Carotenoid Content and Vitamin A Activity of Some Common Cultivars of Mexican Peppers (Caps&m annuum) as Determined by HPLC

L. A. MEJIA, E. HUDSON, E. GONZALEZ DE MEJIA, F. VAZQUEZ

Research output: Contribution to journalArticlepeer-review

Abstract

Alpha‐, beta, and gamma‐carotenes, β‐cryptoxanthin and total vitamin A activity in five different immature cultivars of peppers (Cupsicum annuum), commonly consumed in the Northwest region of Mexico, were determinated by high performance liquid chromatography (HPLC). Among the cultivars studied, “Poblano” pepper had the highest provitamin A (111.4±28.2 μg Retinol Equivalents (RE)/100g) followed by “Serrano” (86.7 ±13.0), “Jalapeño” (67.0±8.7), “Verde” (30.2±3.0), and “Caribe” (2.2 ± 0.9). In general, these values were higher than the vitamin A of peppers reported by the Mexican food composition tables and lower than the data presented in the INCAP/ICNND food composition tables for USC in Latin America.

Original languageEnglish (US)
Pages (from-to)1440-1443
Number of pages4
JournalJournal of food science
Volume53
Issue number5
DOIs
StatePublished - Sep 1988
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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