메뉴 건너뛰기




Volumn 6, Issue 25, 2011, Pages 5638-5644

Functional compounds and antioxidant properties of dried green and red peppers

Author keywords

[No Author keywords available]

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 81155130624     PISSN: None     EISSN: 1991637X     Source Type: Journal    
DOI: 10.5897/AJAR11.709     Document Type: Article
Times cited : (52)

References (61)
  • 2
    • 78649650849 scopus 로고    scopus 로고
    • Ascorbic acid contents in chili peppers (Capsicum L
    • Aniel-Kumar O, Subba-Tata S (2009). Ascorbic acid contents in chili peppers (Capsicum L.). Not. Sci. Biol., 1: 50-52.
    • (2009) Not. Sci. Biol. , vol.1 , pp. 50-52
    • Aniel-Kumar, O.1    Subba-Tata, S.2
  • 6
    • 3242697145 scopus 로고    scopus 로고
    • Effect of drying temperature on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa)
    • Attanasio G, Cianquanta L, Matteo MD (2004). Effect of drying temperature on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa). Food Chem., 88: 583-590.
    • (2004) Food Chem , vol.88 , pp. 583-590
    • Attanasio, G.1    Cianquanta, L.2    Matteo, M.D.3
  • 7
    • 0001132258 scopus 로고
    • Morphological and physiological changes during maturation of New Mexican type peppers
    • Biles CL, Wall MM, Blackstone K (1993). Morphological and physiological changes during maturation of New Mexican type peppers. J. Am. Soc. Hort. Sci., 118: 476-480.
    • (1993) J. Am. Soc. Hort. Sci. , vol.118 , pp. 476-480
    • Biles, C.L.1    Wall, M.M.2    Blackstone, K.3
  • 10
    • 0029986555 scopus 로고    scopus 로고
    • The antimicrobial properties of chili peppers (Capsicum species) and their uses in Mayan medicine
    • Cichewicz RH, Thorpe PA (1996). The antimicrobial properties of chili peppers (Capsicum species) and their uses in Mayan medicine. J. Ethnopharmacol., 52: 61-70.
    • (1996) J. Ethnopharmacol. , vol.52 , pp. 61-70
    • Cichewicz, R.H.1    Thorpe, P.A.2
  • 12
    • 0037042307 scopus 로고    scopus 로고
    • Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
    • Dewanto V, Wu X, Adom KK, Liu RH (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agri. Food Chem., 50: 3010-3014.
    • (2002) J. Agri. Food Chem. , vol.50 , pp. 3010-3014
    • Dewanto, V.1    Wu, X.2    Adom, K.K.3    Liu, R.H.4
  • 13
    • 34848922768 scopus 로고    scopus 로고
    • Study of the drying kinetics of green bell pepper and chemical characterization
    • Faustino JMF, Barroca MJ, Guiné RPF (2007). Study of the drying kinetics of green bell pepper and chemical characterization. Food Bioprod. Process, 85: 163-170.
    • (2007) Food Bioprod. Process. , vol.85 , pp. 163-170
    • Faustino, J.M.F.1    Barroca, M.J.2    Guiné, R.P.F.3
  • 15
    • 0342785229 scopus 로고    scopus 로고
    • Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. Var. italica) plant tissues
    • Femenia A, Bestard MJ, Sanjuan N, Rosselló C, Mulet A (2000). Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. Var. italica) plant tissues. J. Food Eng., 46: 157-163
    • (2000) J. Food Eng. , vol.46 , pp. 157-163
    • Femenia, A.1    Bestard, M.J.2    Sanjuan, N.3    Rosselló, C.4    Mulet, A.5
  • 17
    • 84985200220 scopus 로고
    • Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos
    • Howard LR, Smith RT, Wagner AB, Villalon B, Burns EE (1994). Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos. J. Food Sci., 59: 362-365.
    • (1994) J. Food Sci. , vol.59 , pp. 362-365
    • Howard, L.R.1    Smith, R.T.2    Wagner, A.B.3    Villalon, B.4    Burns, E.E.5
  • 18
    • 0034031491 scopus 로고    scopus 로고
    • Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity
    • Howard LR, Talcott ST, Brenes CH, Villalon B (2000). Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J. Agric. Food Chem., 48: 1713-1720
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 1713-1720
    • Howard, L.R.1    Talcott, S.T.2    Brenes, C.H.3    Villalon, B.4
  • 20
    • 33744925924 scopus 로고    scopus 로고
    • Content of carotenoids in commonly Asian vegetables and stability and extractability during frying
    • Kidmose U, Yang RY, Thilsted SH, Christensen LP, Brandt K (2006). Content of carotenoids in commonly Asian vegetables and stability and extractability during frying, J. Food Comp. Anal., 19: 562-571.
