Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties

被引：117

作者：

Guil-Guerrero, J. L. ^{[1
]}

Martinez-Guirado, C. ^{[1
]}

Rebolloso-Fuentes, M. del Mar ^{[1
]}

Carrique-Perez, A. ^{[1
]}

机构：

[1] Univ Almeria, Dept Ingn Quim, Area Tecnol Alimentos, Almeria 04120, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2006年 / 224卷 / 01期

关键词：

nutrient composition; antioxidant activity; pepper; Capsicum annuun; carotenoids; vitamin C; nitrate; oxalic acid; fatty acids;

D O I：

10.1007/s00217-006-0281-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The nutritional composition of 10 pepper varieties collected from greenhouses in Almeria (Spain), and unanalyzed until now, was determined. The analyzed principles included: Moisture, crude protein, available carbohydrates, lipids, dietary fiber, ashes, energy value, Vitamin C, fatty acids, carotenoids, minerals, nitrate and oxalic acid. The output of the analyses showed higher Vitamin C and carotenoid amounts in these pepper varieties than in conventional ones. The antioxidative capacity of the extracts, evaluated both with the beta-carotene breaching and the 2,2,-diphenyl-1-picrylhydracyl (DPPH center dot) radical scavenging methods, has shown that the antioxidant activity of the extracts of some varieties was comparable with those of the commercial antioxidants used with comparative purposes.

引用

页码：1 / 9

页数：9

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