Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS

Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies. A total of 99.8% of the phenols in chili olive oil were secoiridoids, with elenolic acid, ol...

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Detalles Bibliográficos
Autores principales: Zamljen, Tilen, Slatnar, Ana, Hudina, Metka, Veberic, Robert, Medic, Aljaž
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367771/
https://www.ncbi.nlm.nih.gov/pubmed/35954023
http://dx.doi.org/10.3390/foods11152256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367771/
https://www.ncbi.nlm.nih.gov/pubmed/35954023
http://dx.doi.org/10.3390/foods11152256

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