Carotenoid composition of yellow pepper during ripening: isolation of β-cryptoxanthin 5,6-epoxide

Z. Matus, J. Deli, József Szabolcs

Research output: Contribution to journalArticle

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Abstract

Using a HPLC technique, 54 peaks have been detected in the fruits of yellow pepper; 32 carotenoids (90-94% of the total carotenoid content) have been completely or tentatively identified. The study was carried out quantitatively with fruits in six different stages of maturation. Violaxanthin, antheraxanthin, zeaxanthin, lutein, β-cryptoxanthin, β-carotene, α-cryptoxanthin, α-carotene, and probably "post-mortem artifacts" (furanoid oxides and cis isomers) were found. β-Cryptoxanthin 5,6-epoxide, a precursor of cryptocapsin present in red pepper, was also identified. But carotenoids with K-, 5,6-dihydro-3,5,6,-trihydroxy-β, and 5,6-dihydro-3,6-epoxy-5-hydroxy-β (oxabicyclo[2.2.1]) end groups usually found in red pepper were not detected. In the massive biosynthesis of violaxanthin during maturation, the rates of hydroxylation exceeded those of epoxidation.

Original languageEnglish
Pages (from-to)1907-1914
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume39
Issue number11
Publication statusPublished - 1991

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Epoxy Compounds
Carotenoids
epoxides
pepper
peppers
carotenoids
ripening
violaxanthin
carotenes
Capsicum
Chemical analysis
antheraxanthin
Fruits
fruits
zeaxanthin
hydroxylation
Fruit
lutein
oxides
Lutein

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Carotenoid composition of yellow pepper during ripening : isolation of β-cryptoxanthin 5,6-epoxide. / Matus, Z.; Deli, J.; Szabolcs, József.

In: Journal of Agricultural and Food Chemistry, Vol. 39, No. 11, 1991, p. 1907-1914.

Research output: Contribution to journalArticle

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