Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography

The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh....

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Hlavní autoři:	Ayman Abdel Ghafar, Mohamed Abdelaty Habila, Zeid Abdullah Al Othman, Yacine Badjah Hadj Ahmed
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2011-10-01
Edice:	Molecules
Témata:	Capsicum capsaicin chilli pepper daily capsaicin intake Scoville heat units
On-line přístup:	http://www.mdpi.com/1420-3049/16/10/8919/
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