Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS
Author: de Azevedo-Meleiro, CH
Rodriguez-Amaya, DB
Abstract: The carotenoids of a yellow (F(1) Amanda hybrid) and a red (F(1) Magali hybrid) pepper (Capsicum annuum L.) at the ripe stage, marketed in Campinas, Brazil, were identified by the combined use of the chromatographic behavior, absorption spectra, and chemical reactions, confirmed by the mass spectra. HPLC was carried out with a Spherisorb ODS 2 (C18, monomeric, 3 mu m, 4.6 x 150 mm) column and DAD and mass detector. The main carotenoids in the yellow pepper were violaxanthin (27.1-36.6 mu g/g), lutein (5.3-9.3 mu g/g), and beta-carotene (1.6-3.9 mu g/g). Neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)-lutein, alpha-cryptoxanthin, beta-cryptoxantliin, zeta-carotene, alpha-carotene, and phytofluene were also found as minor carotenoids. In red pepper, the major carotenoids were capsanthin (29.2-36.2 mu g/g), lutein (5.8-8.7 mu g/g), beta-carotene (5.1-6.8 mu g/g), and violaxanthin (1.8-3.6 mu g/g), Minor carotenoids were capsorubin, beta-apo-8'-carotenal, antheraxanthin, zeaxanthin, and beta-cryptoxanthin.
Subject: Analysis
Country: Alemanha
Editor: Wiley-v C H Verlag Gmbh
Rights: fechado
Identifier DOI: 10.1002/jssc.200900311
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000273993400012.pdf149.5 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.