Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity-Reference-Cited by-同舟云学术

Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Published:2017-08-17 Issue:1 Volume:98 Page:217-224
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Bogusz Stanislau¹^ORCID,Libardi Silvia H¹,Dias Fernanda FG²^ORCID,Coutinho Janclei P²,Bochi Vivian C²,Rodrigues Daniele²,Melo Arlete MT³,Godoy Helena T²

Affiliation:

1. São Carlos Institute of Chemistry (IQSC); University of São Paulo (USP); São Carlos São Paulo Brazil

2. School of Food Engineering; University of Campinas (UNICAMP); Campinas SP Brazil

3. Horticultural Center, Agronomic Institute; Campinas SP Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference57 articles.

1. Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS;Bogusz;Anal Methods,2015

2. Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico;Kraft;Proc Natl Acad Sci USA,2014

3. Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry;Bogusz;Food Res Int,2012

4. Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction;Bogusz;J Chromatogr A,2011

5. Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico;Perry;Proc Natl Acad Sc USA,2007

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