FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF FRESH PEPPER (CAPSICUM-ANNUUM) CULTIVARS

被引：277

作者：

LEE, Y ^{[1
]}

HOWARD, LR ^{[1
]}

VILLALON, B ^{[1
]}

机构：

[1] TEXAS A&M UNIV, TEXAS AGR EXPTL STN, WESLACO, TX 78596 USA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期

关键词：

PEPPERS; ANTIOXIDANTS; FLAVONOIDS; ASCORBIC ACID;

D O I：

10.1111/j.1365-2621.1995.tb09806.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Flavonoid, ascorbic acid and total phenolic content and antioxidant activity of ''jalapeno'' (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalapeno), ''yellow wax'' [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], ''chile'' (New Mexico-6, Green Chile), ''ancho'' (San Luis Ancho), and ''serrano'' (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 mg/kg after hydrolysis. ''Chile'', ''yellow wax'' and ''ancho'' peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than ''jalapeno'' peppers. Sep-Pak C(18)TM bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r(2)=0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis.

引用

页码：473 / 476

页数：4

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