Effects of grilling on luteolin (3′,4′,5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum)

Durucasu I., TOKUŞOĞLU Ö.

Pakistan Journal of Biological Sciences, cilt.10, sa.19, ss.3410-3414, 2007 (Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 19
  • Basım Tarihi: 2007
  • Doi Numarası: 10.3923/pjbs.2007.3410.3414
  • Dergi Adı: Pakistan Journal of Biological Sciences
  • Derginin Tarandığı İndeksler: Scopus
  • Sayfa Sayıları: ss.3410-3414
  • Anahtar Kelimeler: Green pepper, Grilling, HPLC-DAD, Luteolin
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The content of luteloin in green bell pepper (Capsicum annuum) produced in Turkey were determined by RP-HPLC with DAD detection. The luteloin (3′,4′,5,7-Tetrahydroxyflavone) content of green pepper samples were 46.00±0.76 mg kg-1 f.w. (average). The alterations of luteloin concentrations with heating process (grilling, közleme) and the loss of luteloin amount were also determined. Luteolin contents of grilled peppers were found as 29.96±0.96 mg kg-1 f.w. The method was objective and reproducible for accurate detection of luteloin in green pepper and other pepper varieties. © 2007 Asian Network for Scientific Information.