Nachweis und Identifizierung neuer Scharfstoffe in Capsicum–Früchten

Jurenitsch, J.; David, M.; Heresch, F.; Kubelka, W.

doi:10.1055/s-0028-1097241

Cited by 36 publications

(8 citation statements)

References 7 publications

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“…Preparation of samples for GC may include the removal of lipids from the extract, liberation of phenolics from ester and glycosidic bonds by alkali [255,356], acid [394] and enzymatic hydrolysis [390] or acid depolymerization of tannins in the presence of nucleophiles such as phloroglucinol [393] or benzyl mercaptan [131,183]. Prior to chromatography, phenolics are usually transformed to more volatile derivatives by methylation [234,395,396], trifluoroacetylation [397,398], conversion to trimethylsilyl derivatives [255,356] or derivatization with N-(tert-butyldimethylsilyl)-N-methyltrifluoro-acetamide [393].…”

Section: Other Chromatographic Techniquesmentioning

confidence: 99%

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Naczk

Shahidi

2006

Journal of Pharmaceutical and Biomedical Analysis

1,150

607

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Section: Other Chromatographic Techniquesmentioning

confidence: 99%

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Naczk

Shahidi

2006

Journal of Pharmaceutical and Biomedical Analysis

1,150

607

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“…71240-51-2, that will be described here with the abbreviated name (E)-6-ene-8-methyl homocapsaicin or (E)-6,8-HC. Only eight literature citations were found for this capsaicinoid, 12,15,37,38,42,[64][65][66] all of which were duplicates in the set of 70 references mentioned above.…”

Section: Literature Searchmentioning

confidence: 99%

Homocapsaicin: nomenclature, indexing and identification

Thompson

2007

Flavour & Fragrance J

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The complete literature of homocapsaicin, one of the spicy principals of chilli pepper (Capsicum spp.), is reviewed and analysed. Name, structure, and topic searches in Chemical Abstracts and other relevant databases, conducted in September 2006, found 74 references to the homocapsaicin isomers. Nearly all resulted from searches on homocapsaicin or homocapsaicin I or 7-decenamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-9-methyl, (7E)-, names treated, unfortunately, as synonyms by Chemical Abstracts. A mere nine citations were linked to the 6-ene homocapsaicin isomers. Of the 74 citations, 28 did not refer to a specific homocapsaicin isomer and another 27 provided no evidence for their particular structural assignments. Consequently, the name 'homocapsaicin isomer', meaning a homocapsaicin isomer with unspecified positions of the double bond and methyl group along the acyl chain, would be a more accurate indexing term for the majority (74%) of the literature. Only nine journal articles described analytical studies with convincing evidence for the existence of specific homocapsaicin isomers. These studies found (E)-6-ene-8-methyl homocapsaicin and (E)-6-ene-9-methyl homocapsaicin, but not the (E)-7-ene-9-methyl isomer, in chilli peppers. The need, relevant to all the capsaicinoids, for new nomenclature, better indexing, more accurate identification of isomers, and available chemical standards is presented, and suggestions for improvements are made.

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“…1), wobei die in geringerer Menge vorliegenden Verbindungen erst kürzlich aufgefunden bzw. in ihrer Struktur geklart werden konnten [2,3]. Die Biosynthese des aromatischen Teiles der Scharfstoffe erscheint durch Vorgabe von radioaktiv markiertem Phenylalanin, Vanillylamin bzw.…”

Section: Elnieltungunclassified

“…Nachdem die beiden natürlichen HG-Isomeren die Doppelbindung in Position 6 aufweisen und bisher experimentelie Ergebnisse [2] das Vorliegen eines HG-Isomeren mit einer oftmais postulierten Doppelbindung zwischen C7 und G8 [16][17][18][19][20] ausschlie&n lassen, ist die nach Vorgabe von L-[U-14G]Vaiin nachgewiesene Aktivität in der HG I-bzw. HDHG I-Fraktion auf die bereits fruher festgestelite Umwandiung von Valin in Leucin zurückzuführen [21,22] [7][8][9], anderseits eine Umwandlung der gesättigten in die ungesättigten Capsaicinoide bzw.…”

Section: Elnieltungunclassified

Biosynthese der Capsaicinoide in Capsicum annuum L. var. annuum

Kopp¹,

Jurenitsch²

1981

Planta Med

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The biosynthesis of the branched fatty acid moiety of Capsaicinoids was examined by radioisotopic technique. Labelled nordihydrocapsaicin (NDHC), homocapsaicin I (HC I) and homodihydrocapsaicin I (HDHC I) were isolated from CAPSICUM fruits which had been fed L-leucine-U- (14)C via cotton wicks inserted into the stems. After the administration of L-i-leucine-U- (14)C radioactivity could be detected in the HC II- and HDHC II-fractions. As L-valine serves as precursor of L-leucine, not only labelled capsaicin (C) and its dihydroderivative (DHC) resulted when L-valine-U- (14)C was fed, but also NDHC, HC I and HDHC I. The results demonstrate that valine, i-leucine and leucine are direct precursors of the respective even- and odd-numbered branched fatty acid moieties of the capsaicinoids.

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Nachweis und Identifizierung neuer Scharfstoffe in Capsicum–Früchten

Cited by 36 publications

References 7 publications

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Homocapsaicin: nomenclature, indexing and identification

Biosynthese der Capsaicinoide in Capsicum annuum L. var. annuum

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