Extraction efficiency and validation of an HPLC method for flavonoid analysis in peppers

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 751-758

  Bae, Haejin ^a   Jayaprakasha, G K ^a   Jifon, John ^a,b   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

DPPH; Extraction; Flavonoids; Pepper; Reducing property; Total phenolics

Indexed keywords

AGLYCONES; DPPH; DPPH ASSAY; ETHANOL EXTRACT; EXTRACTION EFFICIENCIES; EXTRACTION PROCEDURE; EXTRACTION TIME; FREE RADICAL SCAVENGING ACTIVITY; HPLC METHOD; MYRICETIN; N-N-DIMETHYLFORMAMIDE; PEPPER; REDUCING PROPERTY; SOLVENT SELECTION; TOTAL PHENOLICS;

DIMETHYLFORMAMIDE; ETHANOL; FLAVONOIDS; FREE RADICALS; HYDROLYSIS; PHENOLS; SOLVENTS; SUGARS;

SOLVENT EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AGLYCONE; ALCOHOL; APIGENIN; CATECHIN; FLAVONOID; GLYCOSIDE; KAEMPFEROL; LUTEOLIN; MYRICETIN; N,N DIMETHYLFORMAMIDE; QUERCETIN; SOLVENT;

ANTIOXIDANT ACTIVITY; ARTICLE; EXTRACTION; HYDROLYSIS; MASS SPECTROMETRY; PEPPER; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VALIDATION STUDY;

CAPSICUM;

EID: 80052755461     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.041     Document Type: Article

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