Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC
María Isabel Mínguez‐Mosquera, Dámaso Hornero‐Méndez
Journal of Agricultural and Food Chemistry
Abstract
Fourteen carotenoids were separated and identified by reversed-phase HPLC in the saponified extract \nobtained from red pepper fruit, paprika, and oleoresin using gradient elution with acetone and water \nand UV-visible detection at 450 nm. Quantification was achieved by HPLC with @-apo-8’-carotenal \nas internal standard. The proposed method minimized artifact formation and permitted easy verification \nof possible natural or induced transformations as well as any adulteration of the pigments in the \ncommercial presentations: paprika and oleoresin. This method has been used to monitor the changes \nin the pigments of peppers and in the value of provitamin A at two extreme stages of ripening (green \nand red) in the Agridulce and Bola varieties.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
carotenoids monitored changes in pigments and provitamin A
“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.”
carotenoids separated and identified red pepper fruit, paprika, and oleoresin
“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...”
carotenoids quantified red pepper fruit, paprika, and oleoresin
“Quantification was achieved by HPLC with @-apo-8’-carotenal as internal standard.”