2015
DOI: 10.1155/2015/709150
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Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis

Abstract: Direct spectrophotometric determination of capsaicinoids content in Chiltepin pepper was investigated as a possible alternative to HPLC analysis. Capsaicinoids were extracted from Chiltepin in red ripe and green fruit with acetonitrile and evaluated quantitatively using the HPLC method with capsaicin and dihydrocapsaicin standards. Three samples of different treatment were analyzed for their capsaicinoids content successfully by these methods. HPLC-DAD revealed that capsaicin, dihydrocapsaicin, and nordihydroc… Show more

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Cited by 49 publications
(40 citation statements)
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“…TP and flavonoid contents, the free radical‐scavenging capacity, color and capsaicinoids detected in this study differed from the values reported for wild chili from Oaxaca and Sonora, Mexico . As wild Piquin chili is a natural resource, differences may correspond to polymorphisms in the glabriusculum variety at the biochemical level and technical factors associated with each methodology, in addition to the environment, in which each ecotype grew.…”
Section: Discussioncontrasting
confidence: 92%
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“…TP and flavonoid contents, the free radical‐scavenging capacity, color and capsaicinoids detected in this study differed from the values reported for wild chili from Oaxaca and Sonora, Mexico . As wild Piquin chili is a natural resource, differences may correspond to polymorphisms in the glabriusculum variety at the biochemical level and technical factors associated with each methodology, in addition to the environment, in which each ecotype grew.…”
Section: Discussioncontrasting
confidence: 92%
“…have related these parameters to the phenology of each species. Populations analyzed in the present study tended to accumulate capsaicin and dihydrocapsaicin at similarly high levels; the proportional increases in the levels of these principal capsaicinoids were similar to the changes reported by González‐Zamora et al . in semidomesticated materials of the glabriusculum variety, although the level of variation in the populations in this study was less than that of the previous report.…”
Section: Discussionsupporting
confidence: 86%
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“…Además de sus propiedades terapéuticas como analgésico, anti-inamatorio y antioxidante (González-Zamora et al 2015). Su alto contenido de vitaminas, principalmente A y C, su sabor agradable y estimulante, hacen que esté presente en miles de recetas de la cocina de todos los países (Bortolotti 2013).…”
Section: Ramírez-ibarra Et Al Normas Nutrimentales En Chile Jalapeñounclassified