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International Journal of Food Properties Volume 19, 2016 - Issue 3
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Original Articles

Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

Gerardo Fernández BarberoDepartment of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence ceiA, Cádiz, Spain
,
Ali LiazidDepartment of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence ceiA, Cádiz, Spain
,
Latifa AzaroualFaculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
,
Miguel PalmaDepartment of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence ceiA, Cádiz, SpainCorrespondence[email protected]
&
Carmelo García BarrosoDepartment of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence ceiA, Cádiz, Spain
Pages 485-493 | Received 19 Apr 2014, Accepted 18 Sep 2014, Published online: 02 Dec 2015

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Aida Rezazadeh, Hamed Hamishehkar, Ali Ehsani, Zahra Ghasempour & Ehsan Moghaddas Kia. (2023) Applications of capsaicin in food industry: functionality, utilization and stabilization. Critical Reviews in Food Science and Nutrition 63:19, pages 4009-4025.
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Fengzhang Wang, Yong Xue, Lin Fu, Yongtao Wang, Minxia He, Liang Zhao & Xiaojun Liao. (2022) Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review. Critical Reviews in Food Science and Nutrition 62:19, pages 5322-5348.
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Virgílio Gavicho Uarrota, Marcelo Maraschin, Ângela de Fátima M. de Bairros & Romina Pedreschi. (2021) Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers. Critical Reviews in Food Science and Nutrition 61:4, pages 649-665.
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Miriam Fabiola Fabela-Morón, Juan C. Cuevas-Bernardino, Teresa Ayora-Talavera & Neith Pacheco. (2020) Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum Chinense Jacq.): Recent Advanced Techniques. Food Reviews International 36:2, pages 105-134.
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Lu-Lu Zhang, Lei Zhao, Hou-Yin Wang, Rui-Cong Zhi, Bo-Lin Shi & Nan Xie. (2016) Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency of Zanthoxylum bangeanum. International Journal of Food Properties 19:5, pages 1044-1052.
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Gerardo F. Barbero, Ali Liazid, Marta Ferreiro-González, Miguel Palma & Carmelo G. Barroso. (2016) Fast Separation of Capsaicinoids from Peppers by Reversed Phase Ultra-Performance Liquid Chromatography: Comparation with Traditional High-Performance Liquid Chromatography Methods. International Journal of Food Properties 19:5, pages 984-992.
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