Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities

변의백,; 박우용,; 안동현,; 유영춘,; 박철환,; 박원종,; 장범수,; 변의홍,; 성낙윤,

doi:10.3746/jkfn.2016.45.5.765

Cited by 12 publications

(1 citation statement)

References 26 publications

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“…The highest TPC on 60 days of storage was found for B-30 followed by B-60. High total phenol contents of pepper beer were probably caused by addition of green pepper which contained large amounts of phenolic compounds (Nagy et al, 2015;Byun et al, 2016). The polyphenols, flavonoids, and flavonols in alcoholic beverage are the reasons for antioxidant activities (Park and Lee, 2002).…”

Section: Dpph Radical Scavenging Activities and Total Phenol Contentmentioning

confidence: 99%

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Kim¹,

Jang²,

Kwon³

et al. 2017

ijSciences

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Beer is one of the most widely consumed alcoholic beverages all over the world. Different studies have been carried out to enhance the quality and acceptance of beer. Various raw materials including herbs and spices have been used as a beer adjunct or flavoring for centuries, especially for specialty beer. The objective of this study was to investigate the effect of green pepper on antioxidant potential and quality characteristics of beer. Addition of green pepper enhanced the antioxidant potential and the overall acceptance of the beer brewed with different proportion of pepper without deteriorating its basic chemical properties. Based on the overall acceptance as well as the antioxidant potential, the optimum proportion of green pepper to be added was 60 g in 10 L of water. Results of the present study imply that green pepper could be used as an effective enhancer for antioxidant potential and overall acceptance of beer.

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Section: Dpph Radical Scavenging Activities and Total Phenol Contentmentioning

confidence: 99%

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Kim¹,

Jang²,

Kwon³

et al. 2017

ijSciences

View full text Add to dashboard Cite

show abstract

Discrimination of the geographical origin of dry red pepper using inorganic elements: A multielement fingerprinting analysis

Hur

Kim²,

Kim³

et al. 2023

Journal of Food Composition and Analysis

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Capsicum annuum var. abbreviatum Induces a Macrophage M2-Like Phenotype Mediated by Nrf2/HO-1 in LPS-Stimulated Macrophages

Park,

Byun

2024

Journal of Medicinal Food

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Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities

Cited by 12 publications

References 26 publications

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Discrimination of the geographical origin of dry red pepper using inorganic elements: A multielement fingerprinting analysis

Capsicum annuum var. abbreviatum Induces a Macrophage M2-Like Phenotype Mediated by Nrf2/HO-1 in LPS-Stimulated Macrophages

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