Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L‐ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers ( Cupsicum 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 “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.
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Howard et al. (1994) studied this question.
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