
	Pakistan Journal of Biological Sciences
	Year: 2007 \| Volume: 10 \| Issue: 19 \| Page No.: 3410-3414 DOI: 10.3923/pjbs.2007.3410.3414

Effects of Grilling on Luteolin (3`,4`,5,7-tetrahydroxyflavone) Content in Sweet Green Bell Pepper (Capsicum annuum)

Inci Durucasu and Ozlem Tokusoglu

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, kOzleme) 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 varities.

PDF Fulltext XML References Citation Report Citation

How to cite this article:

Inci Durucasu and Ozlem Tokusoglu, 2007. Effects of Grilling on Luteolin (3`,4`,5,7-tetrahydroxyflavone) Content in Sweet Green Bell Pepper (Capsicum annuum). Pakistan Journal of Biological Sciences, 10: 3410-3414.

DOI: 10.3923/pjbs.2007.3410.3414

URL: https://scialert.net/abstract/?doi=pjbs.2007.3410.3414

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		AGRIS
		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		Google Scholar
		ISI Web of Knowledge
		PubMed

Science Alert