Identification and quantification of some capsaicinoids in Padrón pepper (Capsicum annuum L. var. annuum) fruits
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.30.2001.4.6
Reference22 articles.
1. Constitution and biosynthesis of capsaicin;D. Bennett;J. Chem. Soc. C.,1968
2. Colorimetric determination of capsaicin in Capsicum fruits.;K. Bajaj;J. Assoc. Off. Anal. Chem.,1980
3. Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography.;M. Collins;HortScience,1995
4. Changes in capsaicinoids during development, maturation and senescence of chili peppers and relation with peroxidase activity.;M. Contreras-Padilla;J. agric. Fd Chem.,1998
5. Effects of mineral fertilizer supplementation on fruit development and pungency in "Padrón" peppers.;B. Estrada;J. hortic. Sci. Biotech.,1998
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2. Evolution of Capsaicinoids in Peter Pepper (Capsicum annuumvar.annuum) During Fruit Ripening;Chemistry & Biodiversity;2016-08
3. Determination of capsaicinoids in peppers by microwave-assisted extraction–high-performance liquid chromatography with fluorescence detection;Analytica Chimica Acta;2006-09
4. Peroxidases and the metabolism of capsaicin in Capsicum annuum L.;Phytochemistry Reviews;2004-01
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