Determination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detection

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dc.contributor.authorDo, Tomášcs
dc.contributor.authorLacková, Zuzanacs
dc.contributor.authorAdam, Vojtěchcs
dc.contributor.authorZítka, Ondřejcs
dc.date.issued2017-12-31cs
dc.description.abstractThe aim of the experiment was to determine the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers (Brown Bhutlah II, Bhut Jolokia Yellow I, Pieto de Moca II, Trinidad 7 POT II, 7 POT White II, Naga Jolokia I, Habanero Orange, Naga Viper II, Bhut Jolokia II, Jalapeno, White Naga Bhut Jolokia I, Carolina Reaper II) using high performance liquid chromatography UltiMate 3000 with UV/VIS detector. Each variety of chilli peppers was prepared without seeds and partitions (septa) and with seeds and partitions (septa) in order to compare yields of capsaicin and dihydrocapsaicin depending on the sample preparation. Based on the experiment, it was shown that chilli peppers with seeds and partitions (septa) had a higher content of capsaicin and dihydrocapsaicin compared to chilli peppers without seeds and partitions (septa). The highest capsaicin and dihydrocapsaicin content was of chilli peppers Carolina Reaper II. From the contents of capsaicin and dihydrocapsaicin was calculated so-called pungency in Scoville units (SHU) in order to compare our results with previous studies.en
dc.formattextcs
dc.format.extent861-866cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationMendelNet 2017. 2017, p. 861-866.en
dc.identifier.isbn978-80-7509-529-9cs
dc.identifier.orcid0000-0003-4254-5992cs
dc.identifier.orcid0000-0002-8527-286Xcs
dc.identifier.orcid0000-0001-7607-5058cs
dc.identifier.other148723cs
dc.identifier.researcheridD-7686-2012cs
dc.identifier.researcheridE11072012cs
dc.identifier.scopus14012648400cs
dc.identifier.urihttp://hdl.handle.net/11012/84170
dc.language.isoencs
dc.publisherMendel University in Brnocs
dc.relation.ispartofMendelNet 2017cs
dc.relation.urihttps://mendelnet.cz/artkey/mnt-201701-0096_Determination-of-the-content-of-capsaicin-and-dihydrocapsaicin-in-twelve-varieties-of-chilli-peppers-using-liqu.php?back=/magno/mnt/2017/mn1.php?secid=4cs
dc.rights(C) Mendel University in Brnocs
dc.rights.accessopenAccesscs
dc.subjectCapsaicinen
dc.subjectdihydrocapsaicinen
dc.subjecthigh performance liquid chromatographyen
dc.subjectUV/VIS detectionen
dc.titleDetermination of the content of capsaicin and dihydrocapsaicin in twelve varieties of chilli peppers using liquid chromatography with uv/vis detectionen
dc.type.driverconferenceObjecten
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-148723en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:50:26en
sync.item.modts2025.01.17 16:37:28en
thesis.grantorVysoké učení technické v Brně. Středoevropský technologický institut VUT. Chytré nanonástrojecs
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