PROVITAMIN-A AND ASCORBIC-ACID CONTENT OF FRESH PEPPER CULTIVARS (CAPSICUM-ANNUUM) AND PROCESSED JALAPENOS

Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L-ascorbic acid and total ascorbic acid content of ''jalapeno,'' ''bel l,'' long green/red ''chile,'' ''serrano'' and ''yellow wax'' peppers (Capsicum annuum L.) at green and red stages of maturity were determin ed by HPLC. Effects of thermal processing on vitamin A and C retention in ''jalapeno'' peppers was also determined. Provitamin A activity ra nged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Ascorbic acid c oncentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activit y and ascorbic acid content increased with maturity in all cultivars. Thermal processing of ''jalapeno'' cultivars resulted in a 25% decreas e of total provitamin A activity and a 75% decrease in total ascorbic acid.