Escolar Documentos
Profissional Documentos
Cultura Documentos
o and Serrano
peppers. J. Agric. Food Chem., 12: 163-173.
Antonious GF, Kochhar TS, Jarret RL (2009). Pungency in Capsicum
chinense: variation among countries of origin. J. Environ. Sci. Health
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Antonious GF, Kochhar TS, Jarret RL, Snyder JC (2006). Antioxidants
in hot pepper: Variation among accessions. J. Environ. Sci. Health
Part B, 41: 1237-1243.
Aruoma OI (1998). Free radicals, oxidative stress, and antioxidants in
human health and disease. J. Am. Oil. Chem. Soc., 75: 199-212.
Bulda O, Rassadina V, Alekseichuk H, Laman N (2008).
Spectrophotometric measurement of carotenes, xanthophylls, and
chlorophylls in extracts from plant seeds. Russ. J. Plant Physiol.,
55(4): 544-551.
Eissa AH, Mostafa BE, Hussein AS (2007). Capsaicin content and
quality characteristics in different local pepper varieties (Capsicum
annum) and acid-brine pasteurized purre. J. Food Technol., 5: 246-
255.
Forero MD, Quijano EC, Pino AJ (2009). Volatile compounds of Chile
pepper (Capsicum annuum L. var. glabriusculum) at two ripening
stages. Flavour. Fragr. J., 24: 25-30.
Gil MI, Tomas-Barberan FA, Hess-Pierce B, Kader AA (2002).
Antioxidant capacities, phenolic compounds, carotenoids, and vitamin
C contents of nectarine, peach, and plum cultivars from California. J.
Agric. Food Chem., 50: 4976-4982.
Gonzlez-Mendoza D, Grimaldo-Jurez O, Soto-Ortiz R, Escoboza-
Garcia F, Santiaguillo Hernndez JF (2010). Evaluation of total
phenolics, anthocyanins and antioxidant capacity in purple tomatillo
(Physalis ixocarpa) genotypes. Afr. J. Biotechnol., 9: 5173-5176.
Hornero-Mndez D, Mnguez-Mosquera MI (2001). Rapid
spectrophotometric determination of red and yellow isochromic
carotenoid fractions in paprika and red pepper oleoresins. J. Agric.
Food Chem., 49: 3584-3588.
Khandaker L, Ali MB, Oba S (2008). Total polyphenol and antioxidant
activity of red amaranth (Amaranthus tricolor L.) as affected by
different sunlight level. J. Jpn. Soc. Hortic. Sci., 77: 395-401.
Mndez-Trujillo V, Gonzlez-Mendoza D, Gutirrez-Miceli FA (2005).
Carotenoid content and color of new cultivars inextractable chile
pepper. Chapingo Mag. Hortic. Ser., 11: 215-218.
Menichini F, Tundis R, Bonesi M, Loizzo MR, Conforti F, Statti G, De
Cindio B, Houghton PJ, Menichini F (2009). The influence of fruit
ripening on the phytochemical content and biological activity of
Capsicum chinnense Jaqc. cv habanero. Food Chem., 114: 553-560.
Montoya-Ballesteros LC, Gardea-Bejar A, Ayala-Chavez GM, Martinez-
Nuez YY, Robles-Ozuna LE (2010). Capsaicinoids and color in
chilpetin (Capsicum annuum var. aviculare). Processing effect on
sauces and pickles. Mex. J. Chem. Eng., 9: 197-207.
Nez-Ramrez F, Gonzlez-Mendoza D, Grimaldo-Jurez O, Daz LC
(2011). Nitrogen fertilization effect on antioxidants compounds in
fruits of habanero chili pepper (Capsicum chinense). Int. J. Agric.
Biol., 13: 827-830.
Rodrguez-Maturino et al. 1763
Oboh G, Rocha JBT (2007). Polyphenols in red pepper (Capsicum
annuum var. aviculare (Tepin) and their protective effect on some
pro-oxidants induced lipid peroxidation in brain and liver. Eur. Food
Res. Technol., 225: 239-247.
Ornelas-Paz JJ, Yahia EM, Gardea-Bejar AA (2008). Changes in
external and internal color during postharvest ripening of Manila and
Ataulfo mango fruit and relationship with carotenoid content
determined by liquid chromatography-APcI
+
time of flight mass
spectrometry. Postharvest Biol. Technol., 50: 145-152.
Prieto P, Pineda M, Aguilar M (1999). Spectrophotometric quantification
of antioxidant capacity through the formation of a
phosphomolybdenum complex: specific application of vitamin E.
Anal. Biochem., 269: 337-341.
Rodriguez-Burruezo, Prohens J, Raigon MD, Nuez F (2009). Variation
for bioactive compounds in aji (Capsicum baccatum L.) and rocoto
(C. pubescens R. & P.) and implications for breeding. Euphytica, l70:
l69-l8I.
Scalzo RL, Iannoccari T, Summa C, Morelli R, Rapisarda P (2004).
Effect of thermal treatments on antioxidant and antiradical activity of
blood orange juice. Food Chem., 85: 41-47.
Slinkard K, Singleton VL (1977). Total phenol analysis: automation and
comparison with manual methods. Am. J. Enol. Viticult., 28: 49-55.
Sosulski F, Krygier K, Hogge L (1982). Free esterified and insoluble-
bound phenolic acids.: Composition of phenolic acids in cereal and
potato flours. J. Agric. Food Chem., 30: 337-340.
Wall MM, Wadell CA, Bosland PW (2001). Variation in B- carotene and
total carotenoid content in fruits of Capsicum. Hort. Sci., 36: 746-749.