Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey英文电子书.pdf

ARTICLE IN PRESS JOURNAL OF FOOD COMPOSITION AND ANALYSIS Journal of Food Composition and Analysis 20 (2007) 596–602 /locate/jfca Original Article Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey Ayhan Topuz, Feramuz Ozdemir Faculty of Agriculture, Department of Food Engineering, Akdeniz University, 07058 Antalya, Turkey Received 3 March 2006; received in revised form 6 March 2007; accepted 15 March 2007 Abstract Carotenoid, capsaicinoid and ascorbic acid composition of ripe fruits of five Capsicum annuum cultivars (730 F1, 1245 F1, Amazon F1, Serademre 8 and Kusak 295F1), grown as principle breeding material in Turkey, were quantitatively investigated by means of HPLC technique. Seven main carotenoids, five analogues of capsaicinoids and ascorbic acid were quantified in the fruits grown for 2 year replication. From the capsaicinoids and carotenoids data, Scoville Heat Unit (SHU) and retinol activity equivalent (RAE) values of the fruits were also calculated, respectively. The findings determined that the cultivars of 730 F1 an