Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L.
作者： Irena Perucka , Małgorzata Materska
DOI: 10.1016/S1466-8564(01)00022-4
关键词: Pepper 、 Capsaicin 、 Flavonoid 、 Chemistry 、 Antioxidant 、 Cultivar 、 Food science 、 Phenylalanine ammonia-lyase 、 Capsaicinoid 、 Botany 、 Dihydrocapsaicin
摘要: Capsaicin and dihydrocapsaicin content, their antioxidant activity, the activity of fraction containing flavonoids, as well l-phenylalanine ammonia-lyase (PAL) were studied in fruit hot pepper Capsicum annuum L., var. Cyklon Bronowicka Ostra. For analyses, pericarps at two stages used: before beginning maturation — green; mature red. The cv. Ostra was characterized by a higher PAL capsaicinoid level than that found Cyklon. It red both cultivars had flavonoid fractions. much green (unripe) fruits. under same experimental conditions similar fractions
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