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Citation List: Technical Articles

This page is a collection of citations for journal articles covering various technical aspects of chile peppers. Most of the journals cited should be available at any decent university library. If you *really* want to learn about some technical facet of chile peppers, this page should provide enough pertinent references to get you started.

The majority of these citations were found using Paul W. Bosland's excellent bibliography of technical citations at the official web site of New Mexico State University's Chili Pepper Institute. Search terms I used included: capsaicinoids, NMR, pain, properties, Scoville, and vanillyl.

General
Quantification (Instrument Methods)
Quantification (Scoville)
Biosynthesis
Medical
Other Topics

General
GOVINDARAJAN, V.S. and M.N. SATHYANARAJANA
1991. Capsicum--production, technology, chemistry, and quality. V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. Crit. Rev. Food. Sci. Nutr. 29(6):435-474.
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Quantification (Instrument Methods)
ATTUQUAYEFIO, V.K. and K.A. BUCKLE
1987. Rapid sample preparation method for HPLC analysis of capsaicinoids in capsicum fruits and oleoresins. J. Agr. Food. Chem. 35(5):777-779.

COLLINS, M.D., L.M. WASMUND, and P.W. BOSLAND
1995. Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography. Hort Science 30(1):137-139.

DATTA, P.R. and H. SUSI
1961. Quantitative differentiation between natural capsaicin (8-methyl-N-vanillyl-6-non-enamide) and vanillylnonanamide. Anal. Chem. 33:148.

GAMES, D.E. et al
1984. Analysis of pepper and capsicum oleoresins by high-performance liquid chromatography-mass spectrometry and field desorption mass spectrometry. J. Chromatogr. 294:269-279.

GREEF, J. VAN DER. et al
1985. The applicability of field desorption mass spectrometry and liquid chromatography/mass spectrometry for the analysis of the pungent principles of capsicum and black pepper. Dev. Food Sci. 10:603-612.

HERESCH, F. and J. JURENITSCH
1985. Off-line mass spectrometric monitoring of HPLC effluents--an improved identification and quantitation method for mixtures of similar compounds: natural capsaicinoids. Chromatographia 12: 647.

IWAI, K. et al
1979. Simultaneous microdetermination of capsaicin and its four analogues by using high-performance liquid chromatography and gas chromatography-mass spectrometry. J. Chromatogr. 172:303-311.

JOHNSON, E.K. et al
1982. Trace analysis of natural capsaicinoids in animal feed, human urine, and wastewater by high-pressure liquid chromatography. J. Agr. Food Chem. 30:324-329.

KRAJEWSKA, A.M. and J.J. POWERS
1987. Gas chromatographic determination of capsaicinoids in green Capsicum fruits. Assoc. Off. Anal. Chem. J. 70(5):926-928.

LEE, K.R. et al
1976. Quantitative microanalysis of capsaicin, dihydrocapsaicin and nordihydrocapsaicin using mass fragmentography. J. Chromatography 123(1):119-128.

MASADA, Y. et al
1971. Analysis of the pungent principles of Capsicum annuum by combined gas chromatography and mass spectrometry. J. Food Sci. 36(6):858-860.

MULLER-STOCK, A. et al
1972. Gas chromatographic separation of natural capsaicinoid mixtures and their identification by mass-and NMR-spectra. I. Studies on the composition of capsicum. Pharmac. Acta Helvetiae 47(1):7-14.

MULLER-STOCK, A. et al
1971. Studies on capsicum composition. 2. Quantitative gas chromatographic determination of individual homologues and analogues of capsaicin in mixtures from a natural source and of vanillyl pelargonic amide as a contaminant. J. Chromatography 63(2):281-287.

RAJPOOT N.C. and V.S. GOVINDARAJAN
1981. Paper chromatographic determination of total capsaicinoids in capsicums and their oleoresins with precision, reproducibility, and validation through correlation with pungency in Scoville Units. J. Assoc. Off Anal. Chem. 64(2):311-318.

RANGOONWALA, R
1969. Contribution to the separation of capsaicin, cis-capsaicin, the vanillylamide of pelargonic-acid and dihydrocapsaicin. J. Chromatog. 41:265-266.

TODD, P.H. Jr. et al
1977. Determination of pungency due to capsicum capsaicinoids in raw spices, extracts, food and pharmaceutical products by gas liquid chromatography. J. Food Sci. 42(3):660-665.
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Quantification (Scoville)
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION, GENEVA
1977. Spices and condiments: chillies; determination of Scoville index. Drawn up by the Technical Committee ISQ/TC 34: Agr. Good Products. ISO-3513.

