Capsaicin oxidation by peroxidase from Capsicum annuum (variety Annuum) fruits

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

“…Capsaicinoids content may be affected by the stage of maturation and cultivar, and also geographic location, growing, and processing conditions. Although these results were obtained using fresh jalapen˜o pepper, it has also been reported that peroxidases are involved in the degradation of capsaicinoids (Bernal et al, 1993). We can deduce that these different factors may be involved in the discrepancies found in the literature with our results.…”

Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper

“…(2010), who proposed several causes for a reduction of capsaicinoids in cooked peppers, among them, the effect of high temperature, which catalyzes fragmentation of and oxidation of capsaicin to produce vanillin (Bernal et al, 1993).…”

GC-MS Profiling of Capsaicinoids Present in Capsicum chinense Jacq. cv. (Naga King Chilli) and Evaluation of its Antifungal Activity

“…As fresh sample are fragile and tend to deteriorate faster than dried sample, this peroxidase reaction may have occurred at the interval between the time of collection and time of experimental work or during the time of experimental work of extraction as cold maceration method was used where no thermal application was applied. According to Bernal et al [17] capsaicin and peroxidase enzyme are co-localized in the placental and outermost epidermal cell layer of the pepper fruit which enhances the peroxidation reaction to take place.…”