Carotenoid and total vitamin C content of peppers from selected Brazilian cultivars

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• 作者：Tâ ; nia da Silveira Agostini-Costa^a ; ^{tania.costa@embrapa.br} ; Ismael da Silva Gomes^a ; Luis Alberto Martins Palhares de Melo^a ; Francisco Jose Becker Reifschneider^b ; Clá ; udia Silva da Costa Ribeiro^b
• 关键词：cv ; cultivar ; HPLC ; high performance liquid chromatography ; TCEP-HCI ; tris 2-carboxyethyl-phosphine hydrochloride
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：57
• 期：Complete
• 页码：73-79
• 全文大小：1013 K
• 卷排序：57

文摘

Two pepper cvs were notable for their zeaxanthin, provitamin A and vitamin C levels. Red peppers from field had higher vitamins and zeaxanthin than those from greenhouse. Total carotenoids were identical in one yellow and one red jalapeño.