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

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