. 2019 Jun 10;56(7):3185–3194. doi: 10.1007/s13197-019-03733-6

Table 3.

Retention of functional compounds in green chilli powders in comparison with fresh green chilli (solid mass basis)

Sample	Total phenol (%)	β-Carotene (%)	Ascorbic acid (%)	Total chlorophyll (%)
PTGP	32.39 ± 0.11^a	60.34 ± 0.15^b	8.58 ± 0.02^b	81.36 ± 1.34^b
PTGL	29.56 ± 0.07^b	60.79 ± 0.10^a	8.69 ± 0.01^a	86.43 ± 1.84^a
UTGP	29.87 ± 0.17^b	60.68 ± 0.25^b	8.37 ± 0.01^c	72.52 ± 1.19^c

All values are mean ± SEM of three replicates

PTGP pretreated green chilli paste, PTGL pretreated green chilli longitudinal slit, UTGP untreated green chilli paste

^a–cThe test values along the same column carrying different superscripts for each composition contents are significantly different (P < 0.05)