Art

J-GLOBAL ID：201202224519271039   Reference number：12A0809900

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

トウガラシ(Capsicum spp.)品種由来の親油性及び親水性抽出物における生物活性化合物の抗酸化活性及びレベルの変動

Author (5)： BAE Haejin (Vegetable and Fruit Improvement Center, Dep. of Horticultural Sciences, Texas A&M Univ., Coll. Station, TX 77845, USA) ,  JAYAPRAKASHA G.k. (Vegetable and Fruit Improvement Center, Dep. of Horticultural Sciences, Texas A&M Univ., Coll. Station, TX 77845, USA) ,  JIFON John (Vegetable and Fruit Improvement Center, Dep. of Horticultural Sciences, Texas A&M Univ., Coll. Station, TX 77845, USA) ,  JIFON John (Texas AgriLife Res., Texas A&M Univ., Weslaco, TX 78596, USA) ,  PATIL Bhimanagouda S. (Vegetable and Fruit Improvement Center, Dep. of Horticultural Sciences, Texas A&M Univ., Coll. Station, TX 77845, USA)
Material： Food Chemistry  (Food Chem)
Volume： 134  Issue： 4  Page： 1912-1918  Publication year： Oct. 15, 2012 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *Capsicum annuum ,  affinity ,  hydrophilicity ,  extraction liquid ,  biological activity ,  *antioxidation ,  *phenolic compound ,  *carotenoid ,  *flavonoid ,  concentration dependence ,  solvent extraction ,  food ingredient ,  aromatic nitro compound ,  hydrazyl radical
Semi thesaurus term： *capsaicinoid ,  radical scavenging activity ,  antioxidant activity ,  Plant Extracts ,  lipophilicity

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： DPPH

Terms in the title (9)： トウガラシ ,  Capsicum ,  SPP ,  品種 ,  親油性 ,  親水性 ,  抽出物 ,  生物活性化合物 ,  抗酸化活性