Isolation and characterization of mutatoxanthin-epimers from red paprika [Capsicum annuum]

Péter Molnár, Jozsef Deli, Zoltán Matus, Gyula Toth, Andrea Steck, Hanspeter Pfander

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

(3S,5R,8R,3′R)- and (3S,5R,8S,3′R)-mulatoxanthin were isolated from red spice paprika (Capsicum annuum) and characterized by their UV-VIS, CD, 1 H-NMR, 13C-NMR and mass spectra.

Original languageEnglish
Pages (from-to)396-399
Number of pages4
JournalEuropean Food Research and Technology
Volume211
Issue number6
DOIs
Publication statusPublished - Jan 1 2000

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Keywords

  • (3s,5r,8r,3′r)-mutatoxanthin
  • (3s,5r,8s,3′r)-mutatoxanthin
  • Capsicum annuum
  • Carotenoids
  • Isolation
  • Structure elucidation

ASJC Scopus subject areas

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

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