ISSN:
1431-4630
Keywords:
Key words Capsicum annuum
;
Carotenoids
;
Analyses
;
Maturation
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The changes in the carotenoid pigments of the Capsicum annuum cv. Bovet 4 during ripening have been investigated quantitatively by means of an HPLC technique. In the chromatograms, 56 peaks were detected and 34 carotenoids were identified. In the ripe fruits, capsanthin, capsorubin, zeaxanthin, cucurbitaxanthin A, and β-carotene were found to be the main carotenoids, the remainder being capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, karpoxanthin, cucurbitaxanthin B, violaxanthin, cycloviolaxanthin, antheraxanthin, capsanthone, nigroxanthin, β-cryptoxanthin and several cis isomers and furanoid oxides.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050186
Permalink