Kinetic study of the radical scavenging of capsaicin in homogeneous solutions and aqueous Triton X-100 micellar suspensions.

@article{Watanabe2015KineticSO,
  title={Kinetic study of the radical scavenging of capsaicin in homogeneous solutions and aqueous Triton X-100 micellar suspensions.},
  author={Atsushi Watanabe and Shin-Ichiro Seno and Eiki Kogure and Kensuke Seki and Takeshi Sakamoto and Youji Okada and Hideaki Shimazu},
  journal={Journal of food science},
  year={2015},
  volume={80 3},
  pages={C577-83}
}
A kinetic study of capsaicin (CAP) toward radicals has been performed using stopped-flow spectrophotometry in detail. The second-order rate constants (k2) for the reaction of CAP toward 2,2-diphenyl-1-picrylhydrazyl (DPPH) and galvinoxyl have been measured in methanol, ethanol, 2-propanol/water (5:1, v/v), and aqueous micellar suspensions containing 5… CONTINUE READING