Research Article
Biochemical and Molecular Analysis of Some Commercial Samples of Chilli Peppers from Mexico
Table 5
Total content of phenolic compounds in the chilli varieties under study.
| Sample | Equivalents of ferulic acid (μg/g DB1) | Fresh | Mature |
| JT | n. a. 2 |
a | JSi |
ac |
a | JJco |
ac |
a | JP |
ad |
a | JV1 |
ad |
a | JV2 |
ad |
a | JTx |
a |
a | ST | n. a. |
b | SSi |
b |
b | SJc |
be |
b | SP |
bf |
b | SV1 |
b |
b | SV2 |
bd |
b | STx |
bf |
b | HT | n. a. |
ab |
|
|
Jalapeño (J); Serrano (S); Habanero (H); Tamaulipas (T); Sinaloa (Si); Jalisco (Jc); Puebla (P); Veracruz (V); Tlaxcala (Tx). Different letters in the same row mean statistically significant difference. 1 dry basis; 2 not available.
|