| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542100 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠An improved HPLC method was developed for the quantification of flavonoids in peppers. ⺠Maximum levels of flavonoids were extracted in ethanol, while myricetin was found in N-N-dimethylformamide extract. ⺠Efficient extraction was observed at the 1:8 ratio of sample to solvent. ⺠Optimum conditions for acid hydrolysis of glucosides to aglycones was 3 M HCl at 60 min at 95 °C. ⺠Ethanol extract had maximum phenolics and DPPH radicle scavenging activity.
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Authors
Haejin Bae, G.K. Jayaprakasha, John Jifon, Bhimanagouda S. Patil,