    • (2006) J. Food Comp. Anal. , vol.19 , pp. 562-571
    • Kidmose, U.1    Yang, R.Y.2    Thilsted, S.H.3    Christensen, L.P.4    Brandt, K.5
  • 21
    • 0030903778 scopus 로고    scopus 로고
    • Evacuation and validation of an LC method fort he analysis of carotenoids in vegetables and fruit
    • Konings EJM, Roomans HHS (1997). Evacuation and validation of an LC method fort he analysis of carotenoids in vegetables and fruit. Food Chem., 59: 599-603.
    • (1997) Food Chem , vol.59 , pp. 599-603
    • Konings, E.J.M.1    Roomans, H.H.S.2
  • 22
    • 0040339948 scopus 로고
    • Antioxidant vitamins in the prevention of cardiovascular disease
    • Kritchevsky D (1992). Antioxidant vitamins in the prevention of cardiovascular disease. Nutr. Today, 27: 30-33.
    • (1992) Nutr. Today. , vol.27 , pp. 30-33
    • Kritchevsky, D.1
  • 23
    • 0033744990 scopus 로고    scopus 로고
    • Preharvest and postharvest factors influencing vitamin C content of horticultural crops
    • Lee SK, Kader AA (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol., 20: 207-220.
    • (2000) Postharvest Biol. Technol. , vol.20 , pp. 207-220
    • Lee, S.K.1    Kader, A.A.2
  • 24
    • 33645487796 scopus 로고
    • Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars
    • Lee Y, Howard LR, Villalon B (1995a). Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J. Food Sci., 60: 473-476.
    • (1995) J. Food Sci. , vol.60 , pp. 473-476
    • Lee, Y.1    Howard, L.R.2    Villalon, B.3
  • 25
    • 0040933900 scopus 로고
    • Flavonoid and ascorbic acid content and antioxidant activity of fresh pepper (Capsicum annuum) cultivars
    • Lee Y, Howard LR, Villalon B (1995b). Flavonoid and ascorbic acid content and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. IFT Abstract, 55: 79.
    • (1995) IFT Abstract , vol.55 , pp. 79
    • Lee, Y.1    Howard, L.R.2    Villalon, B.3
  • 26
    • 23944446073 scopus 로고    scopus 로고
    • Impact of genetic and environmental variation of development of flavonoids and carotenoids in pepper (Capsicum spp
    • Lee JJ, Crosby KM, Pike LM, Yoo KS, Lescobar DI (2005). Impact of genetic and environmental variation of development of flavonoids and carotenoids in pepper (Capsicum spp.). Sci. Hortic., 106: 341-352.
    • (2005) Sci. Hortic. , vol.106 , pp. 341-352
    • Lee, J.J.1    Crosby, K.M.2    Pike, L.M.3    Yoo, K.S.4    Lescobar, D.I.5
  • 27
    • 84985286340 scopus 로고
    • Effect of blanching and drying on pectin constituents and related characteristics of dehydrated peaches
    • Levi A, Ben-Shalom N, Plat D, Reid DS (1988). Effect of blanching and drying on pectin constituents and related characteristics of dehydrated peaches. J. Food Sci., 53: 1187-1190
    • (1988) J. Food Sci. , vol.53 , pp. 1187-1190
    • Levi, A.1    Ben-Shalom, N.2    Plat, D.3    Reid, D.S.4
  • 28
    • 0001595106 scopus 로고
    • Combined instrumental and sensory evaluation of flavor of fresh bell peppers (Capsicum annuum) harvested at three maturation stages
    • Luning PA, de Vris RV, Yuksel D, Ebbenhorst-Seller T, Wishers HJ, Roozen JP (1994). Combined instrumental and sensory evaluation of flavor of fresh bell peppers (Capsicum annuum) harvested at three maturation stages. J. Agric. Food Chem., 42: 2855-2861.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 2855-2861
    • Luning, P.A.1    de Vris, R.V.2    Yuksel, D.3    Ebbenhorst-Seller, T.4    Wishers, H.J.5    Roozen, J.P.6
  • 29
    • 0000413335 scopus 로고    scopus 로고
    • Kinetics of colour change of kiwifruits during hot air and microwave drying
    • Maskan M (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. J. Food Eng., 48: 169-175.
    • (2001) J. Food Eng. , vol.48 , pp. 169-175
    • Maskan, M.1
  • 31
    • 84985216652 scopus 로고
    • Carotenoid content and vitamin A activity of some common cultivars of Mexican peppers (Capsicum annuum) as determined by HPLC
    • Mejia LA, Hudson E, Gonzalez de Mejia E, Vasquez F (1988). Carotenoid content and vitamin A activity of some common cultivars of Mexican peppers (Capsicum annuum) as determined by HPLC. J. Food Sci., 53: 1448-1451.
