Antioxidant activity and content of capsaicinoids isolated from paprika fruits
2003
Perucka, I. | Materska, M. (Lublin Agricultural University (Poland). Dept. of Chemistry)
Antioxidant activity of capsaicinoid fractions as well as the concentration of capsaicinoids, total flavonoids, ascorbic acid, beta-carotene and tocopherols in red pepper fruits, (Capsicum annuum L.) varieties Bronowicka Ostra, Cyklon, Tornado and Tajfun were investigated. The obtained results showed that the fractions of capsaicinoids had the similar antioxidant activity as the flavonoid fractions depending on the level of capsaicinoids in pepper fruits. A comparison of the concentration of antioxidant compounds in different varieties has shown that the fruits with lower level of capsaicinoids were also characterized by a lower antioxidant activities, reduced vitamin E and provitamin A content, but higher vitamin C content as compared to the fruits of hot varieties
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