Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeos
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Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, Lascorbic acid and total ascorbic acid content of jalapeo,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 jalapeo cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid. Copyright 1994, Wiley Blackwell. All rights reserved
author list (cited authors)
HOWARD, L. R., SMITH, R. T., WAGNER, A. B., VILLALON, B., & BURNS, E. E.
complete list of authors
HOWARD, LR||SMITH, RT||WAGNER, AB||VILLALON, B||BURNS, EE