Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids
Author:
Affiliation:
1. School of Chemistry
2. UNSW Australia
3. Sydney
4. Australia
Abstract
Capsaicin (flavour indicator) and ascorbic acid (vitamin C, freshness indicator) were simultaneously extracted from fresh chillies and quantified.
Funder
Australian Research Council
Publisher
Royal Society of Chemistry (RSC)
Subject
Materials Chemistry,General Chemistry,Catalysis
Link
http://pubs.rsc.org/en/content/articlepdf/2015/NJ/C4NJ01416B
Reference46 articles.
1. Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column
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3. Assessment of pepper spray product potency in Asian and Caucasian forearm skin using transepidermal water loss, skin temperature and reflectance colorimetry
4. Carbon nanotube-based electrochemical sensors for quantifying the ‘heat’ of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin
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