/t...ganizacniJednotka	14310

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