Evaluation of Natural Capsaicin (N.Cap) in Pepper Spray by GC-MS/FID, NMR and HPLC as an Alternative to the Use of Oleoresin Capsicum (OC)

Junior, N. Oliveira; Padulla, V.; Flores, Igor S.; Annunciação, D.; Neiva, M.; Brant, Vinnicius

doi:10.1007/s41314-019-0024-6

Cited by 12 publications

(3 citation statements)

References 20 publications

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“…Concerns about the ammability and toxicity of pepper sprays are well known and have been widely discussed for some time [13,[24][25][26][27][28][29]. In general, solvent carriers and propellants are the ammable components of greatest concern.…”

Section: Resultsmentioning

confidence: 99%

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Counterfeit Pepper Spray: A Case Report

Logrado

Figueiredo²,

Barbosa³

2022

Hum Factors Mech Eng Def Saf

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Pepper spray is one of the less lethal instruments used by law enforcement agencies around the world.Basically, pepper spray is composed of the active ingredient, a carrier solvent and a propellant. The purpose of pepper spray, a non-lethal weapon, is to brie y incapacitate and restrain an individual, without causing permanent damage. Therefore, the presence of hazardous substances is undesirable. Pepper sprays con scated by the Brazilian federal police were analyzed to identify their ingredients. This analysis indicated several discrepancies between the ndings and product labels, ammable gases (used as propellant), and of greatest concern, methanol ( ammable and highly toxic) as a carrier solvent. Therefore, this investigation revealed the serious risk of low quality pepper spray causing damage to both users and other people subjected to its effects.

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Section: Resultsmentioning

confidence: 99%

“…Pepper spray can be produced using either a single active ingredient or a combination of OC and PAVA. Nonivamide is naturally present in pepper extracts, but when a pepper spray solution is produced with added PAVA, the amount of nonivamide is much higher than its natural occurrence [13].…”

Section: Introductionmentioning

confidence: 99%

Counterfeit Pepper Spray: A Case Report

Logrado

Figueiredo²,

Barbosa³

2022

Hum Factors Mech Eng Def Saf

View full text Add to dashboard Cite

show abstract

“…For many years, high-performance liquid chromatography ( Oliveira Junior et al, 2019 ; Ponder et al, 2021 ), gas chromatography ( Peña-Alvarez et al, 2009 ), and spectrophotometry ( Hornero-Méndez and Mínguez-Mosquera, 2001 ) and other technical methods have been used to detect the colorants and pungent compounds in chili. However, these methods are time-consuming and laborious, and cannot comprehensively analyze those compounds in foods quickly.…”

Section: Introductionmentioning

confidence: 99%