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

• Published in: Journal of food science Vol. 59; no. 2; pp. 362 - 365
• Main Authors: Howard, L.R, Smith, R.T, Wagner, A.B, Villalon, B, Burns, E.E
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-03-1994; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: 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; Heat treatment; Ascorbic acid; Nutritive value; Vitamin; HPLC chromatography; Bell pepper; Retinol; Assay; Ripening; Nutritional loss; Canning (food); Chemical composition; Carotenoid; Variety; Vegetable; Chilli pepper; Canned product
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1994.tb06967.x

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