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Volumn 77, Issue 4, 2007, Pages 247-249

Antioxidant constituents of some green pepper (Capsicum annuum) cultivars

Author keywords

carotene; Antioxidants; Ascorbic acid; FRAP; Green peppers; Phenolics

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM;

EID: 34548724997     PISSN: 00195022     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (3)

References (8)
  • 1
    • 0004202155 scopus 로고
    • AOAC, 13th edition. Association of Official Analytical Chemists, Washington
    • AOAC. 1990. Official Method of Analysis, pp 746-7, 13th edition. Association of Official Analytical Chemists, Washington.
    • (1990) Official Method of Analysis , pp. 746-747
  • 2
    • 0030586361 scopus 로고    scopus 로고
    • The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay
    • Benzie I E F and Strain J J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Analytical Biochemistry 239 :70-6.
    • (1996) Analytical Biochemistry , vol.239 , pp. 70-76
    • Benzie, I.E.F.1    Strain, J.J.2
  • 3
    • 0034031491 scopus 로고    scopus 로고
    • Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity
    • Howard L R, Talcott S T, Brenes C H and Villalon B. 2000. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural Food Chemistry 48: 1713-20.
    • (2000) Journal of Agricultural Food Chemistry , vol.48 , pp. 1713-1720
    • Howard, L.R.1    Talcott, S.T.2    Brenes, C.H.3    Villalon, B.4
  • 4
  • 5
    • 0345471865 scopus 로고    scopus 로고
    • Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors
    • Markus F, Daood H G, Kapitany J and Biacs P A. 1999. Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. Journal of Agricultural Food Chemistry 47: 100-7.
    • (1999) Journal of Agricultural Food Chemistry , vol.47 , pp. 100-107
    • Markus, F.1    Daood, H.G.2    Kapitany, J.3    Biacs, P.A.4
  • 6
    • 2942627197 scopus 로고    scopus 로고
    • Characterization and quantification of antioxidant constituents of sweet pepper (Capsicum annuum L.)
    • Marin A, Ferreres F, Tomas-Barberan F A and Gil M I. 2004. Characterization and quantification of antioxidant constituents of sweet pepper (Capsicum annuum L.). Journal of Agricultural and Food Chemistry 52: 3 861-9.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , Issue.3 , pp. 861-869
    • Marin, A.1    Ferreres, F.2    Tomas-Barberan, F.A.3    Gil, M.I.4
  • 8
    • 0031790242 scopus 로고    scopus 로고
    • Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteau reagent
    • Singleton V L, Orthofer R, Lamuela- Raventos R M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteau reagent. Methods in Enzymology 299 :152-78.
    • (1999) Methods in Enzymology , vol.299 , pp. 152-178
    • Singleton, V.L.1    Orthofer, R.2    Lamuela- Raventos, R.M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.