Article
Biochemistry & Molecular Biology
Martin Lalic, Ana Soldic, Andrija Lalic, Zdenka Lalic, Miranda Sertic
Summary: A reverse-phase high-performance liquid chromatography method was developed for the determination and quantification of capsaicin, dihydrocapsaicin, and camphor. The method is applicable for the analysis of over-the-counter medications and raw materials such as chili pepper oleoresin. Various validation parameters were evaluated, demonstrating good selectivity, accuracy, repeatability, and intermediate precision.
Article
Chemistry, Analytical
Sang Jung Lee, Won-Yong Lee
Summary: A highly sensitive electrogenerated chemiluminescence method has been developed for the detection of capsaicin. The method shows a wide linear range and low detection limit, without the need for electrode surface modification. It is a simple, fast, and sensitive method that can be applied for the determination of capsaicin in the food and pharmaceutical industries.
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
(2022)
Review
Biochemistry & Molecular Biology
Solanki Bal, Amit Baran Sharangi, Tarun Kumar Upadhyay, Fahad Khan, Pratibha Pandey, Samra Siddiqui, Mohd Saeed, Hae-Jeung Lee, Dharmendra K. Yadav
Summary: Traditional medicine, with its biodiversity, has greatly contributed to the development of complementary and alternative medicines. Chilli peppers, rich in natural bioactive compounds and phytochemicals, have potential health benefits and can be used in the treatment of various diseases. Capsaicinoids, especially capsaicin, have shown promising effects in improving viral diseases and as topical agents for pain relief. Chilli peppers can be a cost-effective substitute for artificial drugs and can be used in the production of novel substances.
Article
Agronomy
D. Catalina Fernandez, Sherah L. VanLaerhoven, Roselyne Labbe
Summary: This study found that the pepper weevil could successfully develop in several wild Solanaceous species, with faster development time compared to pepper fruit. Although no strong host preference was detected among the fruit types tested, low offspring emergence was observed in fruits with high capsaicin content.
PEST MANAGEMENT SCIENCE
(2021)
Review
Nutrition & Dietetics
Betul Sukan-Karacagil, Gamze Akbulut, Yasemin Acar, Meleknur Demirkoparan
Summary: Capsaicinoids and capsinoids, bioactive compounds found in peppers, have positive effects on exercise performance, especially in resistance training, possibly due to the correlation between capsaicin and TRPV1 and insulin-like growth factor-1.
INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM
(2023)
Article
Horticulture
Dennis N. Lozada, Danise L. Coon, Ivette Guzman, Paul W. Bosland
Summary: This study investigated the Scoville Heat Units (SHU) and capsaicinoid content of different chile pepper varieties from New Mexico State University (NMSU), finding significant variation in fruit heat levels across different growing seasons. It was observed that the NMSU varieties have diverse heat levels and using SHU exclusively is not sufficient for taxonomic purposes.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
C. T. Cunha, V. B. Fernandes, I. G. P. Vieira, G. N. P. Mendes
Summary: This study aimed to measure the levels of capsaicinoids in commercial pepper sauce samples and classify their pungency. The majority of the samples had mild to moderate pungency, and the levels of capsaicin were below the recommended daily intake limits.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2022)
Article
Plant Sciences
C. C. Castillo-Aguilar, L. C. Lopez Castilla, N. Pacheco, J. C. Cuevas-Bernardino, R. Garruna, R. H. Andueza-Noh
Summary: Study investigated the phenotypic diversity and capsaicinoid content of nine chilli pepper landraces from the western Yucatan Peninsula, revealing that these landraces provide valuable diverse germplasm for morphological characteristics and capsaicinoid content that can be utilized in breeding and conservation programs.
PLANT GENETIC RESOURCES-CHARACTERIZATION AND UTILIZATION
(2021)
Article
Nutrition & Dietetics
Hector Emmanuel Cortes-Ferre, Marilena Antunes-Ricardo, Janet Alejandra Gutierrez-Uribe
Summary: This study aimed to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero chili pepper seeds and evaluate their anti-inflammatory activity. The highest phenolic compound content was achieved at 30 degrees C, 2,500 UI/L, and 150 min of extraction. The highest capsaicin and dihydrocapsaicin contents were obtained at 45 degrees C with 250 UI/L for 150 min and 60 degrees C, 2,500 UI/L, and 120 min, respectively. The highest anti-inflammatory response was obtained when the extraction was conducted at 60 degrees C, using a lower enzyme concentration (E2), and for a longer extraction time (150 min).
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Hector Emmanuel Cortes-Ferre, Daniel Guajardo-Flores, Gregorio Romero-de la Vega, Janet Alejandra Gutierrez-Uribe
Summary: The hot chili pepper industry is crucial in Mexico and many Asian countries, with waste materials being used to extract nutraceuticals, specifically capsaicinoids. These bioactive compounds have a key role in preventing and treating chronic diseases.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Agronomy
Pasquale Tripodi, Massimo Schiavi, Roberto Lo Scalzo
Summary: The study found that peppers performed well in terms of productivity under different environmental conditions, but had lower levels of capsaicinoids and ascorbic acid, indicating the need for further improvement in existing varieties to enhance quality. In addition, genotype by environment analysis showed minimal environmental influence on yield, fruit shape, and capsaicinoids.
