Carotenoids and carotenoid esters present in spice paprika powders (Capsicum annuum) were separated and analyzed by high-performance liquid chromatography with a rotating monochromator detector controlled by user-friendly chromatographic software. The carotenoid composition of paprika powders produced from new cross-cultivars was compared with that of powders from the original (Hungarian and Spanish) parents. The results showed significant differences between the new and old cultivars with respect to esterification of carotenoid with fatty acid and the capsanthin/capsorubin ratio. It was also found that the first generation (F-1) from Hungarian red longum and Spanish lilac round cultivars had a carotenoid composition similar to that of its Spanish parent, but the (F-5) subsequent generation gave a yield of improved characteristics such as high color intensity and high capsanthin/capsorubin ratio.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)