Antioxidant activity of the phenolic and oily fractions of different sweet bell peppers

Ana Karina Blanco-Ríos; Luis Ángel Medina-Juárez; Gustavo Adolfo González-Aguilar; Nohemí Gámez-Meza

Antioxidant activity of the phenolic and oily fractions of different sweet bell peppers

Ana Karina Blanco-Ríos, Luis Ángel Medina-Juárez, Gustavo Adolfo González-Aguilar, Nohemí Gámez-Meza

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Resumen

The content of phenols and ascorbic acid of the phenolic fraction, and carotenoids, tocopherols and capsaicinoids of the oily fraction from sweet bell peppers from northwest Mexico was determined. Antioxidant activity in both fractions was evaluated (ABTS and DPPH methods). Green cultivar had the highest content of phenols, flavonoids, and ascorbic acid and highest antioxidant activity. α-Tocopherolwas found in the four cultivars; however, capsaicinoids were not detected. The phenolic fraction had higher antioxidant activity than the oily fraction.

Idioma original	Inglés
Páginas (desde-hasta)	137-143
Número de páginas	7
Publicación	Journal of the Mexican Chemical Society
Volumen	57
N.º	2
Estado	Publicada - 1 abr. 2013

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title = "Antioxidant activity of the phenolic and oily fractions of different sweet bell peppers",

abstract = "The content of phenols and ascorbic acid of the phenolic fraction, and carotenoids, tocopherols and capsaicinoids of the oily fraction from sweet bell peppers from northwest Mexico was determined. Antioxidant activity in both fractions was evaluated (ABTS and DPPH methods). Green cultivar had the highest content of phenols, flavonoids, and ascorbic acid and highest antioxidant activity. α-Tocopherolwas found in the four cultivars; however, capsaicinoids were not detected. The phenolic fraction had higher antioxidant activity than the oily fraction.",

keywords = "Antioxidant activity, Ascorbic acid, Bell pepper, Capsicum annuum, Carotenoids, Phenols, Tocopherols",

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language = "Ingl{\'e}s",

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T1 - Antioxidant activity of the phenolic and oily fractions of different sweet bell peppers

AU - Blanco-Ríos, Ana Karina

AU - Medina-Juárez, Luis Ángel

AU - González-Aguilar, Gustavo Adolfo

AU - Gámez-Meza, Nohemí

PY - 2013/4/1

Y1 - 2013/4/1

N2 - The content of phenols and ascorbic acid of the phenolic fraction, and carotenoids, tocopherols and capsaicinoids of the oily fraction from sweet bell peppers from northwest Mexico was determined. Antioxidant activity in both fractions was evaluated (ABTS and DPPH methods). Green cultivar had the highest content of phenols, flavonoids, and ascorbic acid and highest antioxidant activity. α-Tocopherolwas found in the four cultivars; however, capsaicinoids were not detected. The phenolic fraction had higher antioxidant activity than the oily fraction.

AB - The content of phenols and ascorbic acid of the phenolic fraction, and carotenoids, tocopherols and capsaicinoids of the oily fraction from sweet bell peppers from northwest Mexico was determined. Antioxidant activity in both fractions was evaluated (ABTS and DPPH methods). Green cultivar had the highest content of phenols, flavonoids, and ascorbic acid and highest antioxidant activity. α-Tocopherolwas found in the four cultivars; however, capsaicinoids were not detected. The phenolic fraction had higher antioxidant activity than the oily fraction.

KW - Antioxidant activity

KW - Ascorbic acid

KW - Bell pepper

KW - Capsicum annuum

KW - Carotenoids

KW - Phenols

KW - Tocopherols

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M3 - Artículo

AN - SCOPUS:84879132760

SN - 1870-249X

VL - 57

SP - 137

EP - 143

JO - Journal of the Mexican Chemical Society

JF - Journal of the Mexican Chemical Society

IS - 2

ER -

Antioxidant activity of the phenolic and oily fractions of different sweet bell peppers

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