Carotenoid retention in canned pickled jalapeno peppers and carrots as affected by sodium chloride, acetic acid, and pasteurization

The combined effect of salt, acetic acid, and pasteurization temperature on the retention of carotenoids in canned pickled carrots and green jalapeno peppers was studied by a central composite design. The results were analyze d by response surface methodology. The carotenoid standards were obtained b y open column chromatography and the quantitation was done by HPLC. Only th e main carotenoids were quantified: alpha- and beta -carotene in carrots an d alpha-, beta -carotene, lutein, and violaxanthin in peppers. After analyz ing the experimental results and the restrictions of the Mexican Regulation s, 2% NaCl and 2% acetic acid concentrations were recommended. The optimal pasteurization conditions were 70 degreesC/12.45 min for carrots and 83 deg reesC/5.2 min for peppers.