Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions.

The pungent component of sansho (Japanese pepper, ) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to obtain extracts containing hydroxy-α-sanshool (HαS).

Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus .

Japanese pepper (sansho, ) contains several types of sanshools belonging to -alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluated the effects of antioxidants from the genus in preventing sanshool degradation using accelerated tests.