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Search results for: CAPSAICIN

• The detection of capsaicin and dihydrocapsaicin in horse serum following long-term local administration

  Publication

  • A. Zak
  • N. Siwinska
  • M. Slowikowska
  • H. Borowicz
  • P. Szpot
  • M. Zawadzki
  • A. Niedzwiedz

  - BMC Veterinary Research - Year 2018

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• Up-to-date strategies and future trends towards the extraction and purification of Capsaicin: A comprehensive review

  Publication

  • R. Castro-Muñoz
  • E. Gontarek-Castro
  • S. M. Jafari

  - TRENDS IN FOOD SCIENCE & TECHNOLOGY - Year 2022

  Background According to the current need of manufacturing healthier products, food companies are seeking specific biomolecules that may offer additional added value (i.e., biological activities) to the new food formulations. Capsaicin, as the pungent ingredient of chili peppers, has become so far one of the target biomolecules explored since the 1950s. There is evidence demonstrating that capsaicin exhibits important biological...

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• Smartphone-based digital image colorimetry for the determination of total capsaicinoid content in chili pepper extracts

  Publication

  • K. Vakh
  • Z. Mallabaeva
  • M. Tobiszewski

  - SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY - Year 2024

  A simple smartphone-based digital image colorimetry was proposed for the determination of total capsaicinoid content and the assessment of chili pepper pungency. The biobased solvent D-limonene was used for the first time to isolate analytes. Capsaicinoids were efficiently separated from chili pepper by solid-liquid extraction with D-limonene followed by partitioning of the analytes into the ammonium hydroxide solution to eliminate...

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