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Assessment of phytochemical composition and antioxidant potential in some indigenous chilli genotypes from North East India.

Food chemistry - 1 Dec 2015

Dubey Rakesh Kr, Singh Vikas, Upadhyay Garima, Pandey A K, Prakash Dhan

Abstract excerpt

Twenty five chilli genotypes from North East region of India evaluated showed variation for capsaicin from 0.27% (CHF-CA-1) to 3.03% (CHF-CA-21), oleoresin content from 2.49% (CHF-CA-5) to 9.26% (CHF-CA-18) with high to moderate ascorbic acid. Total phenolics ranged from 5.1 (CHF-CA-8) to 26.8 (CHF-CA-23) mg GAE/g and total carotenoids from 0.09 (CHF-CA-16) to 7.72 (CHF-CA-17) mg/g dry weight. The antioxidant...

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Identifiers

PMID: 26041173
DOI: 10.1016/j.foodchem.2015.04.088

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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