Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L-ascorbic acid and total ascorbic acid content of ' 'jalapeho," 'bell," long green/red "chile," " serrano" and "yellow wax" peppers (Cupsicutn unnuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in "jalapeno" peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/loOg). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/lOOg). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of "jalapeho" cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.
By sequencing 727 ancient individuals from the Southern Arc (Anatolia and its neighbors in Southeastern Europe and West Asia) over 10,000 years, we contextualize its Chalcolithic period and Bronze Age (about 5000 to 1000 BCE), when extensive gene flow entangled it with the Eurasian steppe. Two streams of migration transmitted Caucasus and Anatolian/Levantine ancestry northward, and the Yamnaya pastoralists, formed on the steppe, then spread southward into the Balkans and across the Caucasus into Armenia, where they left numerous patrilineal descendants. Anatolia was transformed by intra–West Asian gene flow, with negligible impact of the later Yamnaya migrations. This contrasts with all other regions where Indo-European languages were spoken, suggesting that the homeland of the Indo-Anatolian language family was in West Asia, with only secondary dispersals of non-Anatolian Indo-Europeans from the steppe.
Pepper rings packed in brine containing Cac1, were firmer, had higher bound calcium, chelator soluble pectin and pectin DE, and less watersoluble pectin (WSP) than peppers packed in brine containing no CaQ. Pepper rings packed in low acid brines (1% and 1.2% acetic acid) were firmer and had less WSP than those packed in high acid brine. Those samples (4% acetic acid) resulted in softening and pectin solubiliiation, but CaC& resulted in less softening. Monosaccharide composition of cell walls was not affected by CaCl, or acetic acid. Firmness retention in CaC& treated samples was probably due to greater association between calcium ions and pectic substances, which resisted acid hydrolysis.Fruit were washed and sliced into 5 mm thick rings using sharp stainless steel knives. Pepper rings were packed into 947 mL glass jars to provide a fhral40% pepper rings and 60% brine (wt/vol). Cover brine treatments in the first experiment included 0.9, 1.0, 1.1, 1.5, 2, 3 and 4% acetic acid. In the second experiment cover brine treatments included three levels of acetic acid (3, 1.1 and 0.9%), with and without 0.2% food grade CaCl, (Car&2&O). All brine treatments contained 7% NaCl. After sealing with hot metal caps, the jars were pasteurized by heating in steam at 75°C for 15 min, cooled to 4O"C, and stored at 25°C. Sampling was conducted 1 mo after processing in the first experiment and 5 mo after processing in the second experiment.
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