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Endogenous levels of tocopherols and ascorbic acid during fruit ripening of New Mexican-type chile (Capsicum annuum L.)
- Osuna-Garcia, J.A., Wall, M.M., Waddell, C.A.
- Journal of agricultural and food chemistry 1998 v.46 no.12 pp. 5093-5096
- peppers, Capsicum annuum, cultivars, ripening, tocopherols, ascorbic acid, food composition, chemical constituents of plants, New Mexico
- Endogenous levels of tocopherols and ascorbic acid were quantified by high-performance liquid chromatography (HPLC) during fruit ripening of New Mexican-type chile peppers (Capsicum annuum L.). gamma-Tocopherol (gamma-toc) was present in seeds, while alpha-tocopherol (alpha-toc) was present in the pericarp. gamma-Tocopherol content reached its maximum concentration in seeds from red, succulent fruit and then declined. alpha-Tocopherol increased from the green to dry red maturity stages. Cultivars differed for alpha-toe but not for gamma-toc contents. Ascorbic acid content increased after the green mature stage and peaked in red fruit with about 75% moisture content. Ascorbic acid was highest in the cultivars NuMex R Naky and Sandia.