Ground Red Peppers:  Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose

Korel, Figen; Bağdatlıoğlu, Neriman; Balaban, Murat Ö.; Hışıl, Yaşar

doi:10.1021/jf010537b

Cited by 76 publications

(46 citation statements)

References 12 publications

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“…44 In previous human studies CAP has been given as red pepper in single meals. However, the content of CAP and pungency differs in the species of Capsicum Annuum L. 45 It is therefore difficult to compare studies unless the pungency is reported in Scoville heat units. Previous studies have shown that addition of approximately 30 mg CAP to meals could increase SNS activity 10,46 and diet induced thermogenesis, 9,47 which is in agreement with the present findings of 2.4% increased RMR with a lower dosage of CAP (1.2 mg).…”

Section: Discussionmentioning

confidence: 99%

Body fat loss achieved by stimulation of thermogenesis by a combination of bioactive food ingredients: a placebo-controlled, double-blind 8-week intervention in obese subjects

Belza¹,

Frandsen

Kondrup³

2006

Int J Obes

131

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Background: A combination of tyrosine, capsaicin, catechines and caffeine may stimulate the sympathetic nervous system and promote satiety, lipolysis and thermogenesis. In addition, dietary calcium may increase fecal fat excretion. Objective: To investigate the acute and subchronic effect of a supplement containing the above mentioned agents or placebo taken t.i.d on thermogenesis, body fat loss and fecal fat excretion. Design: In total, 80 overweight-obese subjects ((body mass index) 31.272.5 kg/m 2 , mean7s.d.) underwent an initial 4-week hypocaloric diet (3.4 MJ/day). Those who lost44% body weight were instructed to consume a hypocaloric diet (À1.3 MJ/day) and were randomized to receive either placebo (n ¼ 23) or bioactive supplement (n ¼ 57) in a double-blind, 8-week intervention. The thermogenic effect of the compound was tested at the first and last day of intervention, and blood pressure, heart rate, body weight and composition were assessed. Results: Weight loss during the induction phase was 6.871.9 kg. At the first exposure the thermogenic effect of the bioactive supplement exceeded that of placebo by 87.3 kJ/4 h (95%CI: 50.9;123.7, P ¼ 0.005) and after 8 weeks this effect was sustained (85.5 kJ/4 h (47.6;123.4), P ¼ 0.03). Body fat mass decreased more in the supplement group by 0.9 kg (0.5; 1.3) compared with placebo (Po0.05). The bioactive supplement had no effect on fecal fat excretion, blood pressure or heart rate. Conclusion: The bioactive supplement increased 4-h thermogenesis by 90 kJ more than placebo, and the effect was maintained after 8 weeks and accompanied by a slight reduction in fat mass. These bioactive components may support weight maintenance after a hypocaloric diet.

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Section: Discussionmentioning

confidence: 99%

Body fat loss achieved by stimulation of thermogenesis by a combination of bioactive food ingredients: a placebo-controlled, double-blind 8-week intervention in obese subjects

Belza¹,

Frandsen

Kondrup³

2006

Int J Obes

131

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“…Many different techniques have been employed for the extraction of capsaicinoids from pepper, such as maceration [11], magnetic stirring [12], enzymatic extraction [13], ultrasound-assisted extraction [14], Soxhlet [15], extraction by supercritical fluids [16], extraction by pressurized liquids [17] and microwave-assisted extraction [18,19]. The conventional extraction methods, like Soxhlet extraction, which have been employed for decades, need long extraction times and require relatively large quantities of solvent [20].…”

Section: E-mail Address: Miguelpalma@ucaes (M Palma)mentioning

confidence: 99%

“…To evaluate the effect of the volume of the solvent on the extraction, a series of extractions were carried out with different volumes of solvent (15,25,40 and 50 mL). The rest of the extraction conditions were: temperature of 50 • C, approximately 1 g of sample, 10 min of extraction and methanol as solvent.…”

Section: Volume Of Solventmentioning

confidence: 99%

Ultrasound-assisted extraction of capsaicinoids from peppers

Barbero

Liazid

Palma

et al. 2008

Talanta

193

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The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60• C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50• C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D. < 3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.

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“…Many techniques for the extraction of capsaicinoids from peppers have been studied, such as maceration [9], magnetic stirring [10], Soxhlet [11,12], ultrasound-assisted extraction [13], extraction by means of supercritical fluids [14], extraction by pressurized liquids [15] and enzymatic extraction [16]. These techniques are employed in response to the increasing demand for methods that allow the extraction process to be automated, extraction times to be shortened, the consumption of solvents to be reduced, and the exposure of operative personnel to solvents to be minimised.…”

Section: E-mail Address: Miguelpalma@ucaes (M Palma)mentioning

confidence: 99%

Determination of capsaicinoids in peppers by microwave-assisted extraction–high-performance liquid chromatography with fluorescence detection

Barbero

Palma

Barroso

2006

Analytica Chimica Acta

117

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A new method has been developed for the extraction of capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) in peppers employing microwave-assisted extraction. The parameters studied are: extraction solvent (methanol, ethanol, acetone, ethyl acetate and water), temperature (50-200 • C), sample quantity (0.1-1 g), volume of solvent (15-50 mL) and the extraction time (5-20 min). The results found for the optimum conditions are: 125 • C as extraction temperature, 25 mL of solvent, 0.5 g of freshly triturated peppers and extraction for 5 min, employing 100% ethanol as solvent. The capsaicinoids obtained were stable under the optimised extraction conditions. The resulting method presents a high degree of reproducibility (R.S.D. < 6%).

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Ground Red Peppers: Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose

Cited by 76 publications

References 12 publications

Body fat loss achieved by stimulation of thermogenesis by a combination of bioactive food ingredients: a placebo-controlled, double-blind 8-week intervention in obese subjects

Body fat loss achieved by stimulation of thermogenesis by a combination of bioactive food ingredients: a placebo-controlled, double-blind 8-week intervention in obese subjects

Ultrasound-assisted extraction of capsaicinoids from peppers

Determination of capsaicinoids in peppers by microwave-assisted extraction–high-performance liquid chromatography with fluorescence detection

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