Carotenoids in pungent and non‐pungent peppers at various developmental stages grown in the field and glasshouse

Abstract

Carotenoids in edible portions of plants can provide health bene®ts to humans. How growing conditions affect levels of carotenoids in pepper fruits as they mature is not well known. Five cvs of bell pepper (Bell Captain, Melody, North Star, Ranger, Red Beauty) and ®ve cvs of pungent-type peppers (Anaheim, Ancho, Cayenne, Pimento, Red Cherry) were grown in a glasshouse and in the ®eld. Fruits were harvested at the green, turning (50% green) and mature red stages and analysed for levels of the carotenoids b-cryptoxanthin, a-carotene, b-carotene, capsanthin, lutein and zeaxanthin and totals of these carotenoids. Levels of provitamin A: retinol equivalents (RE) were derived from levels of b-cryptoxanthin, a-carotene and b-carotene. Levels of most carotenoids and RE were signi®cantly higher in glasshouse-grown plants, and most were higher in fruits at the red stage. Fruits of Ancho type had the most b-cryptoxanthin, a-carotene, b-carotene, total carotenoids and RE, while fruits of Red Cherry type had the most capsanthin and zeaxanthin, and fruits of Bell Captain had the most lutein. Interactions of the main effects variables, ie location of production (®eld vs glasshouse), stage of development and cultivar, indicated differences in patterns of carotenoid levels and RE. The data indicated that growing conditions in¯uenced carotenoid levels. The more consistent and protected conditions in the glasshouse may have caused carotenoid levels to be increased, especially at the red stage.

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

“…In ripe red pepper, the color of which is attributed to capsanthin and capsorubin, there are also marked differences in reported carotenoid compositions [9][10][11][12][13][14][15][16]. While many of these differences are due to natural variation, analytical variability may also be involved.…”

“…Thus, capsanthin and capsorubin, although known to be typical red pepper carotenoids, were not quantified. Howard et al [9], Deli et al [10], Russo and Howard [14], and Guil-Guerrero et al [16] presented a more detailed carotenoid composition, although Deli et al presented the data in percentages.…”

Effect of coloured shade nets on some nutritional characteristics of a kapia type pepper grown in plastic tunnel

“…Also, in the experiment of Ambrózy et al (2016) the highest total carotenoid content was measured under the white shade net treatment. Light level and quality can affect carotenoid accumulation in red pepper pods (Kim et al 1978;Russo and Howard 2002 Columella -Journal of Agricultural and Environmental Sciences Vol. 3, No.…”

Comparative Evaluation of the Phytochemical Constituents and the Antioxidant Activities of Five Moroccan Pepper Varieties (Capsicum Annuum L.)

“…Peppers are also a good source of carotenoids, which can vary in composition and concentration owing to differences in genetics and maturation 8,9 . Color of ripe pepper fruits originates from carotenoids, and two red carotenoids, capsanthin and capsorubin can naturally be found only in Capsicum sp.…”