Table 2.
Total phenol, β-carotene, chlorophyll (a and b) and ascorbic acid content of fresh green chilli and chilli powder
| Sample | Total phenol (mg/100 g) | β-Carotene (µg/100 g) | Ascorbic acid (mg/100 g) | Chlorophyll-a (mg/100 g) | Chlorophyll-b (mg/100 g) |
|---|---|---|---|---|---|
| Chilli powder | |||||
| PTGP | 958.34 ± 2.48a | 982.30 ± 1.15b | 73.46 ± 0.05b | 2.57 ± 0.003b | 3.82 ± 0.014ab |
| PTGL | 871.81 ± 2.35b | 989.46 ± 1.23a | 74.09 ± 0.09a | 2.87 ± 0.008a | 3.89 ± 0.256a |
| PTWR | 820.57 ± 3.17c | 122.63 ± 1.45c | 69.55 ± 0.04d | 0.39 ± 0.002d | 0.32 ± 0.002c |
| UTGP | 873.80 ± 3.10b | 978.70 ± 1.62b | 71.14 ± 0.01c | 2.18 ± 0.023c | 3.45 ± 0.056b |
| Fresh green chilli | |||||
| UTWG | 435.92 ± 3.23 | 241.50 ± 1.32 | 127.09 ± 0.10 | 0.405 ± 0.007 | 0.756 ± 0.007 |
All values are mean ± SEM of three replicates
PTGP pretreated green chilli paste, PTGL pretreated green chilli longitudinal slit, PTWR pretreated whole red chilli, UTGP untreated green chilli paste, UTWG whole fresh green chilli
a–dThe test values along the same column carrying different superscripts for each composition contents are significantly different (P < 0.05)