Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 214, Issue 6, Pages 501-504Publisher
SPRINGER-VERLAG
DOI: 10.1007/s00217-002-0534-x
Keywords
Tenerife Island; red pepper; green pepper; macroelements; microelements; ripening state; atomic absorption spectrometry; flame photometry; MANOVAs; ANOVAs; TUKEY test; food composition tables
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The content of macroelements (Na, K, Ca, Mg and P) and microelements (Fe, Cu, Zn, Mn and B) in green and red pepper samples consumed on the island of Tenerife, Canary Islands, has been determined. Analysis has shown the influence of the ripening stage on the mineral content of the pepper. Red pepper presents higher K. Mg, P, Fe, Cu, Zn, Mn and B concentration levels than green pepper. There are differences between the values obtained in this study and the values shown in different food composition tables; our results are higher in Na, Ca and Mg, and lower in K and Fe.
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