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PROVITAMIN-A AND ASCORBIC-ACID CONTENT OF FRESH PEPPER CULTIVARS (CAPSICUM-ANNUUM) AND PROCESSED JALAPENOS | Academic Article individual record
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
publication outlet

JOURNAL OF FOOD SCIENCE

author list (cited authors)
HOWARD, L. R., SMITH, R. T., WAGNER, A. B., VILLALON, B., & BURNS, E. E.
publication date
1994
publisher
Wiley Publisher
keywords
  • Jalapenos
  • Provitamin A
  • Ascorbic Acid
  • Peppers
citation count

169

identifier
300751SE
Digital Object Identifier (DOI)
10.1111/j.1365-2621.1994.tb06967.x
start page
362
end page
365
volume
59
issue
2