Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography-Reference-Cited by-同舟云学术

Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography

Published:2000-11 Issue:2 Volume:71 Page:287-291
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Perucka Irena,Oleszek Wiesław

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Determination of capsaicin content in red pepper by OPLC;Aczel;J. Planar Chromatogr.,1989

2. Determination of the capsaicin content of ground paprika;Andre;Acta Alimentaria,1975

3. A simple method for determining the degree of pungency of peppers;Anan;Capsicum and Eggplant Newsletter,1996

4. Changes in capsaicinoids during development, maturation, and senescence of chile peppers and relation with peroxidase activity;Contreras-Padilla;Journal of Agricultural and Food Chemistry,1998

5. Colorimetric determination of capsaicin in capsicum fruits;Bajaj;Journal of the Association of Official Analytical Chemists,1980

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