+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Antioxidant content of bio and conventional spice red pepper (Capsicum annuum L.) as determined by HPLC

Antioxidant content of bio and conventional spice red pepper (Capsicum annuum L.) as determined by HPLC

Acta Agronomica Hungarica 54(2): 133-140

In the present work, biological and conventional forms of spice red pepper obtained from Hungary 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 alpha -, beta - and gamma -isomers of vitamin E were separated by normal phase chromatography.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 011769643

Download citation: RISBibTeXText

DOI: 10.1556/aagr.54.2006.2.2

Related references

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot ). Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 84: 842-850, 2017

Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems. Journal of the Science of Food and Agriculture 92(12): 2409-2415, 2012

Carotenoid content and vitamin a activity of some common cultivars of mexican peppers capsicum annuum as determined by hplc. Journal of Food Science 53(5): 1448-1451, 1988

Antioxidant content and colour level in different varieties of red pepper (Capsicum annuum L.) affected by plant-leaf Ti4+ spray and processing. Acta Alimentaria Budapest 27(4): 365-375, 1998

Tradition, quality and biotechnology in Hungarian spice pepper ( Capsicum annuum L.) breeding. Acta Agronomica Hungarica 58(3): 259-266, 2010

Antioxidant Content and Quality of Fruits as Affected by Nigari, an Effluent of Salt Industries, and Fruit Ages of Sweet Pepper Capsicum annuum L. 2012

Evaluation of red pepper for spice (Capsicum annuum L.) germplasm resource of Kahramanmaras Region (Turkey). Pakistan Journal of Biological Sciences 7(5): 703-710, 2004

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry 117(4): 647-653, 2009

Low temperature and ultraviolet-B radiation affect chlorophyll content and induce the accumulation of UV-B-absorbing and antioxidant compounds in bell pepper (Capsicum annuum) plants. Environmental and Experimental Botany 139: 143-151, 2017

Improvement of quality and nutritional value of spice red pepper (Capsicum annuum L.) by cross breeding of Hungarian and Spanish cultivars. Agri food quality: an interdisciplinary approach: 31-34, 1996

Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang , prepared with five different red pepper ( Capsicum annuum L.) varieties. Journal of Food Science and Technology 55(2): 792-801, 2018

Effect of cucumber mosaic virus on growth and leaf elemental content of a susceptible yolo wonder l capsicum annuum and a resistant lp 1 capsicum frutescens pepper. Hortscience 12(4 SECT 2): 417, 1977

Antioxidant constituents of some green pepper (Capsicum annuum) cultivars. Indian Journal of Agricultural Sciences 77(4): 247-249, 2007

Hypolipidemic and Antioxidant Properties of Hot Pepper Flower (Capsicum annuum L.). Plant Foods for Human Nutrition 71(3): 301-306, 2016

Lignans from the fruits of the red pepper (Capsicum annuum L.) and their antioxidant effects. Archives of Pharmacal Research 32(10): 1345-1349, 2009