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Capsaicinoid Analysis in Peppers by HPLC by gustavsandy15 is a document available to read on EtoBox.
This study presents an optimized high-performance liquid chromatography (HPLC) method for analyzing eight capsaicinoids in peppers and pepper-containing foods. The method successfully quantified capsaicinoid levels across various pepper parts and food products, demonstrating a detection limit of approximately 15-30 ng. The findings highlight the distribution of capsaicinoids and their potential health benefits, including antimicrobial and antioxidative properties.
- Author
- gustavsandy15
- Language
- EN