Cargando…

A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil

Capsaicinoids, mostly from chili peppers, are widely used in daily life. Capsaicinoids are considered to be markers for the identification of illegal cooking oil (ICO), which is a serious threat to public health. The identification of capsaicinoids can help reveal food-related fraud, thereby safegua...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lyu, Wenjing, Ding, Min, Zhou, Ying, Jiang, Mengdan, Li, Yanru, Ding, Yanxiang, Zhang, Zhong, Wei, Xue, Zhang, Xiaoqing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10526801/ https://www.ncbi.nlm.nih.gov/pubmed/37754097 http://dx.doi.org/10.3390/bios13090863

Ejemplares similares

Ultrasensitive Detection of Capsaicin in Oil for Fast Identification of Illegal Cooking Oil by SERRS
por: Liu, Zhigang, et al.
Publicado: (2017)

Gold nanoparticle-based colorimetric and electrochemical sensors for the detection of illegal food additives
por: Li, Li, et al.
Publicado: (2020)

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
por: Hamed, Mansor, et al.
Publicado: (2019)

Boron-containing capsaicinoids
por: Melanson, Jennifer A., et al.
Publicado: (2021)

Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type
por: Luo, Nan, et al.
Publicado: (2023)

Extraction, bioavailability, and bioefficacy of capsaicinoids
por: Lu, Muwen, et al.
Publicado: (2016)

Sensitive Detection of Capsaicinoids Using a Surface Plasmon Resonance Sensor with Anti-Homovanillic Acid Polyclonal Antibodies
por: Nakamura, Shingo, et al.
Publicado: (2013)

The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
por: Hamed, Mansor, et al.
Publicado: (2021)

Capsaicinoids improve consequences of physical activity
por: Sahin, Kazim, et al.
Publicado: (2018)

Rapid determination of capsaicinoids by colorimetric method
por: Ryu, Wang-Kyun, et al.
Publicado: (2016)

Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases
por: Yasin, Mursleen, et al.
Publicado: (2023)

Engineering Saccharomyces cerevisiae for production of the capsaicinoid nonivamide
por: Muratovska, Nina, et al.
Publicado: (2022)

Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS
por: Zamljen, Tilen, et al.
Publicado: (2022)

Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using (1)H NMR
por: Bai, Xueying, et al.
Publicado: (2022)

Capsaicinoids, Chloropicrin and Sulfur Mustard: Possibilities for Exposure Biomarkers
por: Pesonen, Maija, et al.
Publicado: (2010)

The use of nanoencapsulation to decrease human skin irritation caused by capsaicinoids
por: Contri, Renata V, et al.
Publicado: (2014)

Capsaicinoids Modulating Cardiometabolic Syndrome Risk Factors: Current Perspectives
por: Juturu, Vijaya
Publicado: (2016)

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening
por: Vázquez-Espinosa, Mercedes, et al.
Publicado: (2020)

Effect of Capsaicinoids on Neurophysiological, Biochemical, and Mechanical Parameters of Swallowing Function
por: Suntrup-Krueger, Sonja, et al.
Publicado: (2021)

Illegal Cremation
Publicado: (1909)

Illegal Medicine
por: Wilson, Nelson W.
Publicado: (1899)

Illegal Medicine
por: Wilson, Nelson W.
Publicado: (1900)

Illegal Medicine
por: Wilson, Nelson W.
Publicado: (1899)

The Racialization of “Illegality”
por: Menjívar, Cecilia
Publicado: (2021)

The Rebirth of Waste Cooking Oil to Novel Bio-based Surfactants
por: Zhang, Qi-Qi, et al.
Publicado: (2015)

Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers
por: Nagy, Zsuzsa, et al.
Publicado: (2015)

Pharmacological induced target temperature management after cardiac arrest: the capsaicinoids
por: Simard, J. Marc, et al.
Publicado: (2017)

Development of a database of capsaicinoid contents in foods commonly consumed in Korea
por: Cho, Hoyoun, et al.
Publicado: (2020)

Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids
por: Batiha, Gaber El-Saber, et al.
Publicado: (2020)

Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness
por: Yoon, So-Ra, et al.
Publicado: (2021)

Estimation of Dietary Capsaicinoid Exposure in Korea and Assessment of Its Health Effects
por: Kwon, Youngjoo
Publicado: (2021)

Ethylene-Inducible AP2/ERF Transcription Factor Involved in the Capsaicinoid Biosynthesis in Capsicum
por: Wen, Jinfen, et al.
Publicado: (2022)

Highly Sensitive Electrochemical Sensor for Sunset Yellow Based on Electrochemically Activated Glassy Carbon Electrode
por: Lu, Yan, et al.
Publicado: (2022)

The Illegal Trade in Cocaine
Publicado: (1910)

The Recognition of Illegal Practice
por: Westervelt, J. Douglas
Publicado: (1896)

Molecularly imprinted polymer decorated nanoporous gold for highly selective and sensitive electrochemical sensors
por: Li, Yingchun, et al.
Publicado: (2015)

QTL mapping and GWAS reveal candidate genes controlling capsaicinoid content in Capsicum
por: Han, Koeun, et al.
Publicado: (2018)

Insecticidal Properties of Capsaicinoids and Glucosinolates Extracted from Capsicum chinense and Tropaeolum tuberosum
por: Claros Cuadrado, José L., et al.
Publicado: (2019)

Diffusion Processes and Drug Release: Capsaicinoids - Loaded Poly (ε-caprolactone) Microparticles
por: Lenzi, E. K., et al.
Publicado: (2016)

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition
por: Alonso-Villegas, Rodrigo, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_6nsk04v3dfqggcjg8t3dg34mk9