Oleoresin Capsicum

Irritate without redness Capsaicin 0.025-0.25% Capsicum oleoresin 0.025-0.25% Capzasin-P Zostrix ArthriCare Multiaction Must use regularly Burning effect subsides with regular use... 

As with other counterirritants, capsaicin and its derivatives (i.e., capsicum and capsicum oleoresin) exert a warming or burning sensation. With repeated application, desensitization occurs, and the burning sensation subsides. This typically occurs within the first 1 to 2 weeks. After discontinuation,... 

Soxhlet extraction with MeOH, concentration, filtration. Dissolution Capsicum oleoresin in MeOH-THF ginger oleoresin in MeOH. 

Cooper, T.H., Guzinski, J.A and Fisher, C. (1991) Improved high performance liquid chromatography method for the determination of major capsaicinoids in capsicum oleoresin. Journal of Agricultural and Food Chemistry 39, 2253-2256. 

Capryl Alcohol, 542 Caprylic Acid, 271 Caprylic Aldehyde, 540 Capsicum Oleoresin, 391, 392 Caramel, 80 Caramel Color, 80 Caraway Oil, 85, 576 Caraway Oleoresin, 392 Carbamide, 428... 

Figure 2. Median perceived oral irritation from four concentrations of vanillyl nonamide, piperine and capsicum oleoresin over time. Reproduced with permission from Ref. 5, copyright 1984, IRL Press Limited.

The combination of these elements generates the diversity of capsaicinoids reported to date. Generally, the major constituent of the capsaicinoid soup are capsaicin (la) and its dihydroderivative (lb). Commercial capsaicin potvder is an approximately 5 1 mixture of capsaicin and dihydrocapsaicin, while analytical (>95 %) capsaicin contains mainly nonivamide as impurity. Despite its trivial name of synthetic capsaicin, nonivamide is a natural trace constituent of capsicum oleoresin, and concentration >3 % are indicative of adulteration [26]. The addition of nonivamide to capsicum oleoresin has been detected in products from both the food and the pharmaceutical markets. Some of them have been found to contain exclusively nonivamide, even though capsaicin is the only individual constituent of capsicum oleoresin to be approved by the FDA for human use [26]. 

Linear capsiacinoids with a C9/C12 chain are only trace constituents of capsicum oleoresin, which mainly contains branched capsaicinoids. The acyl moiety of these compounds is produced by the branched chain fatty acids pathway (Scheme 4.1) [30[. Depending on the nature of the amino acid that acts as the acyl starter precursor, different capsaicinoids are formed. Thus, capsaicinoids of the iso series such as CPS and homocapsaicin I are derived from valine and leucine via isobutyrylCoA and isovalerylCoA, respectively, while those from the anteiso series such as homocapsaicin II originate from isoleucine via 2-methylbutyrylCoA (Scheme 4.1) [31[. The polymethylene moiety of norcapsaicin has one less carbon than capsaicin. The... 

Since hot pepper is important for the food and the pharmaceutical industries, a range of different methods have been developed for the analysis of capsaicinoids in plant material and finished products. The separation of CPS (la) and nonivamide (11) is especially challenging, since these compounds have similar behavior in many chromatographic conditions. Since synthetic nonivamide is the most common adulterant of capsicum oleoresin, various strategies have been suggested to overcome this problem. Capillary GC does not require previous derivatization of capsaicinoids, but its separatory power seems lower than that of HPLC, currently the most popular technique for the quantization of capsaicinoids. GC is, however, the method of choice for the analysis of the acyl moieties of capsaicinoids as methyl esters. These can be directly produced from capsaicinoids by oxidative N-dealkylation with DDQ (2,3-dichloro-5,6-dicyanobenzoquinone), followed by alcoholysis of the resulting amides with methanol in the presence of an acidic resin (Scheme 4.4) [41]. 

Most proprietary rubefacient preparations are mixtures of several ingredients, including salicylates, nicotinates and counterirritant substances from natural sources, such as capsicum oleoresin, turpentine oil, camphor and menthol. 

The "heat" of a food product may be adjusted by adding capsicum oleoresin. This oleoresin (oil) is derived [41] from various fruits such as cayenne pepper. Capsicum is the dried ripe fruit of Capsicum frutescens L., Capsicum Solanaceae (known in commerce as African chillies), or Capsicum annuum L. (known in commerce as tabasco pepper) or of other hybrid species of peppers. The oleoresin makes up approximately 0.1-1.0 % of the weight of the dried fruit. Considering the previous suggestion that 10 ppm can be detected by tasting, the term "hot peppers" (which could contain as much as 10,000 ppm) is meaningful to those who may not have acquired a taste for such food products. 

Games, D.E., Alcock, N.J., van der Greef, J., Nyssen, L.M., Maarse, H., and Ten, M.C., Analysis of pepper and capsicum oleoresins by high performance liquid chromatography—mass spectrometry and field desorption mass spectrometry, J. Chromatog., 294, 269, 1984. 

J.-P. Meunier et al. (2007). Use of spray cooling technology for development of micro-encapsulated Capsicum Oleoresin for the growing ping as an alternative to in-feed antibiotics. Study of Release using In Vitro Models. J. Anim. ScL, October 2007 85(10) 2699-2710. 

Capsicum frutescens resin Capsicum oleoresin. See Oleoresin capsicum... 

Musk (Moschus moschiferus) Mustard oil Myrrh (Commiphora myrrha) extract Myrrh gum Myrrh (Commiphora myrrha) oil Myrtle (Myrtus communis) extract Myrtle (Myrtus communis) oil Nutmeg (Myristica fragrans) oil Oak bark extract Oakmoss (Evernia prunastri) extract Oleoresin allspice Oleoresin basil Oleoresin black pepper Oleoresin capsicum Oleoresin cardamom... 

Alkamides are responsible for the sharp, burning or tingling taste associated with herbs and spices such as prickly ash bark (Zan-thoxylum spp.), black pepper (Piper nigrum). Echinacea angustifolia, E. purpurea and cayenne (Capsicum spp.). Capsicum oleoresin contains several phenolic amides including capsaicin. 

Constant HI, Cordell GA (1996) Nonivamide, a constituent of Capsicum oleoresin. J Nat Prod 59 425 26... 

Kobata K., Saito K., Tate H., Nashimoto A., Okuda H., Takemura L, Ken M., Takahashi M., Iwai K., Watanabe T. Long-chain N-VaniUyl-acylamides from Capsicum oleoresin. Journal of Agricultural and Food Chemistry, 58 3627-3631 (2010). 

Capsicum oleoresin is obtained by extracting red pepper with a suitable organic solvent extraction of sweet pepper (paprika) with similar solvents yields paprika oleoresin, which contains high concentrations of carotenoids but little or no pungent principles, depending on the process. 

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