High-performance Liquid Chromatographic Analyses of Capsaicinoids and Their Phenolic Intermediates in<i>Capsicum annuum</i>to Characterize Their Biosynthetic Status

Sakamoto, Shiho; Goda, Yukihiro; Maitani, Tamio; Yamada, Takashi; Nunomura, Osamu; Ishikawa, Kinya

doi:10.1271/bbb.58.1141

Cited by 12 publications

(10 citation statements)

References 3 publications

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“…The effluent was monitored by a UV-detector (280 nm) and a photodiode-array detector (Sakamoto et al, 1994;Perucka & Oleszek, 2000;Manizakiza et al, 1999).…”

Section: Hplc Methodsmentioning

confidence: 99%

Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum

López

Gorzalczany²,

Acevedo³

et al. 2012

Rev. bras. farmacogn.

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Capsicum species, Solanaceae, have been used for centuries as food additives by populations of different regions of the world. Capsaicin (trans-methyl-N-vainillyl-nonenamide) is the main pungent compound extracted from the red hot pepper fruit (Capsicum spp.). The capsaicin content was determined by means of a HPLC method. The results showed that Capsicum chacoense Hunz., contains similar amounts of capsaicin (13.9 mg/100 g of dry fruit) in comparison with Capsicum baccatum L. (12.6 mg/100 g) and Capsicum annum L. (10.1 mg/100 g). Dichloromethane (CH 2 Cl 2 ) and ethanol (EtOH) extracts of C. chacoense elicited a 46% and 38 % of inhibition on the arachidonic acid (AA) pathway in ear edema respectively while the CH 2 Cl 2 and EtOH extracts of C. baccatum inhibited 52% and 35% the arachidonic acid response respectively.

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“…The effluent was monitored by a UV-detector (280 nm) and a photodiode-array detector (Sakamoto et al, 1994;Perucka & Oleszek, 2000;Manizakiza et al, 1999).…”

Section: Hplc Methodsmentioning

confidence: 99%

Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum

López

Gorzalczany²,

Acevedo³

et al. 2012

Rev. bras. farmacogn.

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“…Capsaicinoids were extracted twice from the placentas of the fruits (≈100 mg) by 80% acetone and the contents of capsaicin and dihydrocapsaicin were measured by HPLC, as described in our previous paper (Sakamoto, 1994…”

Section: Methodsmentioning

confidence: 99%

High ß-carotene and Capsaicinoid Contents in Seedless Fruits of `Shishitoh' Pepper

Ishikawa¹,

Sasaki²,

Matsufuji³

et al. 2004

HortSci

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In order to evaluate the advantages of parthenocarpy in the breeding of Capsicum, we investigated the percentage of fruit set after emasculation or excision of styles, fruit size, and amounts of ß-carotene, capsaicinoids, and ascorbic acids of the seedless fruits of Capsicum annuum L. `Shishiroh' no. 562. Seedless fruits were induced from ≈80% of flower buds after emasculation or excision of styles. The levels of ß-carotene (44.07 μg·g-1), capsaicin (1.73 mg·g-1), and dihydrocapsaicin (1.12 mg·g-1) of mature seedless fruits were 10 times higher than those of seeded fruits. The amount of ascorbic acid, however, was at the same level (≈230 mg/100 g). The length of the seedless fruit was ≈50% smaller than that of the seeded fruit at 2 weeks after the flowering and decreased to 44% at mature stage.

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“…Capsaicins (see Fig 6 for selected structures) are characteristic compounds of chillies and ginger, being responsible for their pungency64, 110 which is mediated through the vanilloid receptor 111. 112 The vanilloid receptor is intriguing, apparently having roles in taste, pain and analgesia.…”

Section: Capsaicinsmentioning

confidence: 99%

Miscellaneous phenols in foods and beverages - nature, occurrence and dietary burden

Clifford

2000

J. Sci. Food Agric.

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This paper considers the occurrence, dietary burden and biological significance of those classes of phenols that have not been covered in the associated papers. Some of these compounds are of restricted botanical occurrence (eg arbutin) whereas others are widespread minor components (eg coumarins, phenylpropanoids). A few occur at comparatively high levels in certain commodities (eg eugenol in cloves). Some have been little studied (eg phlorotannins) whereas others have been extensively studied because their consumption (eg safrole) or topical contact (eg psoralen and the urushiols) has long been associated with adverse effects. Some are permitted food additives (eg cochineal, cinnamoylmethanes), whereas permission to use some others (eg coumarin, alkannet and safrole) has been withdrawn due to evidence of adverse effects. Some of these miscellaneous phenols are advocated as natural remedies (eg eugenol or capsaicins) or dietary supplements (eg methoxy‐psoralen). It is a cause for concern that the margin of safety between a safe dose and the minimum dose producing significant adverse effects is narrower in some cases than would be tolerated for a food additive (eg psoralen). For others such as the alkenylresorcinols, capsaicins, and phlorotannins, little or nothing is known about the burden, metabolism and biological effects. © 2000 Society of Chemical Industry

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High-performance Liquid Chromatographic Analyses of Capsaicinoids and Their Phenolic Intermediates inCapsicum annuumto Characterize Their Biosynthetic Status

Cited by 12 publications

References 3 publications

Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum

Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum

High ß-carotene and Capsaicinoid Contents in Seedless Fruits of `Shishitoh' Pepper

Miscellaneous phenols in foods and beverages - nature, occurrence and dietary burden

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