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A comparative study of ascorbic acid and capsaicinoid contents in red hot peppers (capsicum annum l.) Grown in southeastern anatolia region

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dc.contributor.author Korkutata, Nesrin Fırat
dc.contributor.author Kavaz, Arzu
dc.date.accessioned 2022-08-05T11:40:45Z
dc.date.available 2022-08-05T11:40:45Z
dc.date.issued 2015
dc.identifier.issn 1094-2912
dc.identifier.uri http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/3524
dc.description.abstract The aim of this study was to evaluate selected physico-chemical properties, ascorbic acid, and capsaicinoid (capsaicin, dihydrocapsaicin, norhydrocapsaicin, homodihydrocapsaicin, and total capsaicinoid) quantities of red hot pepper populations (Capsicum annum L.) grown in the South-Eastern Anatolia Region. Fresh and sun-dried red hot peppers and red hot pepper seed samples were collected from Kahramanmaras, pepper of Kahramanmara, s; Gaziantep, pepper of Gaziantep; Kilis, pepper of Kilis; Diyarbakir, pepper of Diyarbakir; and, Sanliurfa, pepper of, Sanliurfa in the months of September through October 2010. The collected samples were analyzed in terms of certain quality parameters and capsaicinoid contents, while ascorbic acid amounts were determined only in fresh samples. All of the examined prameters were found to be significant statistically (P < 0.05). From the obtained results, it might be considered that these red hot pepper samples were suitable for cultivation due to their high-nutritional quality. tr
dc.language.iso en tr
dc.publisher TAYLOR & FRANCIS INC tr
dc.subject Red hot pepper tr
dc.subject Capsaicinoids tr
dc.subject Ascorbic acid tr
dc.subject HPLC tr
dc.title A comparative study of ascorbic acid and capsaicinoid contents in red hot peppers (capsicum annum l.) Grown in southeastern anatolia region tr
dc.type Article tr
dc.contributor.authorID 0000-0001-8292-9259 tr
dc.contributor.department Diyarbakir Food Control Lab, Diyarbakir, Turkey tr
dc.contributor.department Adiyaman Univ, Fac Engn, Dept Food Engn, TR-02040 Adiyaman, Turkey tr
dc.identifier.endpage 734 tr
dc.identifier.issue 4 tr
dc.identifier.startpage 725 tr
dc.identifier.volume 8 tr
dc.source.title International Journal Of Food Properties tr


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