Estimation of concentrations of phenolic compounds in peppers found in the Brazilian market by the Folin-Ciocalteu method
Nenhuma Miniatura disponível
Data
2015-12-01
Autores
Simionato, Eliane Maria Ravasi Stéfano
de Mello, Bruno Garcia Numes
Spadotto, Inglaesa Carolina
Daiuto, Érica Regina [UNESP]
Vieites, Rogério Lopes [UNESP]
Smith, Robert E.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
There is much diversity in the peppers in the genus Capsicum. They are considered to be good sources of vitamins C and E, as well as phenolic compounds. The present study evaluated the concentrations of total phenolics in 19 different cultivars from five species of peppers. The highest concentration was in the malaguetas (C. frutescens) with 2.54 mg gallic acid equivalents per 100g (mg GAE 100 g-1), followed by the biquinho (C. chinense) with 1.74 GAE 100 g-1 and the bhut jolokia (C. chinense) with 1.24 mg GAE 100 g-1. The lowest concentration was found in Americana (C. annuum) and cambuci verdi (C. chinense), each of which had 0.10 mg GAE 100 g-1.
Descrição
Palavras-chave
Biquinho, Capsicum, Malagueta, Peppers, Phenolics
Como citar
Natural Products Journal, v. 5, n. 4, p. 244-245, 2015.