(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.
- Capsicum annuum
- Structure elucidation
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering