Effects of grilling on luteolin (3′,4′,5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum)

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dc.contributor.authorDurucasu I.
dc.contributor.authorTokuşoǧlu Ö.
dc.date.accessioned2024-07-22T08:22:50Z
dc.date.available2024-07-22T08:22:50Z
dc.date.issued2007
dc.description.abstractThe content of luteloin in green bell pepper (Capsicum annuum) produced in Turkey were determined by RP-HPLC with DAD detection. The luteloin (3′,4′,5,7-Tetrahydroxyflavone) content of green pepper samples were 46.00±0.76 mg kg-1 f.w. (average). The alterations of luteloin concentrations with heating process (grilling, közleme) and the loss of luteloin amount were also determined. Luteolin contents of grilled peppers were found as 29.96±0.96 mg kg-1 f.w. The method was objective and reproducible for accurate detection of luteloin in green pepper and other pepper varieties. © 2007 Asian Network for Scientific Information.
dc.identifier.DOI-ID10.3923/pjbs.2007.3410.3414
dc.identifier.issn10288880
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19262
dc.language.isoEnglish
dc.publisherAsian Network for Scientific Information
dc.rightsAll Open Access; Bronze Open Access
dc.subjectCapsicum
dc.subjectCapsicum annuum
dc.titleEffects of grilling on luteolin (3′,4′,5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum)
dc.typeArticle

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