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Carotenoid Composition in the Fruits of Red Paprika (Capsicum annuum var. lycopersiciforme rubrum)during Ripening; Biosynthesis of Carotenoids in Red Paprika

Tipo de material: TextoTextoSeries ; Journal of Agricultural and Food Chemistry, 49(3), p.1517-1523, 2001Trabajos contenidos:
  • Deli, J
  • Molnár, P
  • Matus, Z
  • Tóth, G
Tema(s): Recursos en línea: Resumen: 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
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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

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