Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 1993 English Publisher:American Chemical Society (ACS)Journal:Journal of Agricultural and Food Chemistry, volume 41, pages 1,616-1,620 (issn: 0021-8561, eissn: 1520-5118,

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Authors: Mínguez Mosquera, María Isabel; Hornero-Méndez, Dámaso;

doi: 10.1021/jf00034a018

handle: 10261/11383

Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

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Abstract

Fourteen carotenoids were separated and identified by reversed-phase HPLC in the saponified extract obtained from red pepper fruit, paprika, and oleoresin using gradient elution with acetone and water and UV-visible detection at 450 nm. Quantification was achieved by HPLC with @-apo-8’-carotenal as internal standard. The proposed method minimized artifact formation and permitted easy verification of possible natural or induced transformations as well as any adulteration of the pigments in the commercial presentations: paprika and oleoresin. This method has been used to monitor the changes in the pigments of peppers and in the value of provitamin A at two extreme stages of ripening (green and red) in the Agridulce and Bola varieties.

We express our sincere gratitude to CICYT for supporting this research project, ALI91-1166-CO3-02.

Peer reviewed

Keywords

Capsicum annuum L., Red Peppers, Carotenoid Pigments

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