Extraction of total phenolic content and antioxidant activity of Capsicum chinense and Capsicum spp in different solvents and extraction time
The purpose of this work was to evaluate the extraction and quantification of total phenolic compounds and the antioxidant activity of two peppers processed by four different methods (in natura, dried, preserved in vinegar and preserved in oil). The extraction efficiency of total phenolics using se...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2019-06-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/42114 |