    • (1988) J. Food Sci. , vol.53 , pp. 1448-1451
    • Mejia, L.A.1    Hudson, E.2    de Gonzalez, M.E.3    Vasquez, F.4
  • 34
    • 0030889960 scopus 로고    scopus 로고
    • Study on loss and/or formation of antioksidants in food during processing and storage
    • Nicoli MC, Anese M, Parpinel MT, Franceschi S, Lerici CR (1997). Study on loss and/or formation of antioksidants in food during processing and storage. Cancer Lett., 11: 71-74.
    • (1997) Cancer Lett , vol.11 , pp. 71-74
    • Nicoli, M.C.1    Anese, M.2    Parpinel, M.T.3    Franceschi, S.4    Lerici, C.R.5
  • 35
    • 18744409053 scopus 로고    scopus 로고
    • New data on the carotenoid composition of raw salad vegetables
    • Niizu P, Rodriguez-Amaya DB (2005). New data on the carotenoid composition of raw salad vegetables. J. Food Comp. Anal., 18: 739-749.
    • (2005) J. Food Comp. Anal. , vol.18 , pp. 739-749
    • Niizu, P.1    Rodriguez-Amaya, D.B.2
  • 36
    • 14144252056 scopus 로고    scopus 로고
    • Ascorbic acid, soluble solids and dry matter content in sweet pepper fruit: Change during ripening
    • Niklis ND, Siomos AS, Sfakiotakis EM (2002). Ascorbic acid, soluble solids and dry matter content in sweet pepper fruit: Change during ripening. J. Veg. Crop Prod., 8: 41-51.
    • (2002) J. Veg. Crop Prod. , vol.8 , pp. 41-51
    • Niklis, N.D.1    Siomos, A.S.2    Sfakiotakis, E.M.3
  • 39
    • 0001676191 scopus 로고    scopus 로고
    • Endogenous levels of tocopherols and ascorbic acid during fruit ripening of new mexican-type chile (Capsicum annuum L.) cultivars
    • Osuna-Garcìa JA, Wall MM, Waddell CA (1998). Endogenous levels of tocopherols and ascorbic acid during fruit ripening of new mexican-type chile (Capsicum annuum L.) cultivars. J. Agric. Food Chem., 46: 5093-5096.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 5093-5096
    • Osuna-Garcìa, J.A.1    Wall, M.M.2    Waddell, C.A.3
  • 40
    • 0002994871 scopus 로고
    • Stability of vitamins in Food
    • Ottaway, P.B. (ed.) 1st ed., Chapman & Hall, Cornwell
    • Ottaway PB (1993). Stability of vitamins in Food. In the technolofy of vitamins in food. Ottaway, P.B. (ed.) 1st ed., Chapman & Hall, Cornwell.
    • (1993) The Technolofy of Vitamins in Food
    • Ottaway, P.B.1
  • 41
    • 79958290101 scopus 로고    scopus 로고
    • Effect of dehydration on some physico-chemical properties and the antioxidant activity of leeks (Allium porrum L.)
    • Ozgur M, Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2011). Effect of dehydration on some physico-chemical properties and the antioxidant activity of leeks (Allium porrum L.). Not. Bot. Hort Agrobot. Cluj., 39: 144-151.
    • (2011) Not. Bot. Hort Agrobot. Cluj. , vol.39 , pp. 144-151
    • Ozgur, M.1    Akpinar-Bayizit, A.2    Ozcan, T.3    Yilmaz-Ersan, L.4
  • 43
    • 0041832390 scopus 로고    scopus 로고
    • Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L
    • Perucka I, Materska MG (2001). Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L. Innov. Food Sci. Emerg. Tech., 2: 189-192.
    • (2001) Innov. Food Sci. Emerg. Tech. , vol.2 , pp. 189-192
    • Perucka, I.1    Materska, M.G.2
  • 44
    • 0033819464 scopus 로고    scopus 로고
    • Role of antioxidant lycopene in cancer and heart disease
    • Rao AV, Agarwal S (2000). Role of antioxidant lycopene in cancer and heart disease. J. Am. Col. Nutr. 19: 563-569.
    • (2000) J. Am. Col. Nutr. , vol.19 , pp. 563-569
    • Rao, A.V.1    Agarwal, S.2
  • 45
    • 34047160095 scopus 로고    scopus 로고
    • Carotenoids and human health
    • Rao AV, Rao LG (2007). Carotenoids and human health. Pharma. Res., 55: 207-216.
    • (2007) Pharma. Res. , vol.55 , pp. 207-216
    • Rao, A.V.1    Rao, L.G.2
  • 47
    • 15244351895 scopus 로고    scopus 로고
    • Funktionelle Lebensmittel-Zukunft de Ernahrung oder Marketing-Strategie
    • Rechkemmer G (2001). Funktionelle Lebensmittel-Zukunft de Ernahrung oder Marketing-Strategie. Forschungereport Sonderheft, 1: 12-15.
    • (2001) Forschungereport Sonderheft , vol.1 , pp. 12-15
    • Rechkemmer, G.1
  • 52
    • 0346828736 scopus 로고    scopus 로고
    • Health benefits of increased fruit and vegetable consumption
    • (Ed: W.M.F. Jongen). CRC Press. FL, USA
    • Southohn S, Faulks R (2002). Health benefits of increased fruit and vegetable consumption. In Fruit and vegetable processing: improving quality (Ed: W.M.F. Jongen). CRC Press. FL, USA.
    • (2002) Fruit and Vegetable Processing: Improving Quality
    • Southohn, S.1    Faulks, R.2
  • 53
    • 33751554370 scopus 로고
    • Influence of processing and storage on the phenolic composition of Thompson seedless grape juice
    • Spanos GA, Wrolstad RE (1990). Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agri. Food Chem., 38: 565-1571.
    • (1990) J. Agri. Food Chem. , vol.38 , pp. 565-1571
    • Spanos, G.A.1    Wrolstad, R.E.2
  • 55
    • 34447317507 scopus 로고    scopus 로고
    • Hot-air-drying characteristics of Aloe vera (Aloe barbadensis Miller) and influence of temperature on kinetic parameters
    • Vega-Gálvez A, Uribe E, Lemus-Mondaca R, Miranda M (2007). Hot-air-drying characteristics of Aloe vera (Aloe barbadensis Miller) and influence of temperature on kinetic parameters. LWT-Food Sci. Tech., 40: 1698-1707.
    • (2007) LWT-Food Sci. Tech. , vol.40 , pp. 1698-1707
    • Vega-Gálvez, A.1    Uribe, E.2    Lemus-Mondaca, R.3    Miranda, M.4
  • 56
    • 0002230705 scopus 로고
    • Reaction kinetics in food systems
    • Heldman, D.R., Lund, D.B. (Eds.), Marcel Dekker, New York
    • Villota R, Hawkes JG (1992). Reaction kinetics in food systems. In handbook of food engineering. Heldman, D.R., Lund, D.B. (Eds.), Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Villota, R.1    Hawkes, J.G.2
  • 57
    • 77950553538 scopus 로고    scopus 로고
    • Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese
    • Wahba NM, Ahmed AS, Ebraheim ZZ (2010). Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese. Foodborne Pathog. Dis. 7: 411-418.
    • (2010) Foodborne Pathog. Dis. , vol.7 , pp. 411-418
    • Wahba, N.M.1    Ahmed, A.S.2    Ebraheim, Z.Z.3
  • 58
    • 0028007844 scopus 로고
    • The spectral determination of chlorophyll a and chlorophyll b as well as total carotenoids, using various solvents with spectrophotometers of different resolution
    • Wellburn AR (1994). The spectral determination of chlorophyll a and chlorophyll b as well as total carotenoids, using various solvents with spectrophotometers of different resolution. J. Plant Physiol., 144: 307-313.
    • (1994) J. Plant Physiol. , vol.144 , pp. 307-313
    • Wellburn, A.R.1
  • 59
    • 77957896118 scopus 로고    scopus 로고
    • The contribution of fruit and vegetable consumption to human health
    • (Ed. Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar) Blackwell Pub. Iowa, USA
    • Yahia EM (2000). The contribution of fruit and vegetable consumption to human health. In Fruit and vegetable phytochemicals: chemistry, nutritional value, and stability. (Ed. Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar) Blackwell Pub. Iowa, USA.
    • (2000) Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability
    • Yahia, E.M.1
  • 60
    • 0034745755 scopus 로고    scopus 로고
    • Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper
    • Yahia EM, Contreras-Padilla M, Gonzalez-Aguilar G (2001). Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper. LWT - Food Sci. Tech., 34: 452-457.
    • (2001) LWT - Food Sci. Tech. , vol.34 , pp. 452-457
    • Yahia, E.M.1    Contreras-Padilla, M.2    Gonzalez-Aguilar, G.3
  • 61
    • 33744791531 scopus 로고    scopus 로고
    • Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers
    • Zhang D, Hamauzu Y (2003). Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers. J. Food Agric. Environ., 1: 22-27.
    • (2003) J. Food Agric. Environ. , vol.1 , pp. 22-27
    • Zhang, D.1    Hamauzu, Y.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.