OPTIMIZATION AND VALIDATION OF A LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINATION OF CAPSAICIN IN CHILI PEPPERS
ABSTRACT Capsaicinoids are organic compounds present in several foods like chili peppers. This group of molecules are responsible of fruit pungency, as well as, of several healthy properties. The present work reports an optimized and validated liquid chromatography method coupled to fluorescence and...
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| Autores principales: | , , , |
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| Lenguaje: | English |
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Sociedad Chilena de Química
2019
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072019000204475 |
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