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Statements

Subject Item
n2:RIV%2F00216224%3A14310%2F07%3A00020267%21RIV10-GA0-14310___
rdf:type
skos:Concept n13:Vysledek
dcterms: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.
dcterms: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
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
skos:notation
RIV/00216224:14310/07:00020267!RIV10-GA0-14310___
n3:aktivita
n10:P
n3:aktivity
P(1M06030), P(GP525/04/P132)
n3:cisloPeriodika
1
n3:dodaniDat
n4:2010
n3:domaciTvurceVysledku
n9:2307049 n9:4995775 n9:2104237
n3:druhVysledku
n6:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
453229
n3:idVysledku
RIV/00216224:14310/07:00020267
n3:jazykVysledku
n14:eng
n3:klicovaSlova
electrochemical detection; liquid chromatography; capsaicin; pepper fruit
n3:klicoveSlovo
n7:pepper%20fruit n7:capsaicin n7:liquid%20chromatography n7:electrochemical%20detection
n3:kodStatuVydavatele
SI - Slovinská republika
n3:kontrolniKodProRIV
[E3AECF95BBDE]
n3:nazevZdroje
Acta Chim. Slov.
n3:obor
n17:GC
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
9
n3:projekt
n16:1M06030 n16:GP525%2F04%2FP132
n3:rokUplatneniVysledku
n4:2007
n3:svazekPeriodika
54
n3:tvurceVysledku
Šupálková, V. Ryant, P. Babula, P. Adam, Vojtěch Kizek, René Křížková, Soňa Havel, L. Stavělíková, H. Horna, A.
s:issn
1318-0207
s:numberOfPages
5
n12:organizacniJednotka
14310