Studies on the Carotenoid Pigments of Paprika (Capsicum annuum L: Var Sz-20)

Peter A. Biacs, Hussein G. Daood, Anna Pavisa, Felix Hajdu

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126 Citations (Scopus)


Fatty acid carotenoid esters and unesterified hypophasic and epiphasic carotenoids were extracted from paprika fruit at different stages of ripening and processing. The pigments were separated by highperformance liquid chromatography (HPLC) on Chromsil C18reversed-phase column with 59:57:4 (v/v/v) isocratic conditions and without prior saponificiation of the samples. Monoesters of capsanthin were found to contain mostly unsaturated fatty acids (C18:2) while diesters of both capsanthin and capsorubin contained saturated fatty acids such as C12, C14, and C16. The carotenoid esters were more stable, toward lipoxygenase (LOX) catalyzed linoleic acid oxidation, than free pigments. Furthermore, capsanthin esters containing saturated fatty acids resisted the enzymatic oxidation better than the others did.

Original languageEnglish
Pages (from-to)350-353
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number2
Publication statusPublished - Mar 1 1989

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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