Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars

Food and Chemical Toxicology

Volumn 53, Issue , 2013, Pages 392-401

  Loizzo, Monica Rosa ^a   Pugliese, Alessandro ^a   Bonesi, Marco ^a   De Luca, Damiano ^b   O'Brien, Nora ^c   Menichini, Francesco ^a   Tundis, Rosa ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

^b CALAB   (Italy)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antioxidant activity; Apigenin; Bell pepper; Food processes; Hypoglycemic properties; Phytochemical content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALPHA TOCOPHEROL; AMYLASE; ANTIOXIDANT; APIGENIN; BETA CAROTENE; CAPSICUM ANNUUM EXTRACT; FATTY ACID; FLAVONOID; HEXANE; HYDROLASE; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; RADICAL; UNCLASSIFIED DRUG;

ANTIDIABETIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CAPSICUM ANNUUM; CHELATION; CONTROLLED STUDY; COOKING; CULTIVAR; DRYING PROCESS; ENZYME INHIBITION; FOOD COMPOSITION; FOOD PROCESSING; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IC 50; LIPOPHILICITY; MASS FRAGMENTOGRAPHY; NONHUMAN; NUTRITIONAL HEALTH; PEPPER; ROGGIANO PEPPER; SENISE PEPPER;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANTIOXIDANTS; BENZOTHIAZOLES; BETA CAROTENE; BIPHENYL COMPOUNDS; CAPSICUM; CHELATING AGENTS; FLAVONOIDS; FOOD HANDLING; FRUIT; HEXANES; HYPOGLYCEMIC AGENTS; INHIBITORY CONCENTRATION 50; IRON; PHENOLS; PICRATES; SULFONIC ACIDS;

CAPSICUM; CAPSICUM ANNUUM;

EID: 84872445365     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.12.011     Document Type: Article

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