| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540717 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Pepper extracts from variable polar fractions showed the different antioxidant activities. ⺠DPPH and reducing power showed maximum antioxidant activity in hexane extracts. ⺠The inhibition of deoxyribose degradation was the highest in methanol extracts. ⺠Antioxidant activity was strongly correlated with the content of bioactive compounds from peppers.
Related Topics
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Authors
Haejin Bae, G.K. Jayaprakasha, John Jifon, Bhimanagouda S. Patil,