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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.

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Accession: 011769643

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DOI: 10.1556/aagr.54.2006.2.2


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