Endogenous Levels of Tocopherols and Ascorbic Acid during Fruit Ripening of New Mexican-Type Chile (Capsicum annuum L.) Cultivars
详细信息 查看全文
- 作者：Jorge A. Osuna-Garcí ; a ; Marisa M. Wall ; and Cynthia A. Waddell
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1998
- 出版时间：December 1998
- 年：1998
- 卷：46
- 期：12
- 页码：5093 - 5096
- 全文大小：70K
- 年卷期：v.46,no.12(December 1998)
- ISSN：1520-5118
文摘
Endogenous levels of tocopherols and ascorbic acid were quantified by high-performance liquidchromatography (HPLC) during fruit ripening of New Mexican-type chile peppers (Capsicum annuumL.). 
-Tocopherol (-toc) was present in seeds, while 
-tocopherol (-toc) was present in the pericarp.-Tocopherol content reached its maximum concentration in seeds from red, succulent fruit andthen declined. -Tocopherol increased from the green to dry red maturity stages. Cultivars differedfor -toc but not for -toc contents. Ascorbic acid content increased after the green mature stageand peaked in red fruit with about 75% moisture content. Ascorbic acid was highest in the cultivarsNuMex R Naky and Sandia.Keywords: Tocopherol; ascorbic acid; Capsicum annuum; HPLC; paprika; peppers
-Tocopherol (-toc) was present in seeds, while -tocopherol (-toc) was present in the pericarp.-Tocopherol content reached its maximum concentration in seeds from red, succulent fruit andthen declined. -Tocopherol increased from the green to dry red maturity stages. Cultivars differedfor -toc but not for -toc contents. Ascorbic acid content increased after the green mature stageand peaked in red fruit with about 75% moisture content. Ascorbic acid was highest in the cultivarsNuMex R Naky and Sandia.Keywords: Tocopherol; ascorbic acid; Capsicum annuum; HPLC; paprika; peppers