>>7556888Fresh fruit and vegetable samples were cryogenically
blended within 24 h of purchase and analysed immediately.
Other samples that were not homogeneous were blended
using an Ultra Turrax T-25 homogenizer. Vegetables were
cooked in boiling water for 20 min. The red pepper was
fried in 10 mL of corn oil at a moderate heat for 15 min.
