Difference in folate content of green and red sweet peppers (Capsicum annuum) determined by liquid chromatography-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 9998-10002

  Phillips, Katherine M ^a   Ruggio, David M ^a   Ashraf Khorassani, Mehdi ^a   Haytowitz, David B ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

5 methyltetrahydrofolate; Capsicum annuum; Folate; Food composition; Green peppers; HPLC; LC MS; Red peppers

Indexed keywords

5 METHYLTETRAHYDROFOLIC ACID; 5-METHYLTETRAHYDROFOLATE; FOLIC ACID; TETRAHYDROFOLIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRUIT; HEALTH CARE POLICY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PEPPER; QUALITY CONTROL;

CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOLIC ACID; FRUIT; MASS SPECTROMETRY; NUTRITION POLICY; QUALITY CONTROL; TETRAHYDROFOLATES;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 33846515386     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062327a     Document Type: Article

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