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.

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