ArticleFoods (Basel, Switzerland)2022
Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed, 10 citations in OpenAlex.
- Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (Molecules (Basel, Switzerland) · 2025Article
- Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
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5 authors at 1 institution in 1 country.
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Abstract
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, oleuropein aglycones, and ligostride aglycones being the most abundant. Chili olive oil with chili flakes contained higher levels of capsaicinoids (+21.6%) compared to whole chili olive oil. Capsaicin and dihydrocapsaicin accounted for about 95% of all capsaicinoids in the chili olive oil. The extraction rate of dry "Cayenne" chili was 7.1% in whole chili olive oil and 9% in chili olive oil with flakes, confirming that chili flakes are better extracted in olive oil. With the determination of 29 individual phenols and five individual capsaicinoids, the study provided a detailed insight into the secondary metabolites of chili olive oil and confirmed that it is a health source.
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