PROVITAMIN-A AND ASCORBIC-ACID CONTENT OF FRESH PEPPER CULTIVARS (CAPSICUM-ANNUUM) AND PROCESSED JALAPENOS Academic Article

abstract

• 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

authors

• Wagner, Alfred

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• HOWARD, L. R., SMITH, R. T., WAGNER, A. B., VILLALON, B., & BURNS, E. E.

citation count

• 169

complete list of authors

• HOWARD, LR||SMITH, RT||WAGNER, AB||VILLALON, B||BURNS, EE

publication date

• January 1994

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Ascorbic Acid
• Jalapenos
• Peppers
• Provitamin A

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1994.tb06967.x

start page

• 362

end page

• 365

volume

• 59

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1365-2621.1994.tb06967.x