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Issue 3 (2) 2004 pp. 77-82

Małgorzata Materska, Irena Perucka

CHANGES IN FERULIC AND SINAPIC ACID ESTERS AND QUERCETIN RHAMNOSIDE CONTENTS IN THE SELECTED HOT PEPPER CULTIVARS AS INFLUENCED BY MATURITY

Abstract . 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’.
Keywords: Phenolic compounds, Capsicum annuum L.
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/9_2_2004.pdf

For citation:

MLA Materska, Małgorzata, and Irena Perucka. "CHANGES IN FERULIC AND SINAPIC ACID ESTERS AND QUERCETIN RHAMNOSIDE CONTENTS IN THE SELECTED HOT PEPPER CULTIVARS AS INFLUENCED BY MATURITY." Acta Sci.Pol. Technol. Aliment. 3.2 (2004): 77-82.
APA Materska M.,Perucka I. (2004). CHANGES IN FERULIC AND SINAPIC ACID ESTERS AND QUERCETIN RHAMNOSIDE CONTENTS IN THE SELECTED HOT PEPPER CULTIVARS AS INFLUENCED BY MATURITY. Acta Sci.Pol. Technol. Aliment. 3 (2), 77-82
ISO 690 MATERSKA, Małgorzata, PERUCKA, Irena. CHANGES IN FERULIC AND SINAPIC ACID ESTERS AND QUERCETIN RHAMNOSIDE CONTENTS IN THE SELECTED HOT PEPPER CULTIVARS AS INFLUENCED BY MATURITY. Acta Sci.Pol. Technol. Aliment., 2004, 3.2: 77-82.