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Analysis of Polynuclear Aromatic Hydrocarbons in Paprika Powder
cooking, is made from the drying of sweet peppers.
Contamination with polynuclear aromatic hydrocarbons (PAHs) can occur from
environmental exposures to the pepper plants and/or during the drying process
Data Sheet - I1279
Molecular Weight: 232.32 (anhydr.)
The best known vanilloid is capsaicin (M2028),
extracted from capsicum chili peppers. This has long
been known to activate fine afferent nerve fibers
involved in pain
Constituents and Additives - Antioxodants
are clove,
cinnamon, oregano, turmeric, cumin, parsley, basil, curry powder, mustard seed, ginger, pepper, chili
powder, paprika, garlic, coriander, onion and cardamom. Typical herbs are sage, thyme, marjoram
Data Sheet - V1510
reflexes.
Vanilloid-containing compounds which include
capsaicin, the active ingredient in hot peppers,
selectively depolarize nociceptors to activate the
“nociceptive” pathway.2,3 The receptor for
Data Sheet - V2764
responds to
multiple noxious stimuli including capsaicin, the
pungent main component of “hot” chilli peppers, and
moderate (43 °C) thermal stimuli, and is also activated
by protons (extracellular acidification
Brochure: Thin-Layer Chromatography
solution C, USP powdered black pepper
extract RS 5 mg/mL in methanol, sonicated, centrifuged, and the
supernatant is used.
• Track 4 & 5: 7 μL two different commercial pepper samples of the
same concentration
Supel QuE (QuEChERS) Product Line
or 55174-U).
For samples with higher levels of chlorophyll and carotinoides (e.g.,
red sweet pepper, spinach, lamb’s lettuce, ruccolla, etc.), use
Supel™ QuE PSA/ENVI-Carb™ (EN) Tube 2 (55464-U or
Product Information Sheet - GEG2N
DNA from various plant species per
100 mg of tissue
Corn 7.5 µg
Dianthus tissue culture 3.3 µg
Pepper 3.1 µg
Rice 5.9 µg
Soybean 5.7 µg
Tobacco 5.2 µg
Tomato 6.2 µg
Tomato (20 mg freeze dried leaf
tissue
Salmonella - AFNOR AOAC- EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA® PLATE Salmonella Gold
Salmonella - AFNOR AOAC- EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA® PLATE Salmonella Gold
User Guide SA0190 - Salmonella - AFNOR AOAC - EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA® PLATE Salmonella Gold
User Guide Transia Salmonella-SA0190-AFNOR AOAC - EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA PLATE Salmonella Gold
User Guide Transia Salmonella SA0180-AFNOR AOAC - EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA PLATE Salmonella Gold
User Guide SA0180 - Salmonella - AFNOR AOAC - EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA® PLATE Salmonella Gold
User Guide Transia Salmonella SA0180-AFNOR AOAC - EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA PLATE Salmonella Gold
User Guide Transia Salmonella-SA0190-AFNOR AOAC - EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA PLATE Salmonella Gold
User Guide Transia Salmonella-SA0190-AFNOR AOAC - EN
currants, bean sprouts, raw ground beef, smoked trout, fresh pasta, milk chocolate, ground black pepper, cake
mix, dry milk-based infant formula and dry food for pets.
TRANSIA PLATE Salmonella Gold
Product Information Sheet - G2N10
Plant DNA Yield
Corn 7.5 μg Tobacco 5.2 μg
Dianthus tissue culture 3.3 μg Tomato 6.2 μg
Pepper 3.1 μg Tomato
(20 mg of freeze-dried leaf tissue)
5.7 μg
Rice 5.9 μg
Soybean
Bulletin - G2N70
Plant DNA Yield
Corn 7.5 μg Tobacco 5.2 μg
Dianthus tissue culture 3.3 μg Tomato 6.2 μg
Pepper 3.1 μg Tomato
(20 mg of freeze-dried leaf tissue)
5.7 μg
Rice 5.9 μg
Soybean
Bulletin - G2N350
Plant DNA Yield
Corn 7.5 μg Tobacco 5.2 μg
Dianthus tissue culture 3.3 μg Tomato 6.2 μg
Pepper 3.1 μg Tomato
(20 mg of freeze-dried leaf tissue)
5.7 μg
Rice 5.9 μg
Soybean
GENOMIC DNA PURIFICATION
mg of starting leaf tissue.
Material Typical Yield
Corn 7.5 µg
Dianthus tissue culture 3.3 µg
Pepper 3.1 µg
Rice 5.9 µg
Soybean 5.7 µg
Tobacco 5.2 µg
Tomato 6.2 µg
Tomato (20 mg freeze dried leaf tissue
Proteasome/Ubiquitination NF-kB Pathway Brochure
inhibitor of NF-κB activation.
25 mg
(E)-Capsaicin 211274 An active constituent of cayenne pepper that has anti-nociceptive and
anti-inflammatory effects. Inhibits NF-κB activation by TNF.
100
Your first choice - Purospher STAR RP-18 endcapped HPLC column
some countries, these dyes are still occasionally used in order to
intensify the color of bell pepper and chili powders.
Gradient:
Time
[min]
Eluent
A
Eluent
B
Flow Rate
[mL/min]
Research Focus: Volume 1, 2013
inhibitor of NF-κB activation.
25 mg 211200
(E)-Capsaicin An active constituent of cayenne pepper with excitatory and desensitizing
effects on a subset of primary afferent sensory neurons. Inhibits
Application Notes Food Safety and Food Quality Control Beat your own record!
are clove,
cinnamon, oregano, turmeric, cumin, parsley, basil, curry powder, mustard seed, ginger, pepper, chili
powder, paprika, garlic, coriander, onion and cardamom. Typical herbs are sage, thyme, marjoram
Food Safety and Food Quality Control - Beat your own record!
are clove,
cinnamon, oregano, turmeric, cumin, parsley, basil, curry powder, mustard seed, ginger, pepper, chili
powder, paprika, garlic, coriander, onion and cardamom. Typical herbs are sage, thyme, marjoram
User Guide - Z756997
10 80 10 0.05
PC (Macrolon 2805) 10-12 80 15 0.08
PC/ABS (Babyblend T65MN) 9-11 80 10 0.12
Pepper, black, powder 2 85 8.8 7.97
PMMA (Plexiglass 6N) 10 70 10 0.12
Polypropylene 13 130
Inhibitor Sourcebook 3rd Edition
[(e)-N-(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide}
An active constituent of cayenne pepper with excitatory and desensitizing effects
on a subset of primary afferent sensory neurons. An antagonist
Neuroscience Solutions for productive research
2CMM_NF-PEZXMSH01?cid=BI-XX-BRC-C-EPDF-ANTI-B108-1510
36
Did You Know?
Birds can eat the hottest
peppers in the world with
no discomfort because
they lack capsaicin
receptors. Capsaicin is
thought to