Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS

✍ Scribed by Cristiane H. de Azevedo-Meleiro; Delia B. Rodriguez-Amaya

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 150 KB
• Volume: 32
• Category: Article
• ISSN: 1615-9306
• DOI: 10.1002/jssc.200900311

✦ Synopsis

The carotenoids of a yellow (F 1 Amanda hybrid) and a red (F 1 Magali hybrid) pepper (Capsicum annuum L.) at the ripe stage, marketed in Campinas, Brazil, were identified by the combined use of the chromatographic behavior, absorption spectra, and chemical reactions, confirmed by the mass spectra. HPLC was carried out with a Spherisorb ODS 2 (C18, monomeric, 3 mm, 4.6 Â 150 mm) column and DAD and mass detector. The main carotenoids in the yellow pepper were violaxanthin (27.1-36.6 mg/g), lutein (5.3-9.3 mg/g), and b-carotene (1.6-3.9 mg/g). Neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)lutein, a-cryptoxanthin, b-cryptoxanthin, z-carotene, a-carotene, and phytofluene were also found as minor carotenoids. In red pepper, the major carotenoids were capsanthin (29.2-36.2 mg/g), lutein (5.8-8.7 mg/g), b-carotene (5.1-6.8 mg/g), and violaxanthin (1.8-3.6 mg/g). Minor carotenoids were capsorubin, b-apo-8 0 -carotenal, antheraxanthin, zeaxanthin, and b-cryptoxanthin.