维生素C
还原糖
糖
人口
食品科学
生物
维生素
基因型
植物
园艺
生物化学
医学
基因
环境卫生
作者
Venu Perla,Padma Nimmakayala,Marjan Nadimi,Suresh Babu Alaparthi,Gerald R. Hankins,Andreas W. Ebert,Umesh K. Reddy
标识
DOI:10.1016/j.foodchem.2016.01.135
摘要
This study aimed to analyze 123 genotypes of Capsicum baccatum L. originating from 22 countries, at two stages of fruit development, for vitamin C content and its relationship with reducing sugars in fruit pericarp. Among the parametric population, vitamin C and reducing sugar concentrations ranged between 2.54 to 50.44 and 41–700 mg g−1 DW of pericarp, respectively. Overall, 14 genotypes accumulated 50–500% of the RDA of vitamin C in each 2 g of fruit pericarp on a dry weight basis. Compared with ripened fruits, matured (unripened) fruits contained higher vitamin C and lower reducing sugars. About 44% variation in the vitamin C content could be ascribed to levels of reducing sugars. For the first time, this study provides comprehensive data on vitamin C in the world collection of C. baccatum genotypes that could serve as a key resource for food research in future.
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