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Showing 1 to 2 of 2 for “"Dihydrocapsaicin"”.
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Studies of Capsaicinoids Contents of Locally Grown and Commercial Chilies Using Reversed-Phase High Performance Liquid Chromatography.
… for the "heat" of hot peppers. Capsaicin and dihydrocapsaicin have the highest burning effect. The aim of this work is to separate and quantify the two major capsaicinoids in fruits harvested at different stages of development and at different seasons. Simple and rapid HPLC method involves …
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Extraction of Capsaicin Using the Polyol Induced Extraction (PIE) Method
… cause the hot sensation are capsaicin (1) and dihydrocapsaicin (2). The partition coefficient of a pure sample of natural capsaicin studied at -21 oC and gave a value of 130 +/- 60 indicating that they are quantitatively transferred to the upper acetonitrile layer. The percent recovery of a …