The DOI matches its Crossref record; 22 of the 22 references it cites were found in a registry or an index.
Antioxidant Activities of Different Colored Sweet Bell Peppers ( Capsicum annuum L.)
Abstract
ABSTRACT: Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell peppers ( Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red peppers determined by the Folin‐Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 μmol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored peppers, red pepper contained a higher level of β‐carotene (5.4 μg/g), capsanthin (8.0 μg/g), quercetin (34.0 μg/g), and luteolin (11.0 μg/g). The yellow pepper had the lowest β‐carotene content (0.2 μg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 μg/g). The free radical scavenging abilities of peppers determined by the 2,2′‐diphenyl‐1‐picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 μmol Trolox equivalent/g) but not significantly different from the other 3 peppers. All 4 colored peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 peppers.
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Distribution and biological activities of the flavonoid luteolin
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Antidiabetic Properties of Dietary Flavonoids: A Cellular Mechanism Review
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The role of plant‐derived natural antioxidants in reduction of oxidative stress
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Antioxidant Activity of Spices and Their Impact on Human Health: A Review
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Quercetin and Its Anti-Allergic Immune Response
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Metadata
- Authors
- Sun, T., Xu, Z., Wu, C. ‐., Janes, M., Prinyawiwatkul, W., & No, H. K.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2007-03
- Volume
- 72
- Issue
- 2
- Pages
- S98-102
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1984980962
- Cited by
- 310
- References
- 22
- FWCI
- 4.56
- Type
- journal article
- Language
- en
- Open access
- closed
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- Sun, T., Xu, Z., Wu, C. ‐., Janes, M., Prinyawiwatkul, W., & No, H. K. (2007). Antioxidant Activities of Different Colored Sweet Bell Peppers ( Capsicum annuum L.). Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2006.00245.x
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