Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columns-Reference-Cited by-同舟云学术

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Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columns

Published:2018-01 Issue: Volume:239 Page:217-224
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Stipcovich Tea,Barbero Gerardo F.,Ferreiro-González Marta,Palma Miguel,Barroso Carmelo G.

Funder

National Institute for Agriculture and Food Research and Technology

European Fund for Regional Development

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography;Al Othman;Molecules,2011

2. Pressurized liquid extraction of capsaicinoids from peppers;Arroso;High Temperature,2006

3. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars;Bae;Food Chemistry,2012

4. Capsaicinoid contents in peppers and pepper-related spicy foods;Barbero;International Journal of Food Properties,2016

5. Fast separation of capsaicinoids from peppers by reversed phase ultra-performance liquid chromatography: Comparation with traditional high-performance liquid chromatography methods;Barbero;International Journal of Food Properties,2015

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