{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T14:53:53Z","timestamp":1762181633220,"version":"build-2065373602"},"reference-count":35,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2015,2,5]],"date-time":"2015-02-05T00:00:00Z","timestamp":1423094400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2015,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    A kinetic study of capsaicin (CAP) toward radicals has been performed using stopped\u2010flow spectrophotometry in detail. The second\u2010order rate constants (\n                    <jats:italic>k<\/jats:italic>\n                    <jats:sub>2<\/jats:sub>\n                    ) for the reaction of CAP toward 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH) and galvinoxyl have been measured in methanol, ethanol, 2\u2010propanol\/water (5:1, v\/v), and aqueous micellar suspensions containing 5% Triton X\u2010100 (pH 4.0 to 10.0), respectively. The decay rates of DPPH and galvinoxyl for the reaction with CAP increased linearly in a concentration\u2010dependent manner in homogeneous solutions and aqueous micellar suspensions. However, the\n                    <jats:italic>k<\/jats:italic>\n                    <jats:sub>2<\/jats:sub>\n                    for CAP obtained in an aqueous micellar suspension showed notable pH dependence; that is, the reactivity of CAP increased with an increasing pH value from 4 to 10. In addition, a good correlation between the\n                    <jats:italic>k<\/jats:italic>\n                    <jats:sub>2<\/jats:sub>\n                    value and the molar fraction of CAP (phenolate anion (CAP\u2010O\n                    <jats:sup>\u2212<\/jats:sup>\n                    )\/undeprotonated form (CAP\u2010OH)) was observed. These properties are associated with the p\n                    <jats:italic>K<\/jats:italic>\n                    a of CAP. Furthermore, it was found that the CAP\u2010O\n                    <jats:sup>\u2212<\/jats:sup>\n                    reacts with galvinoxyl about 6 times as fast as the CAP\u2010OH. These results indicate that sequential proton loss electron transfer from the phenolic hydrogen of CAP may be responsible for the scavenging of radicals in an aqueous micellar suspensions.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12798","type":"journal-article","created":{"date-parts":[[2015,2,5]],"date-time":"2015-02-05T13:13:07Z","timestamp":1423141987000},"source":"Crossref","is-referenced-by-count":3,"title":["Kinetic Study of the Radical Scavenging of Capsaicin in Homogeneous Solutions and Aqueous Triton X\u2010100 Micellar Suspensions"],"prefix":"10.1111","volume":"80","author":[{"given":"Atsushi","family":"Watanabe","sequence":"first","affiliation":[{"name":"Dept. of Physiology, Biological Engineering &amp; Medical Information Engineering, Faculty of Health Sciences Kyorin Univ  476 Miyashita\u2010cho Hachioji Tokyo 192\u20108508 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shin\u2010ichiro","family":"Seno","sequence":"additional","affiliation":[{"name":"Dept. of Physiology, Biological Engineering &amp; Medical Information Engineering, Faculty of Health Sciences Kyorin Univ  476 Miyashita\u2010cho Hachioji Tokyo 192\u20108508 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Eiki","family":"Kogure","sequence":"additional","affiliation":[{"name":"Dept. of Physiology, Biological Engineering &amp; Medical Information Engineering, Faculty of Health Sciences Kyorin Univ  476 Miyashita\u2010cho Hachioji Tokyo 192\u20108508 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kensuke","family":"Seki","sequence":"additional","affiliation":[{"name":"Dept. of Radiation Safety Management, Faculty of Health Sciences Kyorin Univ  476 Miyashita\u2010cho Hachioji Tokyo 192\u20108508 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Takeshi","family":"Sakamoto","sequence":"additional","affiliation":[{"name":"Dept. of Medical Radiological Technology, Faculty of Health Sciences Kyorin Univ  476 Miyashita\u2010cho Hachioji Tokyo 192\u20108508 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Youji","family":"Okada","sequence":"additional","affiliation":[{"name":"Dept. of Analytical Chemistry, Faculty of Health Sciences Kyorin Univ  476 Miyashita\u2010cho Hachioji Tokyo 192\u20108508 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hideaki","family":"Shimazu","sequence":"additional","affiliation":[{"name":"Dept. of Physiology, Biological Engineering &amp; Medical Information Engineering, Faculty of Health Sciences Kyorin Univ  476 Miyashita\u2010cho Hachioji Tokyo 192\u20108508 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,2,5]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jp801890g"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1351\/PAC-REP-12-07-15"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1124\/dmd.107.019240"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jp502904r"},{"key":"e_1_2_5_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jo8016555"},{"key":"e_1_2_5_7_1","first-page":"77","article-title":"Natural and biological antioxidants in foods and biological systems. 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