Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype

Journal of the Science of Food and Agriculture

Volumn 81, Issue 15, 2001, Pages 1580-1585

  Gnayfeed, M H ^a   Daood, H G ^a   Biacs, P A ^a   Alcaraz, C F ^b  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Ascorbic acid; Capsaicinoids; Carotenoids; Pepper; Tocopherols

Indexed keywords

PHYTOCHEMISTRY;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0035668237     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.982     Document Type: Article

References (20)

1. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors
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3. Capsaicin in hot chili pepper: Carcinogens co-carcinogen or anti-carcinogen?
4. Change in the carotenoid and antioxidant vitamin content of spice red pepper (paprika) as a function of ripening and some technological factors
5. Factors affecting stability of coloured substances in paprika powder
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18. Simple method for quantitation of capsaicinoids in pepper using capillary gas chromatography