Fast determination of capsaicinoids from peppers by High-Performance Liquid Chromatography using a reversed phase Monolithic Column

dc.contributor.author	Fernández Barbero, Gerardo
dc.contributor.author	Liazid, Ali
dc.contributor.author	Palma Lovillo, Miguel
dc.contributor.author	García Barroso, Carmelo
dc.contributor.other	Química Analítica	en_US
dc.date.accessioned	2012-02-17T12:59:06Z
dc.date.available	2012-02-17T12:59:06Z
dc.date.issued	2008-01-01T00:00:00Z
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10498/14655
dc.description.abstract	This article reports the development of a rapid and reproducible method of HPLC with fluorescence detection for the determination and quantification of the main capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydro-capsaicin) present in hot peppers by employing a monolithic column.	en_US
dc.format	application/pdf
dc.language.iso	eng	en_US
dc.publisher	Elsevier SCI LTD	en_US
dc.rights	info:eu-repo/semantics/openAccess
dc.source	Food Chemistry - 2008, Vol. 107 pp. 1276-1282	en_US
dc.subject	Capsaicinoids	en_US
dc.subject	Peppers	en_US
dc.subject	Liquid chromatography	en_US
dc.subject	HPLC	en_US
dc.subject	Monolithic column	en_US
dc.title	Fast determination of capsaicinoids from peppers by High-Performance Liquid Chromatography using a reversed phase Monolithic Column	en_US
dc.type	journal article	en_US
dc.rights.accessRights	open access
dc.identifier.doi	10.1016/j.foodchem.2007.06.065