Content and bioaccessibility of carotenoids from sweet peppers (Capsicum annuum L.)
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چکیده
منابع مشابه
Impacting Phytophthora Root Rot Severity with High Metallic Content Municipal Refuse on Sweet Peppers (Capsicum annuum L.)
The potentials of poultry, farmyard and refuse dump manures for management of Phytophthora root rot on sweet peppers, Capsicum annuum was evaluated in pot experiments under controlled conditions. Five week-old seedlings of pepper varieties were transplanted into heat sterilized soil amended with poultry, farmyard and refuse dump manures at 2, 4 and 8 tons/ha. The pots were arranged in complete ...
متن کاملDifference in folate content of green and red sweet peppers (Capsicum annuum) determined by liquid chromatography-mass spectrometry.
Folic acid (pteroylmonoglutamic acid) is used in enriched foods; however, very little folic acid occurs naturally in fruits and vegetables. For the U.S. Department of Agriculture's National Food and Nutrient Analysis Program, a number of fruits and vegetables have been assayed for endogenous folates, by a liquid chromatography-mass spectrometry method, to evaluate the accuracy of existing data ...
متن کاملAntioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuum L.)
Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406 ± 4 μg/g, pasilla 2933 ± 1 μg/g, and ancho 1437 ± 6 μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophyll...
متن کاملIrradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage
Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were ga...
متن کاملProperties of chlorophyllase from Capsicum annuum L. fruits.
The in vitro properties of semi-purified chlorophyllase (chlorophyll-chlorophyllido hydrolase, EC 3.1.1.14) from Capsicum annuum fruits have been studied. The enzyme showed an optimum of activity at pH 8.5 and 50 degrees C. Substrate specificity was studied for chlorophyll (Chl) a, Chl b, pheophytin (Phe) a and Phe b, with Km values of 10.70, 4.04, 2.67 and 6.37 microM respectively. Substrate i...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2010
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665110003721