Effects of grilling on luteolin (3′,4′,5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum)
| dc.contributor.author | Durucasu I. | |
| dc.contributor.author | Tokuşoǧlu Ö. | |
| dc.date.accessioned | 2025-04-10T11:16:46Z | |
| dc.date.available | 2025-04-10T11:16:46Z | |
| dc.date.issued | 2007 | |
| dc.description.abstract | The 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-ID | 10.3923/pjbs.2007.3410.3414 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/52086 | |
| dc.publisher | Asian Network for Scientific Information | |
| dc.title | Effects of grilling on luteolin (3′,4′,5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum) | |
| dc.type | Article |