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Changes in ferulic and sinapic acid esters and quercetin rhamnoside contents in the selected hot pepper cultivars as influenced by maturity

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Materska M., Perucka I.

Acta Scientiarum Polonorum. Technologia Alimentaria

2004

tom 03

nr 2

77-82

The effect of fruit maturation on changes in the three phenolic compounds: ferulic and sinapic acid esters as well as quercetin rhamnoside in different pepper cultivars (‘Bronowicka Ostra’, ‘Cyklon’, ‘Tornado and Tajfun’) was determined. The concentration of phenolic acid esters increased during maturity, contributing 10.31-53.42 mg/kg of f.w. and 9.01-56.94 mg/kg of f.w. for ferulic and sinapic acid ester, respectively. Level of quercetin rhamnoside decreased during fruit maturation and its content was between 11.33-110.81 mg/kg of f.w. The concentration of phenolic compounds varied greatly among the pepper cultivars. The richest in these compounds were hot cultivars ‘Bronowicka Ostra’ and ‘Cyklon’.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Materska M.

1 Perucka I.

1 2004

Wyniki wyszukiwania

Changes in ferulic and sinapic acid esters and quercetin rhamnoside contents in the selected hot pepper cultivars as influenced by maturity