4.6 Article

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Assessment of paprika geographical origin fraud by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprinting

Guillem Campmajo et al.

Summary: This study proposed using high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprints as chemical markers to classify paprika from five European regions, achieving an excellent classification accuracy of 97.9%. Additionally, chromatographic fingerprints were successfully used to detect and quantify different paprika geographical origin blend scenarios, with low external validation and prediction errors.

FOOD CHEMISTRY (2021)

Review Pharmacology & Pharmacy

Dietary carotenoids in cancer chemoprevention and chemotherapy: A review of emerging evidence

Ramesh Kumar Saini et al.

PHARMACOLOGICAL RESEARCH (2020)

Article Chemistry, Applied

Polyphenols and carotenoids in pickled bell pepper from organic and conventional production

Ewelina Hallmann et al.

FOOD CHEMISTRY (2019)

Review Biochemistry & Molecular Biology

Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes

Norazian Mohd Hassan et al.

ANTIOXIDANTS (2019)

Review Biochemistry & Molecular Biology

Nutritional Importance of Carotenoids and Their Effect on Liver Health: A Review

Laura Ines Elvira-Torales et al.

ANTIOXIDANTS (2019)

Article Chemistry, Applied

Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars

Tania da Silveira Agostini-Costa et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)

Article Biotechnology & Applied Microbiology

The use of microalgae as a high-value organic slow-release fertilizer results in tomatoes with increased carotenoid and sugar levels

Joeri Coppens et al.

JOURNAL OF APPLIED PHYCOLOGY (2016)

Review Food Science & Technology

Spices and herbs: Natural sources of antioxidants - a mini review

Milda E. Embuscado

JOURNAL OF FUNCTIONAL FOODS (2015)

Review Food Science & Technology

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review

Ranjith Arimboor et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

Quality assessment of commercial paprikas

Rocio Velazquez et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Identification and Quantification of Carotenoids in Paprika Fruits and Cabbage, Kale, and Lettuce Leaves

Soo-Yun Park et al.

JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2014)

Article Biology

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato

Zoltan Pek et al.

CENTRAL EUROPEAN JOURNAL OF BIOLOGY (2014)

Review Nutrition & Dietetics

Dietary Sources of Lutein and Zeaxanthin Carotenoids and Their Role in Eye Health

El-Sayed M. Abdel-Aal et al.

NUTRIENTS (2013)

Article Plant Sciences

Carotenoid accumulation in orange-pigmented Capsicum annuum fruit, regulated at multiple levels

Laura Rodriguez-Uribe et al.

JOURNAL OF EXPERIMENTAL BOTANY (2012)

Article Agriculture, Multidisciplinary

Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

Ewelina Hallmann et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

Review Nutrition & Dietetics

Carotenoids and total phenolic contents in plant foods commonly consumed in Korea

Gun-Ae Yoon et al.

NUTRITION RESEARCH AND PRACTICE (2012)

Article Food Science & Technology

Effect of Water Activity and Temperature on the Color Change of Red Pepper (Capsicum annuum L.) Powder

Jong-Whan Rhim et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2011)

Article Food Science & Technology

CAROTENOID PROFILE, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT ACTIVITY OF CARROTS

Nuray Koca Bozalan et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)

Article Chemistry, Applied

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Jose de Jesus Ornelas-Paz et al.

FOOD CHEMISTRY (2010)

Article Chemistry, Applied

Content and bioaccessibility of carotenoids from organic and non-organic baby foods

M. A. Jiwan et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)

Article Biochemistry & Molecular Biology

Variability of carotenoid biosynthesis in orange colored Capsicum spp.

Ivette Guzman et al.

PLANT SCIENCE (2010)

Article Chemistry, Applied

Contents of polyphenols in fruit and vegetables

E Cieslik et al.

FOOD CHEMISTRY (2006)

Article Chemistry, Applied

Comparative study of carotenoid composition in three mexican varieties of Capsicum annuum L

O Collera-Zúñiga et al.

FOOD CHEMISTRY (2005)

Review Chemistry, Organic

Paprika carotenoids:: Analysis, isolation, structure elucidation

J Deli et al.

CURRENT ORGANIC CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Carotenoids and flavonoids in organically grown spinach (Spinacia oleracea L) genotypes after deep frozen storage

U Kidmose et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)