Table 1: Isochromic fractions (yellow and red) and total carotenoid contents of extracts from dried peppers (μg/g).

PeppersTotal carotenoid content ( 𝐶 𝑇 )Yellow isochromic fraction ( 𝐶 𝑌 )Red isochromic fraction ( 𝐶 𝑅 )

Guajillo 3 4 0 6 ± 4 a 1 5 0 1 ± 8 a 1 9 0 5 ± 1 2 a
Pasilla 2 9 3 3 ± 1 b 1 2 2 5 ± 7 b 1 7 0 8 ± 6 b
Ancho 1 4 3 7 ± 6 c 5 4 3 ± 4 c 8 9 4 ± 1 0 c

Results expressed as mean ± standard deviation, 𝑛 = 3 . Values followed by different letters (a, b, c) within a column are significantly different (one-way ANOVA, Tukey’s post-hoc test, 𝑃 0 . 0 5 ).