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Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper ( Capsicum annuum L.)

✍ Scribed by Marín, Alicia; Ferreres, Federico; Tomás-Barberán, Francisco A.; Gil, María I.

Book ID
119968255
Publisher
American Chemical Society
Year
2004
Tongue
English
Weight
108 KB
Volume
52
Category
Article
ISSN
0021-8561

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Bitter compounds production in fresh green sweet pepper fruits was studied. The fruits were extracted with isobutanol and the extracts sensory evaluated. The threshold concentrations were compared with the one of chinine hydrochloride. The proportion of these values expresses a bitterness value. It