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Carotenoid Content and Vitamin A Activity of Some Common Cultivars of Mexican Peppers ( Caps&m annuum ) as Determined by HPLC
Author(s) -
MEJIA L.A.,
HUDSON E.,
MEJIA E. GONZALEZ,
VAZQUEZ F.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09295.x
Subject(s) - cultivar , pepper , carotenoid , high performance liquid chromatography , capsicum annuum , composition (language) , horticulture , vitamin , chemistry , provitamin , food science , beta carotene , food composition data , botany , biology , chromatography , biochemistry , linguistics , philosophy , orange (colour)
Alpha‐, beta, and gamma‐carotenes, β‐cryptoxanthin and total vitamin A activity in five different immature cultivars of peppers ( Cupsicum annuum ), commonly consumed in the Northwest region of Mexico, were determinated by high performance liquid chromatography (HPLC). Among the cultivars studied, “Poblano” pepper had the highest provitamin A (111.4±28.2 μg Retinol Equivalents (RE)/100g) followed by “Serrano” (86.7 ±13.0), “Jalapeño” (67.0±8.7), “Verde” (30.2±3.0), and “Caribe” (2.2 ± 0.9). In general, these values were higher than the vitamin A of peppers reported by the Mexican food composition tables and lower than the data presented in the INCAP/ICNND food composition tables for USC in Latin America.