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

被引：148

作者：

HOWARD, LR

SMITH, RT

WAGNER, AB

VILLALON, B

BURNS, EE

机构：

[1] FRITO LAY INC,PLANO,TX 75024

[2] TEXAS A&M UNIV,TEXAS AGR EXPT STN,WESLACO,TX

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

PEPPERS; JALAPENOS; PROVITAMIN A; ASCORBIC ACID;

D O I：

10.1111/j.1365-2621.1994.tb06967.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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). 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 ''jalapeno'' cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascorbic acid.

引用

页码：362 / 365

页数：4

共 17 条

[1] HPLC DETERMINATION OF CAROTENOIDS IN FRUITS AND VEGETABLES IN THE UNITED-STATES [J].

BUREAU, JL ;

BUSHWAY, RJ .

JOURNAL OF FOOD SCIENCE, 1986, 51 (01) :128-130

[2] DETERMINATION OF ALPHA-CAROTENE AND BETA-CAROTENE IN FRUIT AND VEGETABLES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].

BUSHWAY, RJ ;

WILSON, AM .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1982, 15 (03) :165-169

[3] DIETARY CAROTENES, VITAMIN-C, AND VITAMIN-E AS PROTECTIVE ANTIOXIDANTS IN HUMAN CANCERS [J].