Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos

Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L-ascorbic acid and total ascorbic acid content of "jalapeno," "bell," long green/red "chile," "serrano" and "yellow wax" peppers (Capsicum annuum L.) at green and red stages of ma...

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Veröffentlicht in:	Journal of food science 1994-03, Vol.59 (2), p.362-365
Hauptverfasser:	Howard, L.R, Smith, R.T, Wagner, A.B, Villalon, B, Burns, E.E
Format:	Artikel
Sprache:	eng
Schlagworte:	ABSORCION DE SUSTANCIAS NUTRITIVAS ABSORPTION DE SUBSTANCES NUTRITIVES ACIDE ASCORBIQUE ACIDO ASCORBICO ascorbic acid Biological and medical sciences CAPSICUM ANNUUM CAROTENOIDE CAROTENOIDES COMPOSICION APROXIMADA COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPOSITION GLOBALE Food industries Food science Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology jalapeños peppers provitamin A TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS VARIEDADES VARIETE Vitamin A
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Zusammenfassung:	Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L-ascorbic acid and total ascorbic acid content of "jalapeno," "bell," long green/red "chile," "serrano" and "yellow wax" peppers (Capsicum annuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in "jalapeno" peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of "jalapeno" cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascorbic acid
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1994.tb06967.x