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Studium kapsaicinu jako markeru pálivosti paprik
Do, Tomáš
Capsaicin is the main component of chilli peppers responsible for pungency. In this bachelor thesis, the presence and concentration of natural capsaicinoids (capsaicin and dihydrocapsaicin) extracted from 12 different varieties of chilli peppers (Jalapeño, Bhut Jolokia Yellow, Habanero Orange, Carolina Reaper, etc.) were determined by high performance liquid chromatography. Each variety was prepared without seeds and partitions and with seeds and partitions in order to compare yields of capsaicin and dihydrocapsaicin depending on sample preparation. Finally, for individual varieties of chilli pepper, the range of pungency were evaluated in SHU units based on capsaicin concentration.

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