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Analytical Letters Volume 51, 2018 - Issue 9
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LIQUID CHROMATOGRAPHY

Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

Yun Mi DangDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaView further author information
,
Young Shin HongDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaView further author information
,
Cheong Mi LeeDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaView further author information
,
Naeem KhanDepartment of Chemistry, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, PakistanView further author information
,
Sunhyun ParkFood Standard Research Center, Korea Food Research Institute, Seongnam, Republic of KoreaView further author information
,
Seung-Weon JeongFood Standard Research Center, Korea Food Research Institute, Seongnam, Republic of KoreaView further author information
&
Kyong Su KimDepartment of Food and Nutrition, Chosun University, Gwangju, Republic of KoreaCorrespondence[email protected]
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Pages 1291-1303 | Received 28 Jul 2017, Accepted 04 Sep 2017, Published online: 07 Mar 2018

Citations (11)

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Justyna Werner, Robert Frankowski, Tomasz Grześkowiak & Agnieszka Zgoła-Grześkowiak. (2021) High-Performance Liquid Chromatography with Fluorescence Detection for the Determination of Capsaicin and Dihydrocapsaicin in Fat-Burning Dietary Supplements. Analytical Letters 54:13, pages 2097-2112.
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Articles from other publishers (10)

HP Poornima, Arpita Srivastava, Vinod K. Sharma, Harikrishna, Aditi Kundu, Khushboo Singh, B.R. Parihar & Manisha Mangal. (2024) Assessing the retention of capsaicin and capsanthin compounds in chilli (Capsicum annuum L.) genotypes during storage. Journal of Food Composition and Analysis 127, pages 105948.
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Abdeen E. Elkhedir, Yassin Haran, Jefferson Degon & Xiaoyun Xu. (2023) Characterization and quantification of unusual capsaicinoid derivatives from Chinese pepper cultivars and their antioxidant activity. Journal of Food Measurement and Characterization 18:3, pages 1958-1968.
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Desam Nagarjuna Reddy, Mary Moses Mylabathula & Abdul Jabbar Al-Rajab. 2024. Capsaicinoids. Capsaicinoids 249 291 .
Khushbu Islam, Abdul Rawoof, Ajay Kumar, John Momo, Ilyas Ahmed, Meenakshi Dubey & Nirala Ramchiary. (2023) Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum . Journal of Agricultural and Food Chemistry 71:24, pages 9213-9242.
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Shuo Zou, Yiren Zhang, Qiaojun Wang, Lixue Yang, Emad Karrar, Qingzhe Jin, Hui Zhang, Gangcheng Wu & Xingguo Wang. (2022) Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chemistry 371, pages 131167.
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Justyna Werner. 2021. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food 193 225 .
Hoyoun Cho & Youngjoo Kwon. (2020) Development of a database of capsaicinoid contents in foods commonly consumed in Korea. Food Science & Nutrition 8:8, pages 4611-4624.
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. (2020) Determination of Color and Heat Level of Some Resistance Sources and Improved Pepper Genotypes. Crop Breeding, Genetics and Genomics.
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N. Baenas, M. Belović, N. Ilic, D.A. Moreno & C. García-Viguera. (2019) Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages. Food Chemistry 274, pages 872-885.
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Carolina Cortés-Herrera, Graciela Artavia, Astrid Leiva & Fabio Granados-Chinchilla. (2018) Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food. Foods 8:1, pages 1.
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