Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF)-Reference-Cited by-同舟云学术

Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF)

Published:2019-01 Issue: Volume:270 Page:264-272
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fayos Oreto,Savirón María,Orduna Jesús,Barbero Gerardo F.,Mallor Cristina,Garcés-Claver Ana

Funder

INIA

FEDER

University of Cadiz

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Determination of capsaicinoids in Capsicum species using ultra performance liquid chromatography-mass spectrometry;Alothman;Journal of Separation Science,2012

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

3. Application of Hansch’s Model to capsaicinoids and capsinoids: A study using the quantitative structure−activity relationship. A novel method for the synthesis of capsinoids;Barbero;Journal of Agricultural and Food Chemistry,2010

4. Peppers: Vegetable and spice Capsicums;Bosland,2012

5. Use of multivariate statistical techniques to optimize the separation of 17 capsinoids by ultra performance liquid chromatography using different columns;Coutinho;Talanta,2015

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2. Characterization and quantification of unusual capsaicinoid derivatives from Chinese pepper cultivars and their antioxidant activity;Journal of Food Measurement and Characterization;2023-12-27

3. Combining Ability on Yields, Capsinoids and Capsaicinoids in Pepper Varieties (Capsicum annuum L.);Horticulturae;2023-09-16

4. Metabolomic study of capsaicinoid compounds in urine samples by dispersive liquid–liquid microextraction and ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry;Microchemical Journal;2022-07

5. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage;Food Bioscience;2022-06