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Biochemistry in the production of spice paprika. III. Phenolic products

V. Zitko and Ž. Ďurigová

Slovak Academy of Sciences, Bratislava


Abstract: cf. CA 53, 20611f. By paper chromatography, the presence of hydroxy cinnamic acids and 4 flavonoids in paprika was detd. Chlorogenic acid was identified by its Rf value, detection reactions, and ultraviolet absorption spectra. The 4 flavonoids were not identified. By paper chromatography with petr. ether:85% EtOH (100:25 by vol.), capsaicin was sepd. from carotenoids and identified qual. by its Rf value 0.54 (Whatman No.3). On isolation of capsaicin by Schenk's method (Scientia Pharm. 23, 241-2(1955)), another phenolic product was found with Rf 0.96 and with no burning flavor. It formed white crystals, m. 55.5°, and had absorption max. at 235 and 292 mμ.

Full paper in Portable Document Format: 146a450.pdf (in Slovak)


Chemical Papers 14 (6) 450–458 (1960)

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XXVIII. International Conference on Coordination and Bioinorganic Chemistry
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