Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil

References

• 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, 794–802.
   PubMed Web of Science ®Google Scholar
• Lutz, D.L.; Freitas, S.C. Valor Nutricional. Ribeiro, C.S.C.; Lopes, C.A.; Carvalho, S.I.C.; Henz, G.P.; Reifschneider, F.J.B.; Eds.; Pimentas Capsicum: Empresa Brasileira de Pesquisas Agropecuárias: Brasília, Brasil, 2008; 31–38 pp.
   Google Scholar
• Topuz, A.; Ozdemir, F. Assessment of Carotenoids, Capsaicinoids, and Ascorbic Acid Composition of Some Selected Pepper Cultivars (Capsicum Annuum L.) Grown in Turkey. Journal of Food Composition and Analysis 2007, 20, 596–602.
   Web of Science ®Google Scholar
• Zhuang, Y.; Chen, L.; Sun, L.; Cao, J. Bioactive Characteristics and Antioxidant Activities of Nine Peppers. Journal of Functional Foods 2012, 4, 331–338.
   Web of Science ®Google Scholar
• Korkutata, N.F.; Kavaz, A.A. Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum Annum L.) Grown in Southeastern Anatolia Region. International Journal of Food Properties 2015, 18, 725–734.
   Web of Science ®Google Scholar
• Laskaridou-Monnerville, A. Determination of Capsaicin and Dihydrocapsaicin by Micellar Electrokinetic Capillary Chromatography and Its Application to Various Species of Capsicum, Solanaceae. Journal of Chromatography A 1999, 838, 293–302.
   PubMed Web of Science ®Google Scholar
• 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, 1276–1282.
   Web of Science ®Google Scholar
• Aguiar, A.C.; Sales, L.P.; Coutinho, J.P.; Barbero, G.F.; Godoy, H.T.; Martínez, J. Supercritical Carbon Dioxide Extraction of Capsicum Peppers: Global Yield and Capsaicinoid Content. The Journal of Supercritical Fluids 2013, 81, 210–216.
   Web of Science ®Google Scholar
• Luo, X.J.; Peng, J.; Li, Y.J. Recent Advances in the Study on Capsaicinoids and Capsinoids. European Journal of Pharmacology 2011, 650, 1–7.
   PubMed Web of Science ®Google Scholar
• Boh, G.; Rocha, J.B.T. Distribution and Antioxidant Activity of Polyphenols in Ripe and Unripe Tree Pepper (Capsicum Pubescens). Journal of Food Biochemistry 2007, 31, 456–473.
   Web of Science ®Google Scholar
• Saha, S.; Walia, S.; Kundu, A.; Kaur, C.; Singh, J.; Sisodia, R. Capsaicinoids, Tocopherol, and Sterols Content in Chili (Capsicum sp.) by Gas Chromatographic-Mass Spectrometric Determination. International Journal of Food Properties 2015, 18, 1535–1545.
   Web of Science ®Google Scholar
• Gogus, F.; Ozel, M.Z.; Keskin, H.; Yanik, D.K.; Lewis, A.C. Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction. International Journal of Food Properties 2015, 18, 1625–1634.
   Web of Science ®Google Scholar
• Eggink, P.M.; Maliepaard, C.; Tikunov, Y; Haanstra, J.P.W.; Bovy, A.G.; Visser, R.G.F. A Taste of Sweet Pepper: Volatile and Non-Volatile Chemical Composition of Fresh Sweet Pepper (Capsicum Annuum) in Relation to Sensory Evaluation of Taste. Food Chemistry 2012, 132, 301–310.
   PubMed Web of Science ®Google Scholar
• Barbero, G.F.; Liazid, L.; Azaroual, L.; Palma, M.; Barroso, C.G. Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods. International Journal of Food Properties. 2016, 19(3), 485–493.
   Google Scholar
• Barbero, G.F.; Liazid, A.; Palma, M.; Barroso, C.G. Ultrasound-Assisted Extraction of Capsaicinoids from Peppers. Talanta 2008, 75, 1332–1337.
   PubMed Web of Science ®Google Scholar
• Reilly, C.A.; Crouch, D.J.; Yost, G.S.; Fatah, A.A. Determination of Capsaicin, Nonivamide, and Dihydrocapsaicin in Blood and Tissue by Liquid Chromatography-Tandem Mass Spectrometry. Journal of Analytical Toxicology 2002, 26, 313–319.
   PubMed Web of Science ®Google Scholar
• Thompson, R.Q.; Phinney, K.W.; Welch, M.J.; White, E.V. Quantitative Determination of Capsaicinoids by Liquid Chromatography–Electrospray Mass Spectrometry. Analytical and Bioanalytical Chemistry 2005, 381, 1441–1451.
   PubMed Web of Science ®Google Scholar
• 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, 236–244.
   Google Scholar
• Dong, M.W. Food, Environmental, Chemical, and Life Sciences Applications. In Modern HPLC for Practicing Scientists; Dong, M.W.; Ed.; John Wiley & Sons, Inc.: Hoboken, NJ, 2006; 157–191 pp.
   Google Scholar
• Singleton, V.L.; Orthofer, R.; Lamuela-Raventós, R.M. Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology 1999, 299, 152–178.
   Web of Science ®Google Scholar
• Reyes-Escogido, M.L.; Gonzalez-Mondragon, E.G.; Vazquez-Tzompantzi, E. Chemical and Pharmacological Aspects of Capsaicin. Molecules 2011, 16, 1253–1270.
   PubMed Web of Science ®Google Scholar
• Zewdie, Y.; Bosland, P.W. Capsaicinoid Profiles Are Not Good Chemotaxonomic Indicators for Capsicum Species. Biochemical Systematics and Ecology 2001, 29, 161–169.
   PubMed Web of Science ®Google Scholar
• Lopes, C.A. Ardume, Picância, Pungência. In: Ribeiro, C.S.C.; Lopes, C.A.; Carvalho, S.I.C.; Henz, G.P.; Reifschneider, F.J.B.; Eds.; Pimentas Capsicum: Empresa Brasileira de Pesquisas Agropecuárias: Brasília, Brasil, 2008; 31–38 pp.
   Google Scholar
• Rozin, P.; Mark, M.; Schiller, D. The Role of Desensitization to Capsaicin in Chili Pepper Ingestion and Preference. Chemical Senses 1981, 6, 23–31.
   Web of Science ®Google Scholar
• Chandrasekara, A.; Shahidi, F. Determination of Antioxidant Activity in Free and Hydrolyzed Fractions of Millet Grains and Characterization of Their Phenolic Profiles by HPLC-DAD-ESI-MSn. Journal of Functional Foods 2011, 3, 144–158.
   Web of Science ®Google Scholar
• Ghasemnezhad, M.; Sherafati, M.; Payvast, G.A. Variation in Phenolic Compounds, Ascorbic Acid, and Antioxidant Activity of Five Coloured Bell Pepper (Capsicum Annum) Fruits at Two Different Harvest Times. Journal of Functional Foods 2011, 3, 44–49.
   Web of Science ®Google Scholar