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Kanner, J., Division of Food Technology, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, Bet Dagan 50-100, Israel
Harel, S., Division of Food Technology, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, Bet Dagan 50-100, Israel
Mendel, H., Division of Food Technology, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, Bet Dagan 50-100, Israel
The content of α-tocopherol in pepper fruits (Capsicum annuum L.) and its stability during dehydration and storage were determined. Our data show that the three pepper varieties used in this study, regardless of stage of maturity, contained from 9000 to 10000 μg of α-tocopherol/g of oil (oleoresin). The -α-tocopherol content in the fresh pepper and its dry matter was found to depend on the content of lipids which in turn depends on ripening stage and genetic variety factors. During dehydration the loss of α-tocopherol in red pepper fruits was less than 5%. The α-tocopherol was found to be unstable in powdered pepper stored at low water activity, aw, but very stable at high aw. The large amount of α-tocopherol found in the fresh ripe fruits, ca. 3-10 mg/100 g, indicates that this vegetable could become an important source of vitamin E in the human diet. © 1979, American Chemical Society. All rights reserved.
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Content and stability of α-tocopherol in fresh and dehydrated pepper fruits (Capsicum annuum L.)
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Kanner, J., Division of Food Technology, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, Bet Dagan 50-100, Israel
Harel, S., Division of Food Technology, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, Bet Dagan 50-100, Israel
Mendel, H., Division of Food Technology, Institute for Technology & Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, Bet Dagan 50-100, Israel
Content and stability of α-tocopherol in fresh and dehydrated pepper fruits (Capsicum annuum L.)
The content of α-tocopherol in pepper fruits (Capsicum annuum L.) and its stability during dehydration and storage were determined. Our data show that the three pepper varieties used in this study, regardless of stage of maturity, contained from 9000 to 10000 μg of α-tocopherol/g of oil (oleoresin). The -α-tocopherol content in the fresh pepper and its dry matter was found to depend on the content of lipids which in turn depends on ripening stage and genetic variety factors. During dehydration the loss of α-tocopherol in red pepper fruits was less than 5%. The α-tocopherol was found to be unstable in powdered pepper stored at low water activity, aw, but very stable at high aw. The large amount of α-tocopherol found in the fresh ripe fruits, ca. 3-10 mg/100 g, indicates that this vegetable could become an important source of vitamin E in the human diet. © 1979, American Chemical Society. All rights reserved.
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