LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (<i>Capsicum annuum</i> cv. Piquillo)-Reference-Cited by-同舟云学术

LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

Published:2023-04-04 Issue: Volume: Page:
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Del Burgo-Gutiérrez Cristina¹²^ORCID,Cid Concepción¹²³^ORCID,Ludwig Iziar A.¹²³^ORCID,De Peña María-Paz¹²³^ORCID

Affiliation:

1. Faculty of Pharmacy & Nutrition, Department of Nutrition, Food Science & Physiology, University of Navarra, 31008 Pamplona, Spain

2. Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain

3. IdiSNA, Navarra Institute for Health Research, 31008 Pamplona, Spain

Funder

?la Caixa? Foundation

Gobierno de Navarra

Universidad de Navarra

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07829

Reference53 articles.

1. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages

2. The role of bioactive components found in peppers

3. Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

4. Determination of Phenolic Compounds in Red Sweet Pepper (Capsicum annuum L.) using a Modified QuEChERS Method and UHPLC-MS/MS Analysis and Its Relation to Antioxidant Activity

5. LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles

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