Pepper originated from the Capsicum genus, which is recognized as one of the most
predominant and globally distributed genera of the Solanaceae family. It is a diverse genus …

Background According to the current need of manufacturing healthier products, food
companies are seeking specific biomolecules that may offer additional added value (ie …

Subcritical water extraction (SWE) is a green process that uses water as a solvent for
extracting non-polar flavonoids by varying the temperature-dependent dielectric constant …

Due to its wide use in nutritional therapy, a capsicum oleoresin extraction from hot chilli
pepper was optimized using ultrasound assisted extraction. Under optimal conditions, a 0.1 …

Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili
peppers. During the past few decades, various extraction methods of capsaicinoids from …

BACKGROUND Capsicum peppers are known as a source of capsaicinoids, phenolic
compounds and antioxidants. Brazilian Capsicum peppers are important spices used in …

Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial,
anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties …

Extracts with bioactive compounds were obtained from dried and milled dedo de moça
pepper (Capsicum baccatum L.) using two different extraction techniques: Soxhlet with four …

The heterocyclic vanilloid compound capsaicin is responsible for the spicy and pungent
flavor of chili peppers. Several convergent studies have shown that capsaicin suppresses …

Capsicum spp. fruit is one of the most produced vegetables around the world, and it is
consumed both as fresh vegetable and as a spice like a food additive for their characteristic …