Carotenoid composition of the fruits of Capsicum annuum Cv. Bovet 4 during ripening

Research output: Contribution to journalArticle

Abstract

The changes in the carotenoid pigments of the Capsicum annuum cv. Bovet 4 during ripening have been investigated quantitatively by means of an HPLC technique. In the chromatograms, 56 peaks were detected and 34 carotenoids were identified. In the ripe fruits, capsanthin, capsorubin, zeaxanthin, cucurbitaxanthin A, and β-carotene were found to be the main carotenoids, the remainder being capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, karpoxanthin, cucurbitaxanthin B, violaxanthin, cycloviolaxanthin, antheraxanthin, capsanthone, nigroxanthin, β-cryptoxanthin and several cis isomers and furanoid oxides.

Original languageEnglish
Pages (from-to)388-391
Number of pages4
JournalEuropean Food Research and Technology
Volume205
Issue number5
Publication statusPublished - 1997

Fingerprint

capsanthin
fruit composition
Capsicum
Carotenoids
Fruits
Capsicum annuum
Fruit
carotenoids
ripening
epoxides
Chemical analysis
antheraxanthin
violaxanthin
zeaxanthin
carotenes
oxides
pigments
Pigments
Isomers
Oxides

Keywords

  • Analyses
  • Capsicum annuum
  • Carotenoids
  • Maturation

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Biotechnology
  • Industrial and Manufacturing Engineering

Cite this

Carotenoid composition of the fruits of Capsicum annuum Cv. Bovet 4 during ripening. / Deli, J.; Tóth, G.

In: European Food Research and Technology, Vol. 205, No. 5, 1997, p. 388-391.

Research output: Contribution to journalArticle

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