Antioxidant content of bio and conventional spice red pepper (<i>Capsicum annuum </i>L.) as determined by HPLC
2006
Daood, H. G. | Tömösközi-Farkas, R. | Kapitány, J.
<b>In the present work, bio and conventional forms of spice red pepper were analysed using various high performance liquid chromatographic (HPLC) systems for their carotenoid, tocopherol and vitamin C contents. The carotenoid pigment was fractionated into free xanthophylls, monoesters, carotenes and diesters with newly developed reversed phase HPLC, while </b><b>a</b><b>-, </b><b>b</b><b>- and </b><b>g</b><b>-isomers of vitamin E were separated by normal phase chromatography. Ion-pair chromatography on a C-18 column provided good separation and quantification of vitamin C. The peppers included new resistant varieties and hybrids that are essential for bio-production. It was found that crossing new disease-resistant varieties such as Kaldom and Kalorez with susceptible ones such as Rubin and SZ-20 produced resistant hybrids that contained higher levels of quality components compared to the parents, particularly when grown and cultivated under organic farming conditions.</b>
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