Table 1.

Flavonoid and phenolic acid profile of four colored sweet peppers

(unit: μg/g dry weight)
Flavonoids and phenolic acids	Green sweet pepper	Red sweet pepper	Orange sweet pepper	Yellow sweet pepper
Flavonoids
Quercetin	71.71±1.57c	91.98±2.05b	92.00±0.64b	102.33±1.95a
Luteolin	62.31±5.02b	68.43±0.98b	56.34±0.65c	95.89±2.19a
Total flavonoids	137.02±6.59d	160.41±3.03b	148.33±1.29c	198.22±4.14a
Phenolic acids
p-Coumaric acid	19.62±0.68a	9.96±0.08bc	9.53±0.25c	10.67±0.20b
Ferulic acid	23.59±0.01c	27.67±0.13a	13.45±0.05d	24.75±0.15b
Total phenolic acids	43.21±0.69a	37.63±0.21b	22.98±0.30d	35.42±0.35c

All data were expressed as mean±standard deviation.

The different letters (a–d) within same type of flavonoids and phenolic acids in each colored sweet pepper are significantly different at P<0.05 using one-way ANOVA followed by Tukey’s b post hoc test.