Capsaicin: A review of its pharmacology and clinical applications

Hayman, Mark; Kam, P. C. A.

doi:10.1016/j.cacc.2008.07.003

Cited by 229 publications

(155 citation statements)

References 53 publications

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“…annuum showed an average relative proportion of 1:1, while chili peppers of the variety Capsicum chinense Jacq., and Capsicum annuum L. var. aviculare showed a ratio of 2:1 (Hayman & Kam, 2008). These findings were previously documented by Neumann (1966).…”

Section: Capsaicinoids Of Chili Pepperssupporting

confidence: 86%

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

Orellana-Escobedo

García-Amezquita

Olivas

et al. 2013

CyTA - Journal of Food

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Section: Capsaicinoids Of Chili Pepperssupporting

confidence: 86%

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

Orellana-Escobedo

García-Amezquita

Olivas

et al. 2013

CyTA - Journal of Food

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“…The pungent sensation of red chili pepper is due to existence of bioactive compound called capsaicin and its capsaicinoid analogs [1][2][3]. Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is fat-alcohol-oil soluble, colorless, crystalline and odorless [4][5][6]. It also is a major compound of capsaicinoids (alkaloid) that are widely applied in pharmaceutical and clinical product [7].…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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“…La pungencia de esta fruta es originada por un grupo de amidas que surgen de la vanillilamida y que son conocidas como capsaicinoides 2 . Los capsaicinoides son los componentes responsables del sabor picante de muchas variedades de ají, existen dos capsaicinoides en mayor cantidad como son la Capsaicina (trans-8-metil-Nvallinil-6-noneamida) y la dihidrocapsaicina (8- anticancerígenas, y antiinflamatorias [10][11][12][13] .…”

Section: Introductionunclassified

Determinación de capsaicina mediante cromatografía liquida de alta resolución (HPLC-PDA) en la especie Capsicum frutescens

Cadavid

Paternina

Perez

2017

BISTUA

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ResumenEn este estudio se presenta la extracción, identificación y cuantificación de Capsaicina presente en la oleorresina del fruto de la especie Capsicum Frutescens. La extracción de la oleorresina se realizó mediante una técnica conocida como Soxhlet; la identificación y cuantificación de Capsaicina se efectuó mediante cromatografía liquida de alta resolución con detector de arreglo de diodos (HPLC-PDA), para la identificación fue necesario comparar los tiempos de retención de la oleorresina con un estándar de Capsaicina y la cuantificación se realizó por medio de una curva de adición estándar. Los resultados muestran que la Capsaicina presentó una fuerte absorción a una longitud de onda de 280 nm. Se logró identificar la Capsaicina en la oleorresina mostrando un tiempo de retención de 0,997 min. De la curva de calibración se obtuvo un coeficiente de determinación de 0,9994 mostrando la bondad del ajuste de los datos. Es evidente, que el método desarrollado permite claramente la separación y cuantificación de Capsaicina; logrando así, aprovechar su uso a nivel comercial en la industria alimentaria y farmacológica.Palabras claves: Capsaicina, oleorresina, Soxhlet, cromatografía de alta resolución. AbstractThis study presents the extraction, identification and quantification of Capsaicin present in the oleoresin of the fruit of the Capsicum Frutescens species. The extraction of the oleoresin was performed by a technique known as Soxhlet. The identification and

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Capsaicin: A review of its pharmacology and clinical applications

Cited by 229 publications

References 53 publications

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Determinación de capsaicina mediante cromatografía liquida de alta resolución (HPLC-PDA) en la especie Capsicum frutescens

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