Table 2.
Carotenoid contents of four colored sweet peppers
| (unit: μg/g dry weight) | ||||
|---|---|---|---|---|
|
| ||||
| Carotenoids | Green sweet pepper | Red sweet pepper | Orange sweet pepper | Yellow sweet pepper |
| Capsanthin | 16.13±1.30d | 178.20±5.25a | 45.48±0.01b | 22.46±1.04c |
| Lutein | 60.04±5.63b | ND | 45.16±0.58c | 115.16±8.57a |
| Zeaxanthin | ND | 70.71±0.94b | 191.76±1.24a | ND |
| β-Cryptoxanthin | ND | 40.49±1.66a | 19.45±0.19b | 7.55±0.53c |
| α-Carotene | 3.56±0.23c | ND | 9.02±0.07a | 4.22±0.23b |
| trans-β-Carotene | 13.09±1.27c | 41.72±2.17a | 17.74±1.86b | 8.32±0.41d |
| cis-β-Carotene | 9.64±0.73b | 34.28±1.77a | 8.32±0.03bc | 6.81±0.28c |
| Total carotenoids | 102.48±9.17d | 365.40±11.78a | 336.95±0.98b | 164.53±10.83c |
All data were expressed by mean±standard deviation.
The different letters (a–d) within same type of carotenoids in each colored sweet pepper are significantly different at P<0.05 using independent t-tests and one-way ANOVA followed by Tukey’s b post hoc test.
ND, not detected.