Carotenoid Composition in the Fruits of Red Paprika (Capsicum annuum var. lycopersiciforme rubrum)during Ripening; Biosynthesis of Carotenoids in Red Paprika
Carotenoid Composition in the Fruits of Red Paprika (Capsicum annuum var. lycopersiciforme rubrum)during Ripening; Biosynthesis of Carotenoids in Red Paprika
- Journal of Agricultural and Food Chemistry, 49(3), p.1517-1523, 2001 .
The changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the ripe fruits was about 1.3 g/100 g of dry weight, of which capsanthin constituted 37
PAPRIKA
CAROTENOIDS
ANALYSIS
BIOSYNTHESIS
CAPSICUM ANNUUM
The changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the ripe fruits was about 1.3 g/100 g of dry weight, of which capsanthin constituted 37
PAPRIKA
CAROTENOIDS
ANALYSIS
BIOSYNTHESIS
CAPSICUM ANNUUM