Carotenoid composition in the fruits of Capsicum annuurn cv. Szentesi Kosszarvú during ripening

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The changes in the carotenoid pigments of Capsicum annuum cv. Szentesi Kosszarvú during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 56 peaks were detected; 34 carotenoids were identified. In this study, special attention is paid to the formation of minor carotenoids with 3,6-epoxy-β- (oxabicyclo[2.2.1]) and 3,5,6-trihydroxy-β- end groups. The possible biosynthetic route and the identity of capsolutein with the cucurbitaxanthin A are described.

Original languageEnglish
Pages (from-to)711-716
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number3
Publication statusPublished - márc. 1 1996


ASJC Scopus subject areas

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

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