8,392
Views
46
CrossRef citations to date
0
Altmetric
Original Articles

Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

, , , &
Pages 485-493 | Received 19 Apr 2014, Accepted 18 Sep 2014, Published online: 02 Dec 2015

REFERENCES

  • Zewdie, Y.; Bosland, P.W. Capsaicinoid profiles are not good chemotaxonomic indicators for Capsicum species. Biochemical Systematics and Ecology 2001 29 (2), 161–169.
  • Constant, H.L.; Cordell, G.A.; West, D.P. Nonivamide, a constituent of Capsicum oleoresin. Journal of Natural Products 1996, 59 (4), 425–426.
  • Constant, H.L.; Cordell, G.A.; West, D.P.; Johnson, J.H. Separation and quantification of capsaicinoids using complexation chromatography. Journal of Natural Products 1995, 58 (12), 1925–1928.
  • Giuffrida, D.; Dugo, P.; Torre, G.; Bignardi, C.; Cavazza, A.; Corradini, C.; Dugo, G. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chemistry 2013, 140 (4), 794–802.
  • Huang, X.F.; Xue, J.Y.; Jiang, A.Q.; Zhu, H.L. Capsaicin and Its Analogues: Structure-Activity Relationship Study. Current Medicinal Chemistry 2013, 20 (21), 2661–2672.
  • Chanda, S.; Erexson, G.; Riach, C.; Innes, D.; Stevenson, F.; Murli, H.; Bley, K. Genotoxicity studies with pure trans-capsaicin. Mutation Research-Genetic Toxicology and Environmental Mutagenesis 2004, 557 (1), 85–97.
  • Surh, Y.J.; Lee, S.S. Capsaicin, a double-edged-sword - toxicity, metabolism, and chemopreventive potential. Life Sciences 1995, 56 (22), 1845–1855.
  • Alvarez-Parrilla, E.; de la Rosa, L.A.; Amarowicz, R.; Shahidi, F. Antioxidant activity of fresh and processed jalapeno and serrano peppers. Journal of Agricultural and Food Chemistry 2011, 59 (1), 163–173.
  • Liu, Y.; Nair, M.G. Capsaicinoids in the hottest pepper bhut jolokia and its antioxidant and antiinflammatory activities. Natural Product Communications 2010, 5 (1), 91–94.
  • Bloomer, R.J.; Canale, R.E.; Fisher-Wellman, K.H. The potential role of capsaicinoids in weight management. Agro Food Industry Hi-Tech 2009, 20 (4), 33–35.
  • Spiller, F.; Alves, M.K.; Vieira, S.M.; Carvalho, T.A.; Leite, C.E.; Lunardelli, A.; Poloni, J.A.; Cunha, F.Q.; de Oliveira, J.R. Anti-inflammatory effects of red pepper (Capsicum baccatum) on carrageenan- and antigen-induced inflammation. Journal of Pharmacy and Pharmacology 2008, 60 (4), 473–478.
  • Abdel-Salam, O.M.E.; Szolcsanyi, J.; Mozsik, G. Capsaicin and the stomach. A review of experimental and clinical data. Journal of Physiology-Paris 1997, 91 (3–5), 151–171.
  • Careaga, M.; Fernandez, E.; Dorantes, L.; Mota, L.; Jaramillo, M.E.; Hernandez-Sanchez, H. Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. International Journal of Food Microbiology 2003, 83 (3), 331–335.
  • Barbero, G.F.; Liazid, A.; Palma, M.; Baffoso, C.G. Ultrasound-assisted extraction of capsaicinoids from peppers. Talanta 2008, 75 (5), 1332–1337.
  • Boonkird, S.; Phisalaphong, C.; Phisalaphong, M. Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale. Ultrasonics Sonochemistry 2008, 15 (6), 1075–1079.
  • Karnka, R.; Rayanakorn, M.; Watanesk, S.; Vaneesorn, Y. Optimization of high-performance liquid chromatographic parameters for the determination of capsaicinoid compounds using the simplex method. Analytical Sciences 2002, 18 (6), 661–665.
  • Suzuki, T.; Kawada, T.; Iwai, K. Formation and metabolism of pungent principle of capsicum fruits .6. Effective separation of capsaicin and its analogs by reversed-phase high-performance thin-layer chromatography. Journal of Chromatography 1980, 198 (2), 217–223.
  • Mullerst, F.A.; Joshi, R.K.; Buchi, J. Study of components of capsaicin .2. Quantitative gas chromatographic determination of individual homologs and analogs of capsaicin in mixtures from a natural source and of vanillyl pelargonic amide as adulteration. Journal of Chromatography 1971, 63 (2), 281–287.
  • Schweiggert, U.; Carle, R.; Schieber, A. Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Analytica Chimica Acta 2006, 557 (1–2), 236–244.
  • Barbero, G.F.; Liazid, A.; Palma, M.; Barroso, C.G. Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column. Food Chemistry 2008, 107 (3), 1276–1282.
  • Campana, A.M.G.; Rodriguez, L.C.; Barrero, F.A.; Ceba, M.R. ALAMIN: a chemometric program to check analytical method performance and to assess the trueness by standard addition methodology. Trac-Trends in Analytical Chemistry 1997, 16 (7), 381–385.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.