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090			_aB-9618
245	1	0	_aUltrasound-assisted extraction of capsaicinoids from peppers
490	0		_vTalanta, 75(5), p.1332-1337, 2008
520	3		_aThe development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin)present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10.60 .C), the extraction time (2.25 min), the quantity of sample (0.2.2 g), and the volume of solvent (15.50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 .C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D. < 3
650	1	4	_aCAPSAICINOIDS
650	1	4	_aULTRASOUND-ASSISTED EXTRACTION
650	1	4	_aPEPPERS
700	1	2	_aBarbero, G.F.
700	1	2	_aLiazid, A.
700	1	2	_aPalma, M.
700	1	2	_aBarroso, C.G.
856	4	0	_uhttps://drive.google.com/file/d/1I5gF2VYsG4cKhjFh_JoKFnFyGKs32i9O/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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