The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties

An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the...

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Detalles Bibliográficos
Autores principales: Hamed, Mansor, Holm, David G., Bartolo, Michael, Raigond, Pinky, Sathuvalli, Vidyasagar, Jayanty, Sastry S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391173/
https://www.ncbi.nlm.nih.gov/pubmed/34441626
http://dx.doi.org/10.3390/foods10081849

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391173/
https://www.ncbi.nlm.nih.gov/pubmed/34441626
http://dx.doi.org/10.3390/foods10081849

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