Durucasu I.Tokuşoǧlu Ö.2024-07-222024-07-22200710288880http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19262The 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.EnglishAll Open Access; Bronze Open AccessCapsicumCapsicum annuumArticle10.3923/pjbs.2007.3410.3414