Effects of grilling on luteolin (3',4',5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum).
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.
Durucasu
Inci
I
Department of Chemistry, Celal Bayar University, 45040 Muradiye, Manisa, Turkey.
Tokuşoğlu
Ozlem
O
D002212:Capsicum / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D047311:Luteolin / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
D047311:Luteolin