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Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars ( Capsicum annuum ) and Processed Jalapeños
Author(s) -
HOWARD L. R.,
SMITH R. T.,
WAGNER A. B.,
VILLALON B.,
BURNS E. E.
Publication year - 1994
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.1365-2621.1994.tb06967.x
Subject(s) - ascorbic acid , dehydroascorbic acid , pepper , chemistry , provitamin , vitamin c , cultivar , food science , vitamin , capsicum annuum , horticulture , carotenoid , biology , biochemistry
Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L‐ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers ( Cupsicum 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). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.