A rapid, simple, safe, and inexpensive technique for extraction and quantitation of
capsaicinoids from peppers is presented. Homogenized pepper tissue was extracted with …

Capsaicinoids were extracted from fresh chili pods (Capsicum frutescens L.) and
characterized by high-performance liquid chromatography/atmospheric pressure chemical …

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

The thermal decomposition of capsaicin alone and in the presence of oleic acid was studied
by GC-MS. Decomposition products of capsaicin included vanillin, methylnonenoic acid, and …

Supercritical fluid extraction (SFE) with subsequent HPLC analysis was performed in order
to determine the amount of capsaicinoids in paprika and chillie powder samples. The …

A high-performance liquid chromatographic method was developed for the analysis of
capsaicinoid compounds, the pungent principles of capsicum fruits. A sequential simplex …

Capsaicin and dihydrocapsaicin were extracted using supercritical CO2 and organic
solvents from Capsicum annuum var. Scotch Bonnet. Capsaicin and dihydrocapsaicin were …

The major capsaicinoids responsible for pungency in capsicumoleoresins were separated
and quantified in an oleoresin model system and in a pharmaceutical model system using …

In-custody deaths following the application of pepper spray weaponry by law enforcement
personnel have increased in California over the last few years. Oleoresin capsicum (OC), an …

A reversed-phase argentation liquid chromatographic method has been achieved for the
separation and determination of capsaicinoids (capsaicin, dihydrocapsaicin and …