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| Alvarez-Parrilla,Emilio; Mercado-Mercado,Gilberto; La Rosa,Laura Alejandra De; Díaz,José Alberto López; Wall-Medrano,Abraham; González-Aguilar,Gustavo Adolfo. |
| Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hot pepper; Bixa orellana L.; Phenolic compounds; Flavonoids; Proanthocyanidins; TBARS. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200023 |
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