Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations-Reference-Cited by-同舟云学术

Capsaicinoids, flavonoids, tocopherols, antioxidant capacity and color attributes in 23 native Peruvian chili peppers (Capsicum spp.) grown in three different locations

Published:2014-09-12 Issue:2 Volume:240 Page:273-283
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Meckelmann Sven W.,Riegel Dieter W.,van Zonneveld Maarten,Ríos Llermé,Peña Karla,Mueller-Seitz Erika,Petz Michael

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-014-2325-6.pdf

Reference24 articles.

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2. Gurung T, Techawongstien S, Suriharn S, Techawongstien S (2011) Impact of environments on the accumulation of capsaicinoids in Capsicum spp. HortScience 46(12):1576–1581

3. Gurung T, Techawongstien S, Suriharn B, Techawongstien S (2012) Stability analysis of yield and capsaicinoids content in chili (Capsicum spp.) grown across six environments. Euphytica 187(1):11–18

4. Lee JJ, Crosby KM, Pike LM, Yoo KS, Leskovar DI (2005) Impact of genetic and environmental variation on development of flavonoids and carotenoids in pepper (Capsicum spp.). Sci Hortic 106(3):341–352

5. Butcher JD, Crosby KM, Yoo KS, Patil BS, Ibrahim AMH, Leskovar DI, Jifon JL (2012) Environmental and genotypic variation of capsaicinoid and flavonoid concentrations in Habanero (Capsicum chinense) peppers. HortScience 47(5):574–579

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