Antioxidants in hot pepper: Variation among accessions

Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes

Volumn 41, Issue 7, 2006, Pages 1237-1243

  Antonious, George F ^a   Kochhar, Tejinder S ^a   Jarret, Robert L ^b   Snyder, John C ^c  

^a KENTUCKY STATE UNIVERSITY   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Ascorbic acid; Capsaicin; Capsicum spp.; Free sugars; Phytochemicals; Total phenols

Indexed keywords

CULTIVATION; PHENOLS; SUGARS; VITAMINS;

CAPSAICIN; CAPSICUM SPP.; FREE SUGARS; GERMPLASM; TOTAL PHENOLS;

ANTIOXIDANTS;

ANTIOXIDANT; ASCORBIC ACID; CAPSAICIN; CAPSAICINOID; CARBOHYDRATE; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT; CULTIVAR; GERMPLASM; HEALTH CARE; ORGANIC ACID; PHENOLIC COMPOUND; VEGETABLE;

ARTICLE; CAPSICUM BACCATUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS; CHEMICAL ANALYSIS; CULTIVAR; FRUIT; GERMPLASM; PEPPER; PHYTOCHEMISTRY; PLANT BREEDING; SPECIES DIFFERENCE;

ANTIOXIDANTS; ASCORBIC ACID; CAPSAICIN; CAPSICUM; FOOD ANALYSIS; MASS SPECTROMETRY; PHENOLS; PHYLOGENY; PLANT EXTRACTS; SPECIES SPECIFICITY;

ANTIOXIDANTS; ASCORBIC ACID; PHYTOCHEMISTRY;

NORTH AMERICA; UNITED STATES;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM BACCATUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS;

EID: 33747660337     PISSN: 03601234     EISSN: 15324109     Source Type: Journal    
DOI: 10.1080/03601230600857114     Document Type: Article

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