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Flavonoids and Antioxidant Activity of Fresh Pepper ( Capsicum annuum ) Cultivars
Abstract
Flavonoid, ascorbic acid and total phenolic content and antioxidant activity of “jalapeño” (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalapeño), “yellow wax” [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], “Chile” (New Mexico‐6, Green Chile), “ancho” (San Luis Ancho), and “serrano” (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 mg/kg after hydrolysis. “Chile”, “yellow wax” and “ancho” peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than “jalapeño” peppers. Sep‐Pak C 18 (tm) bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r 2 =0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis.
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Cited by
Jamroz, D., Wertelecki, T., Houszka, M., & Kamel, C. (2006) · Journal of Animal Physiology and Animal Nutrition · doi:10.1111/j.1439-0396.2005.00603.x · Cited by 330
Antioxidant Activities of Different Colored Sweet Bell Peppers ( Capsicum annuum L.)
Sun, T., Xu, Z., Wu, C. ‐., Janes, M., Prinyawiwatkul, W., & No, H. K. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00245.x · Cited by 310
Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey
Karadeniz, F., Burdurlu, H. S., Koca, N., & Soyer, Y. (2005) · DergiPark (Istanbul University) · doi:10.3906/tar-0409-12 · Cited by 273
Batiha, G. E.-S., Alqahtani, A., Ojo, O. A., Shaheen, H. M., Wasef, L., Elzeiny, M., Ismail, M., Shalaby, M., Murata, T., Zaragoza-Bastida, A., et al. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms21155179 · Cited by 259
Metadata
- Authors
- LEE, Y., HOWARD, L. R., & VILLALÓN, B.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1995-05
- Volume
- 60
- Issue
- 3
- Pages
- 473-476
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2104077802
- Cited by
- 345
- References
- 0
- FWCI
- 1.67
- Type
- journal article
- Language
- en
- Open access
- closed
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- LEE, Y., HOWARD, L. R., & VILLALÓN, B. (1995). Flavonoids and Antioxidant Activity of Fresh Pepper ( Capsicum annuum ) Cultivars. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1995.tb09806.x
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