Research Article
Biochemical and Molecular Analysis of Some Commercial Samples of Chilli Peppers from Mexico
Table 4
Concentration intervals of different carotenoids in different chilli varieties.
| | Sample | Carotenoid content (μg/g DB1) | | Lutein | Lycopene | β-cryptoxanthin | β-carotene |
| | Jalapeño | | | | | | fresh | 243.4–512.1 | 259.9–512.1 | 42.8–47.1 | 188.6–394.7 | | mature | 157.9–868.4 | 157.9–868.4 | 37.8–115.1 | 8.2–496.6 | | Serrano | | | | | | fresh | 102.6–728.9 | 102.6–728.9 | 7.1–164.5 | 62.5–523.0 | | mature | 77.8–486.3 | 199.6–486.3 | 44.0–70.1 | 76.0–485.3 | | Habaneros | | | | | | mature | 37.5 | 37.5 | 55.9 | 62.7 |
|
|
1 Dry basis. Average obtained by triplicate.
|
