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Study of capsaicin content in various parts of pepper fruit by liquid chromatography with electrochemical detection

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dc.title Study of capsaicin content in various parts of pepper fruit by liquid chromatography with electrochemical detection en
dc.contributor.author Šupálková, Veronika
dc.contributor.author Stavělíková, Helena
dc.contributor.author Křížková, Soňa
dc.contributor.author Adam, Vojtěch
dc.contributor.author Horna, Aleš
dc.contributor.author Havel, Ladislav
dc.contributor.author Ryant, Pavel
dc.contributor.author Babula, Petr
dc.contributor.author Kizek, René
dc.relation.ispartof Acta Chimica Slovenica
dc.identifier.issn 1318-0207 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2007
utb.relation.volume 54
utb.relation.issue 1
dc.citation.spage 55
dc.citation.epage 59
dc.event.title 12th International Symposium on Separation Sciences
dc.event.location Lipica
utb.event.state-en Slovakia
utb.event.state-cs Slovensko
dc.event.sdate 2006-09-27
dc.event.edate 2006-09-29
dc.type article
dc.type conferenceObject
dc.language.iso en
dc.publisher Slovensko kemijsko društvo sk
dc.relation.uri http://acta.chem-soc.si/54/54-1-55.pdf
dc.subject capsaicin en
dc.subject cyclic voltammetry en
dc.subject adsorptive transfer stripping technique en
dc.subject pepper en
dc.description.abstract The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work was to determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ratio 40: 60 (v/v, %). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utilized this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in 'Takanotsume' cultivar. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1001918
utb.identifier.obdid 43865797
utb.identifier.scopus 2-s2.0-34247521829
utb.identifier.wok 000245178800008
utb.source d-wok
dc.date.accessioned 2011-08-09T07:34:14Z
dc.date.available 2011-08-09T07:34:14Z
utb.contributor.internalauthor Horna, Aleš
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