The Capsicum genus is one of the most popular plants consumed and cultivated worldwide,
containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the …

Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial,
anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties …

An overview of the state of the art in the extraction, isolation, and analytical determination of
bioactive compounds in peppers of the genus Capsicum is presented. The review is …

Different techniques have been employed to extract capsaicinoids from habanero chili
pepper (HCP). Conventional extraction techniques use long extraction times and …

Capsaicin and dihydrocapsaicin are the two most abundant capsaicinoids in peppers, which
are responsible for about 90% of the spiciness. A detailed study of the electrochemical …

BACKGROUND: The presence of capsaicin, the pungent principle of peppers, is restricted to
the fruits of hot cultivars. This compound, which is produced in the fruits' placenta, requires 3 …

Ag/Ag 2 O-loaded poly (sodium4-styrenesulfonate)(PSS) functionalized reduced graphene
oxide (rGO) composite (Ag/Ag 2 O-PSS-rGO) with high catalytic activity was synthesized for …

Suspension cultures of Habanero pepper (Capsicum chinense Jacq.) were exposed to
salicylic acid or methyl jasmonate to change secondary metabolism. Both treatments led to …

Mesoporous silica (MS) and amino-functionalized mesoporous silica (NH2-FMS) were
prepared and characterized using the techniques of transmission electron microscopy (TEM) …

A novel electrochemical sensor for capsaicin using mesoporous cellular foams (MCFs) as
the sensitive material is reported. The surface morphology and electrochemical properties of …