Efecto de la maduración y el secado en el contenido de carotenoides pro-vitamina A en chile (Capsicum annuum var. Anaheim).

Translated title of the contribution: Effect of ripening and drying on pro-vitamin A carotenoid content in pepper (Capsicum annuum var. Anaheim)

S. Y. Moya, L. A. Mejía, E. González de Mejía, F. A. Vázquez

Research output: Contribution to journalArticle

Abstract

The content of the principal carotenes with biological activity (alpha-, beta, gamma-carotene and beta-criptoxantine) in green pepper (Capsicum annuum var. Anaheim) was determined in order to investigate the vitamin A content during the traditional process of ripening and drying. The analytical technique used was high pressure liquid chromatography (HPLC) with a Novapack C18 column and acetonitrile/methanol/tetrahydrofuran (58V:35V:7V) as a mobile phase. The results showed differences in vitamin A activity of 7.2 +/- 0.8, 51.1 +/- 2.4 and 55.3 +/- 1.2 micrograms of RE/g dry matter for immature, mature and dry pepper fruit respectively (p < 0.05). Approximately 95% of total activity was due to beta-carotene being synthesized faster than the other carotenes under study during the ripening process. Total vitamin A activity reached its highest value at 14 days after harvest (2738.8 +/- 128.6 micrograms RE/100 g of edible portion), with a decrease in activity with time.

Translated title of the contributionEffect of ripening and drying on pro-vitamin A carotenoid content in pepper (Capsicum annuum var. Anaheim)
Original languageSpanish
Pages (from-to)41-46
Number of pages6
JournalArchivos Latinoamericanos de Nutricion
Volume44
Issue number1
StatePublished - Mar 1 1994
Externally publishedYes

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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