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Phenolic content and antioxidant and antimicrobial properties of fruits of Capsicum baccatum L var pendulum at different maturity stages



Phenolic content and antioxidant and antimicrobial properties of fruits of Capsicum baccatum L var pendulum at different maturity stages



Journal Of Medicinal Food: 2, 267-274



The phenolic content, antioxidant potential, and antimicrobial activity of extracts of different parts of the fruit from <i>Capsicum baccatum</i> L. var. <i>pendulum</i> were investigated. The analysis of phenolic content was performed by the Folin-Ciocalteu method and reversed-phase high-performance liquid chromatography. The <i>in vitro</i> antioxidant activity was assessed by the total reactive antioxidant potential and total antioxidant reactivity index.

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Accession: 032789529

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PMID: 18598168

DOI: 10.1089/jmf.2007.626


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