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%, zeaxanthin was 8%, cucurbitaxanthin A was 7%, capsorubin constituted 3.2%, and beta-carotene accounted for 9%. The remainder was composed of capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, 5,6-diepikarpoxanthin, violaxanthin, antheraxanthin, beta-cryptoxanthin, and several cis isomers and furanoid oxides. The possible biosynthetic routes for the formation of minor carotenoids containing 3,5,6-trihydroxy-beta-, 3,6-epoxy-beta-, and 6-hydroxy-gamma-end groups are described.

No abstract

No abstract

The changes in the carotenoid pigments of Capsicum annuum cv. Szentesi Kosszarvú during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 56 peaks were detected; 34 carotenoids were identified. In this study, special attention is paid to the formation of minor carotenoids with 3,6-epoxy-β- (oxabicyclo[2.2.1]) and 3,5,6-trihydroxy-β- end groups. The possible biosynthetic route and the identity of capsolutein with the cucurbitaxanthin A are described. Keywords: Capsicum annuum; carotenoids; analysis; biosynthesis

No abstract