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Capsicum fruits

Heat, Color, and Flavor Compounds in Capsicum Fruit... [Pg.109]

Fujiwake H, Suzuki T, Iwai K (1982) Capsaicinoid formation in the protoplast from the placenta of Capsicum fruits. Agile Biol Chem 46 2591-2592... [Pg.124]

Alum MR, Mazourek M, Landry LG, Curry J, Jahn MM, O ConneU MA (2003) Differential expression of fatty acid synthase genes, Acl, Fat and Kas in Capsicum fruit. J Exp Bot 54 1655-1664... [Pg.124]

Suzuki T, Fujiwake H, Iwai K (1980) Intracellular localization of capsaicin and its analogues, capsaicinoid, in Capsicum fruit. 1. Microscopic investigation of the structure of the placenta of Capsicum annuum var. annuum cv. Karayatsubusa. Plant Cell Physiol 21 839-853 Ohta Y (1963) Physiological and genetical studies on the pungency of Capsicum IV. Secretory organ, receptacles and distribution of capsaicin in the Capsicum fruits. Jap J Breed 12 179-183... [Pg.125]

Thresh JC. (1876) Capsaicin, the active principle in Capsicum fruits. The Analyst 1 148-149. [Pg.152]

Black pepper, Capsicum fruit oleoresins. Quality control procedure to determinate SU of chilies and discover if samples have been treated with synthetic C W-vanillyl-... [Pg.1099]

Capsicum Fruit Capsicum frutescens Tropical America... [Pg.198]

Capsicum fruits in different forms are popular food additives in most parts of the world. The... [Pg.260]

It is estimated that the world production of chillies is about 2.5 million t and paprika accounts for about one-third of the total world consumption of chilli. Capsicum fruits in different forms are popular food additives in most part of the world. Paprika and chilli are consumed worldwide, either as a spice or a natural colourant. It is valued principally... [Pg.281]

Galvez, P.A., Mendez, H.D. and Mosquera, M.M.I. (2004) Changes in the carotenoid metabolism of capsicum fruits during application of model ized slow drying process for paprika production. Journal of Agricultural and Food Chemistry 52(3), 518-522. [Pg.283]

Capsaicin.—It is known that phenylalanine acts as the source of the vanillylamine moiety of capsaicin (132) in Capsicum annuum and that valine (136) is used for the construction of the acyl part.2 It has been noted107 that whilst radioactive valine (136) was incorporated into capsaicin (132) and its dihydro-derivative (133), L-[U-14C]leucine [as (137)] labelled the capsaicin analogues (134) and (135) in Capsicum fruits both amino-acid precursors were very considerably better incorporated into capsaicinoid metabolites by using spheroplasts prepared from the placentas of Capsicum fruits. or-Ketoisovaleric acid (138) and cr-ketoisocaproic acid... [Pg.33]

MAE applications in the literature include for example extraction of capsaicinoids from capsicum fruit (59), PBDEs from marine biological tissues (60), pesticides from vegetables (61) and pigments from paprika powder (62). [Pg.13]

An exception to this is capsaicin (III), which is oxidized with a kinetic constant similar to phenolics (Table 1), but this compound, which is considered as the main alkaloid present in Capsicum fruits, is oxidized at the level of the p-hydroxy substituent of the vanillylamide moiety [511 (Scheme II). [Pg.749]

The three major compounds in the capsalcinoid fraction of most "hot" Capsicum fruits are capslacln, dlhydrocapsalcln, and nordlhydrocapsalcln (, 7, ). These compounds are the N-vanlllyl amides of 8-methy1-6-nonenoic acid, 8-methyInonanolc acid, and 7-methyloctanolc acid, respectively. Inspection of Table I reveals that these three acids were found in the oleo-... [Pg.140]

Bouraoui, A., J.L. Brazier, H. Zouaghi, and M. Rousseau. 1995. Theophylline pharmacokinetics and metabolism in rabbits following single and repeated administration of capsicum fruit. Eur. J. Drug Metab. Pharmacokinet. 20(3) 173-178. [Pg.168]

Bouraoui, A., A. Toumi, H. Ben Mustapha, and J.L. Brazier. 1988. Effects of capsicum fruit on theophylline absorption and bioavailability in rabbits. Drug Nutr. Interact. 5(4) 345-350. [Pg.168]

Camara, B. and R. Moneger, Carotenoid biosynthesis. In vitro conversion of antheraxanthin to capsanthin by a chromoplast enriched fraction of Capsicum fruits, Biochem. Biophys. Res. Commun., 99, 1117-1122 (1981). [Pg.503]

AlOthman, Z. A., Yacine, B. H. A., Habila, M. A., and Ghafar, A. A. 2011. Determination of capsaicin and dihydrocapsaicin in capsicum fruit samples using high performance liquid chromatography. Molecules 16 8919-8929. [Pg.109]

Bajaj, K. L. 1980. Colorimetric determination of capsaicin in capsicum fruits. J. Assoc. Offic.Anal. Chem. 63 1314-1316. [Pg.110]

Tice, L. F. 1933. A simplified and more efficient method for the extraction of capsaicin together with the colorimetric method for its determination in capsicum fruit and oleo-resin. Am. J. Pharm. 105 320-325. [Pg.111]

Kawada, T., Watanabe, T., Katsura, K., Takami, H., and Iwai, K. 1985. Formation and metabolism of pungent principle of capsicum fruits. XV. Microdetermination of capsaicin by liquid chromatography with electrochemical detection. J. Chwmatogr. 329 99-105. [Pg.111]

See other pages where Capsicum fruits is mentioned: [Pg.115]    [Pg.121]    [Pg.310]    [Pg.1099]    [Pg.267]    [Pg.271]    [Pg.360]    [Pg.113]    [Pg.88]    [Pg.96]    [Pg.101]    [Pg.109]   
See also in sourсe #XX -- [ Pg.749 ]

See also in sourсe #XX -- [ Pg.292 ]

See also in sourсe #XX -- [ Pg.749 ]



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