Ground Urfa isot peppers with high content of bioactive compounds and antioxidant activity

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dc.contributor.authorKara, Meryem
dc.contributor.authorDinç, Saliha
dc.contributor.authorKahraman, Selma
dc.contributor.authorKarıpçin, M. Zeki
dc.contributor.authorAlp, İrem
dc.contributor.authorÇiçekci, Hacer
dc.date.accessioned2020-03-26T19:06:03Z
dc.date.available2020-03-26T19:06:03Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractUrfa isot pepper is one of the most important spices in the diet of Turkish people; particularly of those in the Sanliurfa region. This is the first study reporting the bioactive compounds (beta-carotene, lycopene, ascorbic acid, phenolic compounds, capsaicin) and antioxidant activity of ground Urfa isot peppers produced both at homestads and factories. Factory-made red-blackish isot pepper showed the highest DPPH radical-scavenging activity, followed by homemade red-blackish isot pepper and homemade red isot pepper. FRAP values of all Urfa isot peppers were statistically in the same group. Homemade red isot pepper had the highest total phenolic content, lycopene and beta-carotene. The capsaicin content of ground Urfa isot peppers varied from 0.15-1.2 mg/g of pepper. The homemade red-blackish ground pepper had the highest ascorbic acid level. Phenolics of peppers were remarkable and higher than those reported in the literature. With their high number of phenolic constituents, as well as other bioactive compounds, ground Urfa isot peppers can be considered an important nutritional and functional food resource.en_US
dc.identifier.endpage164en_US
dc.identifier.issn1431-9292en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage158en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32198
dc.identifier.volume20en_US
dc.identifier.wosWOS:000369564400003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAGRIMEDIA GMBHen_US
dc.relation.ispartofZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZENen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCapsaicinen_US
dc.subjectphenolic compoundsen_US
dc.subjectred bell pepperen_US
dc.subjectSanliurfa isoten_US
dc.subjectspiceen_US
dc.titleGround Urfa isot peppers with high content of bioactive compounds and antioxidant activityen_US
dc.typeArticleen_US

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