Food and Nutrition Sciences
Vol.4 No.8A(2013), Paper ID 35252, 8
pages
DOI:10.4236/fns.2013.48A006
Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper (Capsicum chinense) Fruit
Maira Rubi Segura Campos, Karen Ramírez Gómez, Yolanda Moguel Ordoñez, David Betancur Ancona
Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Mexico
Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Mexico
National Institute for Forestry, Agriculture and Livestock (INIFAP), Experimental Campus of Mocochá, Mocochá, México.
Faculty of Chemical Engineering, Autonomous University of Yucatán, Mérida, Mexico
Copyright © 2013 Maira Rubi Segura Campos, Karen Ramírez Gómez, Yolanda Moguel Ordoñez, David Betancur Ancona et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Campos, K. Gómez, Y. Ordoñez and D. Ancona, "Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper (
Capsicum chinense) Fruit,"
Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 47-54. doi:
10.4236/fns.2013.48A006.