the carotenoid content of foods with special reference

Ret Food description
Variet, (country)
(Scientific name)
3 Chili pepper, red
(Thailand)
(Capsicum anuum)
Chili pepper, small
rThailand)
(Capsicum pubesescens)
3 Chili pepper, yellow
(Thailand)
(Capsicum frutescens)
59 Chili, hot pepper, fresh
red (Australia)
(CapL;Tc annuL; tongum)
59 Chili, not pe-per, fre'green
(Australia)
(Capscum annuum Longum)
59 Chili, hot pepper, fresh
banana (Australia)
(Capsicum annuuri tongum)
31 Chili, large, cooked
(Pakistan)
(Capsicum annuum)
31 Chili, large, raw
(Paklstin)
(Capsicure annuum)
6 Chili, red
(Malaysia)
(Capsi cure annuum)
tv ,Li, green, raw
(!n,i.a)
(Capsi-un annuum)
80 ChilLi, green
(Nepal)
(Capsicum annum grossa)
80 Chilli, red, dried
(Nepal)
(Capsicum annun grossa)
Part of plant
or animal
(Maturity)
Carotenoid content of food (eg/lOOg edible portion, fresh weight)
EP Mst
(M)
a-carot
(range)
fi-cprot
(range)
f-crypto
(range)
Lutein
(range)
Lycopene
(range)
Zeaxanth Total
(range) (range)
RE Princ.
method
Ext.
ref.
Chr. QM
ref.
85 83.0 934 156 HPLC 73 73 Hc
90 80 2 844 141 HPLC 73 73 Hc
95 - 932 155 HPLC 73 73 Hc
whole fruit 99 81.7 60 1370 780 305 OCC 72.1 72.1 Rk
whole fruit 92 80.9 30 140 100 35 OCC 72 1 72 IRk
pulp, skin 87 90.u 20 40 20 10 OCC 72.1 72 1 Rk
1530 255 OCC 71 4 71.1 Rz
2020 337 OCC 71 4 71.1 Rz
0 1663 1754 941 0 439 HPLC 71.1 06 Hk
89
1010 168 HPLC 79 Hn
78 13 HPLC 80 80 Hn
4228 705 HPLC 80 80 Hn