TY - JOUR T1 - CHANGES IN FERULIC AND SINAPIC ACID ESTERS AND QUERCETIN RHAMNOSIDE CONTENTS IN THE SELECTED HOT PEPPER CULTIVARS AS INFLUENCED BY MATURITY A1 - MaƂgorzata Materska A1 - Irena Perucka JO - Acta Sci. Pol. Technol. Aliment VL - 3 IS - 2 SP - 77-82 Y1 - 2004 UR - https://www.food.actapol.net/volume3/issue2/9_2_2004.pdf SN - 1644-0730 KW - Phenolic compounds, Capsicum annuum L. AB - . 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’. ER -