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Fig. 4 | Food Production, Processing and Nutrition

Fig. 4

From: Insights into the chili phytochemicals, bioactive components, and antioxidant activity of instant premixes (green and red chilies) and their reconstitution products

Fig. 4

Phenolic and flavonoid content a RCPP and FRCP at 0th day b RCPP and FRCP at 90 days during storage. Here, GA = Gallic acid; CHLA = chlorogenic acid; CA = caffeic acid; SYRA = syringic acid; PCA = p-coumaric acid; PCHA = protocatechuic acid; TCA = trans-cinnamic acid; FA = ferulic acid; CAT = catechin; Rut = rutin; QuR = quercetin; RCPP = Red chili powder product and FRCP = Fresh red chili product, respectively. Data represented in triplicates as mean ± SD of three replicates and different letters above the bar indicate statistical differences in the samples, whereas similar letters show no significant difference (p < 0.05)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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