Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography.

@article{Othman2011DeterminationOC,
  title={Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography.},
  author={Zeid Abdullah Al Othman and Yacine Badjah Hadj Ahmed and Mohamed Abdelaty Habila and Ayman Abdel Ghafar},
  journal={Molecules},
  year={2011},
  volume={16 10},
  pages={8919-29}
}
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while… CONTINUE READING