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. 2021 Apr 14;11(4):241. doi: 10.3390/metabo11040241

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Relative abundance of β-cryptoxanthin detected in bell pepper samples by color. Following analysis of pepper samples using untargeted LC/MS, β-cryptoxanthin levels were compared according to their relative abundance across samples. (A) Red bell pepper has significantly higher levels compared to green and yellow. *** p < 0.001; (B) To determine whether cooking had any impact, each pepper was divided, three samples were heated for 5 min, and two samples remained raw. There was no statistically significant difference between the cooked peppers compared to raw overall or within either pepper color; (C) There was a nominal statistical difference between one non-organic, Canadian red pepper compared to two organic, Mexican red peppers; (D) There was no statistical difference between the non-organic, Mexico grown green pepper vs. the organic US grown green pepper.

Relative abundance of β-cryptoxanthin detected in bell pepper samples by color. Following analysis of pepper samples using untargeted LC/MS, β-cryptoxanthin levels were compared according to their relative abundance across samples. (A) Red bell pepper has significantly higher levels compared to green and yellow. *** p < 0.001; (B) To determine whether cooking had any impact, each pepper was divided, three samples were heated for 5 min, and two samples remained raw. There was no statistically significant difference between the cooked peppers compared to raw overall or within either pepper color; (C) There was a nominal statistical difference between one non-organic, Canadian red pepper compared to two organic, Mexican red peppers; (D) There was no statistical difference between the non-organic, Mexico grown green pepper vs. the organic US grown green pepper.