Table 3: Carotenoid contents in ancho, guajillo, and pasilla peppers determined by HPLC analysis.

CarotenoidRetention time (min)Guajillo pepperPasilla
pepper
Ancho
pepper

Violaxanthin4.81671.0 ± 0.05a3667.2 ± 0.02b746.2 ± 0.05c
β-Cryptoxanthin10.7407.2 ± 0.05a212.5 ± 0.05b185.6 ± 0.01c
β-Carotene36.5344.0 ± 0.05a47.7 ± 0.07b220.4 ± 0.05c

Results are expressed in 𝜇 g/g DWB (mean ± SD, 𝑛 = 3 ). Values followed by different letters (a, b, c) in the same row are significantly different ( 𝑃 0 . 0 5 , one way ANOVA, Tukey’s post-hoc test).