Fast method for capsaicinoids analysis from Capsicum chinense fruits.

@article{Sganzerla2014FastMF,
  title={Fast method for capsaicinoids analysis from Capsicum chinense fruits.},
  author={Marla Sganzerla and Janclei Pereira Coutinho and Arlete Marchi Tavares de Melo and Helena Teixeira Godoy},
  journal={Food research international},
  year={2014},
  volume={64},
  pages={
          718-725
        }
}
Chili peppers are widely utilized in the world as savory food additives due the pungency induced by the capsaicinoids. Also, these compounds have functional properties as antimutagenic, antitumoral, antioxidant and analgesic. These characteristics increase the interest in this compound class, hence the capsaicinoid analysis must be reproducible and accurate. This study aimed to develop and validate a fast, efficient and reproducible method to analyze capsaicinoids in Brazilian Capsicum chinense… CONTINUE READING