Biochemical Characterization of Traditional Varieties of Sweet Pepper (Capsicum annuum L.) of the Campania Region, Southern Italy

Bioactive compounds of different Campania native sweet pepper varieties were evaluated. Polyphenols ranged between 1.37 mmol g(−1) and 3.42 mmol g(−1), β-carotene was abundant in the red variety “Cazzone” (7.05 μg g(−1)). Yellow and red varieties showed a content of ascorbic acid not inferior to 0.8...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Antioxidants (Basel)
Main Authors: Fratianni, Florinda, d’Acierno, Antonio, Cozzolino, Autilia, Spigno, Patrizia, Riccardi, Riccardo, Raimo, Francesco, Pane, Catello, Zaccardelli, Massimo, Tranchida Lombardo, Valentina, Tucci, Marina, Grillo, Stefania, Coppola, Raffaele, Nazzaro, Filomena
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7346132/
https://ncbi.nlm.nih.gov/pubmed/32604812
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9060556
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados