Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography

Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography

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....

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Bibliographic Details
Main Authors: Ayman Abdel Ghafar, Mohamed Abdelaty Habila, Zeid Abdullah Al Othman, Yacine Badjah Hadj Ahmed
Format: Article
Language:English
Published: MDPI AG 2011-10-01
Series:Molecules
Subjects:
Capsicum
capsaicin
chilli
pepper
daily capsaicin intake
Scoville heat units
Online Access:http://www.mdpi.com/1420-3049/16/10/8919/

Internet

http://www.mdpi.com/1420-3049/16/10/8919/

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