Provitamin A carotenoids (a-β-carotene, lutein, capsanthin) contents in various red pepper and red pepper products were andlyzed by HPLC and UV/VIS spectroscopy. The amounts of β-carotene and capsanthin were at its highest in powdered red
pepper
and
lutein in red pepper leaves. There are little α-carotene present in all samples analyzed. So vitamin A activity was calculated only from β-carotene contents of red pepper were higher than those of green pepper. Whereas lutein content of red
pepper was
lower than that of green pepper Vitamin A activity from colorimetric analysis was highrer than that from chromatographic method. and results were not generally in accordance with the vitamin A data presented in current food composition tables.
Vitamin A
activities in retinol equivalent(R. E) of green pepper. red pepper. Powdered red pepper .fermented red pepper paste, and red pepper leaves were 70, 570, 1,340, 140 980 R. E. respectively.
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