Article
Food Science & Technology
Jungmin Oh, Han Sub Kwak, Mina K. Kim
Summary: This study investigated the influence of carrier foods on the perceived spiciness of chili pepper sauces. The results showed that the perceived intensity of spiciness decreased when the sauces were served with carrier foods, with chicken breast having a greater effect than tortilla chips. This finding can guide culinary artists in incorporating hot chili pepper sauces into their dishes.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Karen Y. Jattar-Santiago, Carolina Ramirez-Lopez, Paola Hernandez-Carranza, Raul Avila-Sosa, Irving I. Ruiz-Lopez, Carlos E. Ochoa-Velasco
Summary: This study evaluated the effect of different solid-to-solvent ratios, temperatures, and times on the extraction of bioactive compounds from habanero pepper. The optimal conditions for extraction were identified, and the extract showed antimicrobial and antioxidant properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Analytical
Justyna Werner, Robert Frankowski, Tomasz Grzeskowiak, Agnieszka Zgola-Grzeskowiak
Summary: Recent studies suggest that weight loss may be supported by compounds from plants, such as capsaicinoids found in chili peppers. However, testing on six local products revealed that concentrations of capsaicinoids were considerably lower than what producers claimed. This discrepancy may indicate that more rigorous regulation is needed to ensure the accuracy of dietary supplements.
ANALYTICAL LETTERS
(2021)
Article
Medicine, General & Internal
Burhan Ceylan, Cem oenal, Armagan oenal
Summary: This study presents a method for quantification of capsaicinoids in chilli sauces using a sensitive ultra fast liquid chromatography method and derivatization with dansyl chloride. The proposed method is simple, time and cost effective, and has suitable selectivity for quantification of capsaicinoids in chilli sauces.
Article
Chemistry, Multidisciplinary
Phitchan Sricharoen, Nunticha Limchoowong, Suchila Techawongstien, Saksit Chanthai
ARABIAN JOURNAL OF CHEMISTRY
(2019)
Article
Horticulture
Nakarin Jeeatid, Bhalang Suriharn, Sungcom Techawongstien, Saksit Chanthai, Paul W. Bosland, Suchila Techawongstien
SCIENTIA HORTICULTURAE
(2018)
Article
Chemistry, Multidisciplinary
Khanitta Saenwong, Prawit Nuengmatcha, Phitchan Sricharoen, Nunticha Limchoowong, Saksit Chanthai
Article
Chemistry, Multidisciplinary
Prawit Nuengmatcha, Phitchan Sricharoen, Nunticha Limchoowong, Ratana Mahachai, Saksit Chanthai
Article
Spectroscopy
Chayanee Kaewprom, Phitchan Sricharoen, Nunticha Limchoowong, Prawit Nuengmatcha, Saksit Chanthai
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2019)
Article
Energy & Fuels
Won-Chun Oh, Saksit Chanthai, Yonrapach Areerob
Article
Polymer Science
Nunticha Limchoowong, Phitchan Sricharoen, Saksit Chanthai
JOURNAL OF POLYMER RESEARCH
(2019)
Article
Chemistry, Multidisciplinary
Chayanee Kaewprom, Yonarpach Areerob, Won-Chun Oh, Keshav Lalit Ameta, Saksit Chanthai
ARABIAN JOURNAL OF CHEMISTRY
(2020)
Article
Acoustics
Phitchan Sricharoen, Nunticha Limchoowong, Prawit Nuengmatcha, Saksit Chanthai
ULTRASONICS SONOCHEMISTRY
(2020)
Article
Chemistry, Multidisciplinary
David Nugroho, Won-Chun Oh, Saksit Chanthai, Rachadaporn Benchawattananon
Summary: This study successfully synthesized carbon quantum dots (CQDs) from Magnolia Grandiflora flower, doped with hydrogen sulfide, and applied them for latent fingerprint detection. The results show that the S-CQDs have a promising potential as fluorescent probes for detecting minutiae latent fingerprints on non-porous surface materials.
Article
Materials Science, Ceramics
Paweena Porrawatkul, Prawit Nuengmatcha, Witoon Tangwatanakul, Saksit Chanthai
JOURNAL OF THE KOREAN CERAMIC SOCIETY
(2020)
Article
Chemistry, Multidisciplinary
Chinawooth Sakaew, Phitchan Sricharoen, Nunticha Limchoowong, Prawit Nuengmatcha, Chunyapuk Kukusamude, Supalak Kongsri, Saksit Chanthai
Article
Materials Science, Ceramics
Prawit Nuengmatcha, Amnuay Noypha, Witoon Tangwatanakul, Thanida Charoensuk, Paweena Porrawatkul, Saksit Chanthai
JOURNAL OF THE KOREAN CERAMIC SOCIETY
(2020)
Article
Plant Sciences
T. Tarinta, S. Chanthai, K. Lertrat, E. Nawata, S. Techawongstien
SABRAO JOURNAL OF BREEDING AND GENETICS
(2020)
Article
Engineering, Environmental
Prawit Nuengmatcha, Paweena Porrawatkul, Saksit Chanthai, Phitchan Sricharoen, Nunticha Limchoowong
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2019)