Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4) , 1071-1073
- https://doi.org/10.1111/j.1365-2621.1987.tb14278.x
Abstract
The carotenoids of red bell peppers were analyzed without saponifi‐cation by high performance liquid chromatography using octadecyl silica as stationary and methanol‐ethyl acetate as mobile phases. The red bell peppers contained 280 ug/gm total carotenoids. Capsanthin accounted for 60% of the total carotenoids. Also present were 11%beta‐carotene and 20% capsorubin. Capsanthin was acylated with C12 to C18 saturated fatty acids.This publication has 4 references indexed in Scilit:
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- Relative value of carotenoids as precursors of vitamin AProceedings of the Nutrition Society, 1983
- OXIDATION OF CAPSANTHINJournal of Food Science, 1971
- Red Pepper Carotenoids, The Carotenoids of Red Bell PeppersJournal of Agricultural and Food Chemistry, 1962