Phenolic composition and in vitro bioactive and enzyme inhibitory properties of bell pepper (Capsicum annuum L.) plant extracts-Reference-Cited by-同舟云学术

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Phenolic composition and in vitro bioactive and enzyme inhibitory properties of bell pepper (Capsicum annuum L.) plant extracts

Published:2024-08 Issue: Volume:214 Page:118546
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Añibarro-Ortega Mikel,López Víctor,Núñez Sonia,Petrović Jovana,Mandim Filipa,Barros Lillian,Soković Marina,Ferreira Isabel C.F.R.,Dias Maria Inês,Pinela José

Funder

Universidad San Jorge

Fundação para a Ciência e a Tecnologia

Government of Aragon

Publisher

Elsevier BV

Reference42 articles.

1. Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities;Añibarro-Ortega;Food Bioprod. Process.,2020

2. The powerful Solanaceae: Food and nutraceutical applications in a sustainable world;Añibarro-Ortega;Adv. Food Nutr. Res.,2022

3. Methods for testing antioxidant activity;Antolovich;Analyst,2002

4. Identification of α-glucosidase inhibitors from leaf extract of pepper (Capsicum spp.) through metabolomic analysis;Assefa;Metabolites,2021

5. Antimicrobial activity of different solvent extracted samples from the leaves and fruits of Capsicum annuum;Bakht;Pak. J. Pharm. Sci.,2020

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