RAJPOOT N.C. and V.S. GOVINDARAJAN
1981. Paper chromatographic determination of total capsaicinoids in capsicums and their oleoresins with precision, reproducibility, and validation through correlation with pungency in Scoville Units. J. Assoc. Off Anal. Chem. 64(2):311-318.

WIRTH, E. and E.N. GATHERCOAL
1924. Report of the Scoville organoleptic method for the valuation of capsicum. J. Amer. Pharm. Assoc. 13:217-219.
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Biosynthesis
FUJIWAKE, H. et al
1980. Enzymatic formation of capsaicinoid from vanillylamine and iso-type acids by cell-free extracts of Capsicum annuum var. annuum cv. Karayatsubusa hot pepper. Agr. Biol. Chem. 44(12):2907-2912.

KOPP, B. et al
1980. Biosynthesis of capsaicinoids in Capsicum annuum. Planta Medica 39(3):289.

SAKAMOTO, S., Y. GODA, T. MAITANI, T. YAMADA, O. NUNOMURA, and K. SHIKAWA
1994. High performance liquid chromatographic analyses of capsaicinoids and their phenolic intermediates in Capsicum anuum to characterize their biosynthetic status. Bioscience Biotechnology and Biochemistry 58(6):1141-1142.
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Medical
BJERRING, P
1991. Quantitative monitoring of acute experimental cutaneous pain and inflammatory vascular reactions. Effect of local analgesics, capsaicin and antihistamines. Acta Dermato-Venereologica - Supplementum 161:1-48.

BJERRING, P. and L. ARENDT-NIELSEN
1989. Use of a new argon laser technique to evaluate changes in sensory and pain thresholds in human skin following topical capsaicin treatment. Skin Pharmacol. 2(3):162-7.

CHESHIRE, W.P. and C.R. SNYDER
1990. Treatment of reflex sympathetic dystrophy with topical capsaicin. Case report. Pain 42(3):307-11.

FITZGERALD, M
1983. Capsaicin and sensory neurones--a review. Pain 15(2):109-30.

LEE, S.S. et al
1991. Neurotoxicity and long lasting analgesia induced by capsaicinoids. J. of Toxicological Sciences 16 Suppl 1:3-20.

LEVY, D.M. et al
1991. Topical capsaicin in the treatment of painful diabetic neuropathy. New England J. of Medicine 324(11):776-7.

LYNN, B
1990. Capsaicin: actions on nociceptive C-fibres and therapeutic potential. Pain. 41(1):61-9.

MCMAHON, S.B. et al
1991. The consequences of long-term topical capsaicin application in the rat. Pain 44(3):301-10

MILLER, M.S. et al
1983. Interaction of capsaicinoids with drug-metabolizing systems. Biochemical Pharmacology 32(3):547-551.

SCHEFFLER, N.M. et al
1991. Treatment of painful diabetic neuropathy with capsaicin 0.075%. J. Amer. Podiatric Medical Assoc. 81(6):288-93.

WATSON, C.P. et al
1989. The post-mastectomy pain syndrome and the effect of topical capsaicin. Pain 38(2):177-86.

WATSON, C.P. et al
1988. Post-herpetic neuralgia and topical capsaicin. Pain 33(3):333-40.
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Other Topics
AZIZAN, A. and R.D. BLEVINS
1995. Mutagenicity and antimutagenicity testing of six chemicals associated with the pungent properties of specific spices as revealed by the Ames Salmonella microsomal assay. Archives of Environmental Contamination and Toxicology 28(2):248-258.

KRAJEWSKA, A.M. and J.J. POWERS
1988. Sensory properties of naturally occurring capsaicinoids. J. Food. Sci. 53(3):902-905.

LOWNDS, N.K., M. BANARAS, and P.W. BOSLAND
1993. Relationships between postharvest water loss and physical properties of pepper fruit (Capsicum annuum L). HortScience 28(12):1182-1184.

PENUELAS, J., C. BIEL and M. ESTIARTE
1995. Growth, biomass allocation, and phenology responses of pepper to elevated CO2 concentrations and different water and nitrogen supply. Photosynthetica 31(1):91-99.

SHIVHARE, U.S. et al
1987. Some physico-mechanical properties of chiles. J. Food Ser. and Tech. 24(2):98-99.

STASCH, A.R. and M.M. JOHNSON
1970. Antioxidant properties of chile pepper. Amer. Dietet. Assn. J. 56:409-412.
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