5,5‘-Dicapsaicin, 4‘-O-5-Dicapsaicin Ether, and Dehydrogenation Polymers with High Molecular Weights Are the Main Products of the Oxidation of Capsaicin by Peroxidase from Hot Pepper-Reference-Cited by-同舟云学术

5,5‘-Dicapsaicin, 4‘-O-5-Dicapsaicin Ether, and Dehydrogenation Polymers with High Molecular Weights Are the Main Products of the Oxidation of Capsaicin by Peroxidase from Hot Pepper

Published:1996-01-01 Issue:10 Volume:44 Page:3085-3089
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bernal María A.¹,Barceló A. Ros¹

Affiliation:

1. Department of Plant Biology, Faculty of Sciences, University of La Coruña, E-15071 La Coruña, Spain, and Department of Plant Biology (Plant Physiology), University of Murcia, E-30100 Murcia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950826y

Reference17 articles.

1. Capsaicin oxidation by peroxidase from Capsicum annuum (variety Annuum) fruits

2. The Subcellular Localization of Isoperoxidases in Capsicum annuum Leaves and their Different Expression in Vegetative and Flowered Plants

3. Purification of a basic peroxidase isoenzyme fromCapsicum fruits and the immunoinhibition of its capsaicin oxidation capacity by antibodies raised against horseradish peroxidase

4. Histochemical Localization of Peroxidase in Capsicum Fruits

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