Perfil de ácidos grasos de la grasa de tres variedades de pimientos (Arnoia, Fresno de la Vega y los Valles-Benavente): influencia del grado de maduración

• Autores: A. Curros, J. Bermúdez, María Inmaculada Franco Matilla, Sidonia Martínez Suárez
• Localización: Grasas y aceites, ISSN-e 1988-4214, ISSN 0017-3495, Vol. 57, Nº 4, 2006, págs. 415-421
• Idioma: español
• Enlaces
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• Resumen

  • (Cíe:~) and palmitic (C~~), Ihese fatty acids represent more (han 80% of (he total fatty acids and do no) show importan) variations during ripening in Ihe three varieties of peppers.

    Minor changes in (he major and minor fat)y acids during ripening were observed in (he Los Valles-Benavente variety.

    Using discriminan) analysis 100% of the green, breaker and red peppera were correctly classified and differentiated trom their conten) (%) in individual fat)y acids: 016, 018:1, 017, 018, 015:1Z,T' 018:2 y 01E3