Effect of cooking on the antioxidant properties of coloured peppers

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 20-28

  Chuah, Ai Mey ^a   Lee, Ya Chi ^b   Yamaguchi, Tomoko ^a   Takamura, Hitoshi ^a   Yin, Li Jun ^c   Matoba, Teruyoshi ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

^b MINGDAO UNIVERSITY   (Taiwan)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant properties; Ascorbic acid; Cooking; Pepper; Radical scavenging activity; Total polyphenol content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CAROTENOID; PLANT MEDICINAL PRODUCT; POLYPHENOL; SCAVENGER; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; COOKING; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEACHING; MICROWAVE COOKING; MOLECULE; PEPPER; PHYTOCHEMISTRY; REDUCTION; SPECTROPHOTOMETRY; VARIETAS;

CAPSICUM; CAPSICUM ANNUUM;

EID: 43849113474     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.022     Document Type: Article

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