Capsaicin, dihydrocapsaicin content and antioxidants properties of habanero pepper
Capsaicin, dihydrocapsaicin content and antioxidants properties of habanero pepper
About this item
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Publisher
College of Food & Agriculture, United Arab Emirates University
Journal title
Language
English
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Publisher
College of Food & Agriculture, United Arab Emirates University
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Scope and Contents
Contents
The objective of the present study was to evaluate the capsaicin (CAP) and dihydrocapsaicin (DHC), total phenolic content (TPC) as well as antioxidants properties of Habanero pepper (Capsicum chinense Jacq.) oleoresin (HPO) during storage. Identification and quantification of CAP and DHC were performed by HPLC, while TPC and antioxidant activity by...
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Full title
Capsaicin, dihydrocapsaicin content and antioxidants properties of habanero pepper
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TN_cdi_gale_incontextgauss_KPI_A679836955
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_gale_incontextgauss_KPI_A679836955
Other Identifiers
ISSN
2079-052X
DOI
10.9755/ejfa.2021.v33.i7.2719
