Influence of Extraction Solvents on Antioxidant Activity and the Content of Bioactive Compounds in Non-pungent Peppers

Plant Foods for Human Nutrition

Volumn 67, Issue 2, 2012, Pages 120-128

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

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Bioactive compounds; Deoxyribose degradation; DPPH; Pepper; Reducing power; Total phenolics

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ACETONE; ANTIOXIDANT; BIPHENYL DERIVATIVE; CAROTENOID; FLAVONOID; HEXANE; METHANOL; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; SOLVENT;

ARTICLE; BLACK PEPPER; CHEMISTRY; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; VEGETABLE;

ACETONE; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; HEXANES; METHANOL; OXIDATION-REDUCTION; PHENOLS; PICRATES; PIPER NIGRUM; PLANT EXTRACTS; SOLVENTS; VEGETABLES;

CAPSICUM;

EID: 84861674514     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-012-0290-4     Document Type: Article

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