LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

[Image: see text] Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinar...

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Detalles Bibliográficos
Autores principales: Del Burgo-Gutiérrez, Cristina, Cid, Concepción, Ludwig, Iziar A., De Peña, María-Paz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119983/
https://www.ncbi.nlm.nih.gov/pubmed/37014295
http://dx.doi.org/10.1021/acs.jafc.2c07829

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