Determination of Antioxidants in Fruit Tissues from Three Accessions of Habanero Pepper (Capsicum chinense Jacq.)
Three accessions of habanero pepper (Capsicum chínense Jacq.), differing in the color of the fruits throughout the maturation process, were analyzed for antioxidants, namely carotenoids, ascorbate and glutathione. The mature fruits from the three accessions contained high levels of the above mentioned antioxidants. Accession MR8H presented the highest content of red carotenoids, while in SBN01, the ascorbate level was the maximal found regardless of the maturation stage.
Saved in:
Main Authors: | Castro-Concha,Lizbeth A., Canche-Chuc,Ismael, Miranda-Ham,María de Lourdes |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Sociedad Química de México A.C.
2012
|
Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1870-249X2012000100004 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Determination of Antioxidants in Fruit Tissues from Three Accessions of Habanero Pepper (Capsicum chinenseJacq.)
by: MARIA DE LOURDES MIRANDA HAM -
Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense Jacq. (Habanero Pepper) at Different Stages of Ripening
by: MARIA DE LOURDES MIRANDA HAM -
Determination of the nitrogen requirement for habanero pepper (Capsicum chínense Jacq.)
by: Alejo-Santiago,Gelacio, et al.
Published: (2015) -
Capsaicinoids Are Absent in Habanero Pepper Vegetative Organs (Capsicum chinense Jacq.)
by: Manuel Martinez Estevez -
Vitamin C content in Habanero pepper accessions (Capsicum chinense)
by: TEODORO, A. F. P., et al.
Published: (2013-05-08)