Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeño, Serrano,
Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids …

The influence of operating parameters (solvent type, powder to solvent ratio and
temperature) on the ultrasonically assisted extraction of capsaicinoids from dried Capsicum …

The simple spectrophotometric method of determination of capsaicinoids in fresh fruit of hot
pepper and the HPLC method were compared. Capsaicinoids were extracted from hot …

A simple method for the analysis of capsaicin and dihydrocapsaicin in peppers and pepper
sauces by solid phase microextraction–gas chromatography–mass spectrometry has been …

A new method has been developed for the extraction of capsaicinoids (nordihydrocapsaicin,
capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) in peppers …

A method has been developed for the extraction of capsaicinoids from peppers by
pressurized liquid extraction (PLE); these compounds are determined by reverse phase high …

Sensory evaluation of isolated natural capsaicinoids showed that there was a significant
linear relationship between pungency and concentration. Detection thresholds were …

Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise
analytical techniques, such as gas chromatography and high-performance liquid …

The applicability of microwave irradiation to assist the extraction of capsaicinoids from
capsicum fruit was investigated. The procedure involved irradiation of 2 g samples in a …

Capsaicin is a major capsaicinoids presented in hot chilies and peppers. It is widely used in
pharmacology and clinical applications because of its properties such as anti-mutagen, anti …