Cargando…

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtain...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ponder, Alicja, Kulik, Klaudia, Hallmann, Ewelina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156602/ https://www.ncbi.nlm.nih.gov/pubmed/34067891 http://dx.doi.org/10.3390/molecules26102980

Ejemplares similares

Phenolics and Carotenoid Contents in the Leaves of Different Organic and Conventional Raspberry (Rubus idaeus L.) Cultivars and Their In Vitro Activity
por: Ponder, Alicja, et al.
Publicado: (2019)

The Profile and Content of Polyphenols and Carotenoids in Local and Commercial Sweet Cherry Fruits (Prunus avium L.) and Their Antioxidant Activity In Vitro
por: Średnicka-Tober, Dominika, et al.
Publicado: (2019)

Polyphenols Content, Antioxidant Properties and Allergenic Potency of Organic and Conventional Blue Honeysuckle Berries
por: Ponder, Alicja, et al.
Publicado: (2022)

Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits
por: Średnicka-Tober, Dominika, et al.
Publicado: (2020)

Are Organic Certified Carrots Richer in Health-Promoting Phenolics and Carotenoids than the Conventionally Grown Ones?
por: Średnicka-Tober, Dominika, et al.
Publicado: (2022)

Plasma Carotenoids and Polyphenols and Their Association with MetS: The Need for Nutritional Interventions
por: Białkowska, Agnieszka, et al.
Publicado: (2023)

Experimental Data and Modelling of the Solubility of High-Carotenoid Paprika Extract in Supercritical Carbon Dioxide
por: Kostrzewa, Dorota, et al.
Publicado: (2019)

The Dynamic of Polyphenols Concentrations in Organic and Conventional Sour Cherry Fruits: Results of a 4-Year Field Study
por: Głowacka, Agnieszka, et al.
Publicado: (2020)

A comparative study of infrared and microwave heating for microbial decontamination of paprika powder
por: Eliasson, Lovisa, et al.
Publicado: (2015)

The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools
por: Galvin-King, Pamela, et al.
Publicado: (2020)

Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder
por: Hu, Yaxi, et al.
Publicado: (2017)

Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant
por: Kostrzewa, Dorota, et al.
Publicado: (2023)

The Effect of Storage Conditions on the Content of Molecules in Malus domestica ‘Chopin’ cv. and Their In Vitro Antioxidant Activity
por: Ponder, Alicja, et al.
Publicado: (2022)

Carotenoids, total polyphenols and antioxidant activity of grapes (Vitis vinifera) cultivated in organic and conventional systems
por: Bunea, Claudiu-Ioan, et al.
Publicado: (2012)

Safety and efficacy of saponified paprika extract, containing capsanthin as main carotenoid source, for poultry for fattening and laying (except turkeys)
por: Bampidis, Vasileios, et al.
Publicado: (2020)

The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production
por: Kopczyńska, Klaudia, et al.
Publicado: (2020)

The Interaction between Antioxidants Content and Allergenic Potency of Different Raspberry Cultivars
por: Hallmann, Ewelina, et al.
Publicado: (2020)

Authentication of PDO paprika powder (Pimentón de la Vera) by multivariate analysis of the elemental fingerprint determined by ED-XRF. A feasibility study
por: Fiamegos, Yiannis, et al.
Publicado: (2021)

Characterization of Sclerotinia sclerotiorum Isolated from Paprika
por: Jeon, Young-Jae, et al.
Publicado: (2006)

Profile of Selected Secondary Metabolites and Antioxidant Activity of Valerian and Lovage Grown in Organic and Low-Input Conventional System
por: Średnicka-Tober, Dominika, et al.
Publicado: (2022)

Effects of paprika carotenoid supplementation on bone turnover in postmenopausal women: a randomized, double-blind, placebo-controlled, parallel-group comparison study
por: Umigai, Naofumi, et al.
Publicado: (2020)

Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes
por: Barbosa, Sergio, et al.
Publicado: (2020)

Characterization of Fusarium oxysporum Isolated from Paprika in Korea
por: Cha, Sang-Do, et al.
Publicado: (2007)

DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika
por: Raclariu-Manolică, Ancuţa Cristina, et al.
Publicado: (2021)

Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers (Viola × wittrockiana) and Their Antioxidant Activity
por: Kozicka, Michalina, et al.
Publicado: (2023)

Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors
por: Hong, Heeok, et al.
Publicado: (2020)

Genetic Differentiation in Anthocyanin Content among Berry Fruits
por: Ponder, Alicja, et al.
Publicado: (2021)

Dispersive Magnetic Solid-Phase Extraction as a Novelty Sample Treatment for the Determination of the Main Aflatoxins in Paprika
por: García-Nicolás, María, et al.
Publicado: (2023)

Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain
por: Lami, Olda, et al.
Publicado: (2023)

Determination of HPLC-UV Fingerprints of Spanish Paprika (Capsicum annuum L.) for Its Classification by Linear Discriminant Analysis
por: Cetó, Xavier, et al.
Publicado: (2018)

Effects of Hydrogen Sulfide on Sugar, Organic Acid, Carotenoid, and Polyphenol Level in Tomato Fruit
por: Zhang, Yanqin, et al.
Publicado: (2023)

A Wireless Sensor Network-Based Ubiquitous Paprika Growth Management System
por: Hwang, Jeonghwan, et al.
Publicado: (2010)

Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika
por: Dippong, Thomas, et al.
Publicado: (2023)

Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
por: Sadowska, Anna, et al.
Publicado: (2019)

Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage
por: Skoko, Ana-Marija Gotal, et al.
Publicado: (2022)

Paprika Pigments Attenuate Obesity-Induced Inflammation in 3T3-L1 Adipocytes
por: Maeda, Hayato, et al.
Publicado: (2013)

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons
por: Coleto, José M., et al.
Publicado: (2021)

Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)
por: Kopczyńska, Klaudia, et al.
Publicado: (2021)

Tomato as a Source of Carotenoids and Polyphenols Targeted to Cancer Prevention
por: Martí, Raúl, et al.
Publicado: (2016)

Health Benefits of Polyphenols and Carotenoids in Age-Related Eye Diseases
por: Bungau, Simona, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_0hmvuqklas7osr8g44ck8f3srb