Detection of botanical adulterants in saffron powder
Anal Bioanal Chem. 2023 Aug 17. doi: 10.1007/s00216-023-04853-x. Online ahead of print.ABSTRACTSaffron is a unique spice obtained by drying stigmas of saffron flowers (Crocus sativus L.). Due to its high price, economically motivated adulteration occurs relatively often. The presented study aimed to develop an effective strategy for the detection of the following potential botanical adulterants used for a saffron substitution or dilution: safflower (Carthamus tinctorius L.), calendula (Calendula officinalis L.), turmeric (Curcuma longa L.), achiote (Bixa orellana L.), red pepper (Capsicum spp.), mountain arnica (Arnica mon...
Source: Analytical and Bioanalytical Chemistry - August 16, 2023 Category: Chemistry Authors: Jana Ryparova Kvirencova Klara Navratilova Vojtech Hrbek Jana Hajslova Source Type: research
Construction of Protein & #8211;Protein Interaction Networks on Capsicum Against Sepsis by Regulating of Molecular Mechanisms: Bioinformatics Approaches
(Source: Journal of Biomedical Nanotechnology)
Source: Journal of Biomedical Nanotechnology - August 11, 2023 Category: Nanotechnology Authors: Chen, Xin Zhang, Ming Yin, Shuai Gao, Tianwei Tags: research-article Source Type: research
Genome-wide association study of resistance to anthracnose in pepper (Capsicum chinense) germplasm
Anthracnose is a fungal disease caused by Colletotrichum spp. that has a significant impact on worldwide pepper production. Colletotrichum scovillei is the most common pathogenic anthracnose-causing species in th... (Source: BMC Plant Biology)
Source: BMC Plant Biology - August 10, 2023 Category: Biology Authors: Nayoung Ro, Mesfin Haile, Onsook Hur, Ho-Cheol Ko, Jung-Yoon Yi, Hee-Jong Woo, Yu-Mi Choi, Juhee Rhee, Yong-Jik Lee, Dong-Am Kim, Jae-Wang Do, Geon Woo Kim, Jin-Kyung Kwon and Byoung-Cheorl Kang Tags: Research Source Type: research
Molecules, Vol. 28, Pages 5884: Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue
This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography–ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile...
Source: Molecules - August 4, 2023 Category: Chemistry Authors: Baozhu Wu Chenglin Zhu Jing Deng Ping Dong Yiling Xiong Huachang Wu Tags: Article Source Type: research
