Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars-Reference-Cited by-同舟云学术

Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars

Published:2017-04 Issue: Volume:57 Page:73-79
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

da Silveira Agostini-Costa Tânia,da Silva Gomes Ismael,de Melo Luis Alberto Martins Palhares,Reifschneider Francisco Jose Becker,da Costa Ribeiro Cláudia Silva

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Comparative study of capsaicinoid composition in Capsicum peppers grown in Brazil;Aguiar;Int. J. Food Prop.,2016

2. Antioxidant activity of fresh and processed Jalapeño and Serrano peppers;Alvarez-Parrila;J. Agric. Food Chem.,2011

3. Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation;Alvarez-Parrilla;Food Chem.,2012

4. Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS;Azevedo-Meleiro;J. Sep. Sci.,2009

5. Ascorbic acid capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers;Bae;J. Food Compos. Anal.,2014

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