Quantitative Analysis of Various Carotenoids from Different Colored Paprika Using UPLC

황정록,; 황인경,; 김선아,

doi:10.9721/kjfst.2015.47.1.1

Cited by 12 publications

(3 citation statements)

References 18 publications

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“…For validation of this method, we used only capsanthin as abundant compounds in red paprika. In 12 kinds carotenoid analysis method, LOD and LOQ values of capsanthin were 2.4 and 7.2 μg/mL, respectively (Hwang et al, 2015). Even if validation for capsanthin has been performed, capsanthin analysis method performed in this study could be more appropriate for capsanthin analysis because short analysis time and simple isocratic eluent consisting methanol and water.…”

Section: I Extraction Condition Levelmentioning

confidence: 83%

Optimization of Accelerated Solvent Extraction of Capsanthin from Red Paprika (<i>Capsicum annuum</i> L.) Using Response Surface Methodology

Kim

Park

Ahn

et al. 2019

FSTR

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In this study, accelerated solvent extraction (ASE) of capsanthin from red paprika was optimized by response surface methodology using a Box-Behnken design. Three independent variables (temperature, static time, and extraction solvent) were studied at 1 500 psi. As the response variable, capsanthin was quantitatively determined by ultra-performance liquid chromatography (UPLC) using a BEH C18 column after validating the capsanthin analysis method. The optimal extraction conditions were temperature of 100℃, static time of 5 min, and extraction solvent of 50 % acetone/ethanol (v/v). Under the optimized condition, the yield of capsanthin extraction was 26.86 ± 3.70 mg/100 g dry weight (dw), in good agreement with the predicted value (26.12 mg/100 g dw). Compared to conventional solvent extraction, the amount of organic solvent and required extraction time was reduced. This study provides technical guidance for the industrial extraction of capsanthin and improves the utilization of red paprika.

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Section: I Extraction Condition Levelmentioning

confidence: 83%

Optimization of Accelerated Solvent Extraction of Capsanthin from Red Paprika (<i>Capsicum annuum</i> L.) Using Response Surface Methodology

Kim

Park

Ahn

et al. 2019

FSTR

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“…The concentration of beta -carotene in bell pepper fruits is affected by species. Sweet bell pepper cultivars contain less beta -carotene than hot cultivars [ 28 ]. The experimental trials was noticed similar differences ( Table 1 ).…”

Section: Discussionmentioning

confidence: 99%

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

2021

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Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtained in this way contain more bioactive compounds, such as carotenoids and polyphenols. The aim of this study was to measure and identify carotenoids and polyphenols in different paprika samples (sweet, hot, smoked, and chili) obtained by organic and conventional production. Quantitative and qualitative carotenoid and polyphenols analysis showed that the experimental samples contained different concentrations of these compounds.

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“…β-Cryptoxanthin was analyzed using the method of Hwang et al (2015). A Dionex ASE 350 system The extraction conditions were as follows: static time: 3 min; static cycles: 3; nitrogen purge: 60 s; pressure: 1,500 psi; and temperature: 100℃.…”

Section: β-Cryptoxanthin Analysismentioning

confidence: 99%

Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon

Kang,

Lee,

Kim

et al. 2023

Korean J. Food Preserv.

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Although most lemons are imported into Korea, their consumption is increasing. Development of domestic varieties of Jeramon and Minimon is currently underway in an effort to meet the increasing demand for fresh lemons. In this study, an analysis of the physicochemical characteristics of Jeramon and Minimon, including their flavor components and antioxidant properties, was conducted. The results revealed that these new varieties of Korean lemon can be regarded as good sources of antioxidants and phytochemicals. Compared to Sunkist, the most consumed lemon variety in Korea, Minimon contained more than twice as much β-cryptoxanthin, and the content of L-ascorbic acid was more than three-four-fold higher in both Minimon and Jeramon. In addition, results from measurement of DPPH and ABTS radical scavenging activities indicated that Jeramon extract exhibited the highest antioxidant activity. In the volatile profile analysis, the profiles of volatile components showed high similarity among the three lemon samples, and the composition ratio was largely dominated by terpenoids. A markedly higher ratio of d-limonene and thymol was detected in the Minimon variety compared with that in the other two varieties. Collectively, the findings from this study on Korean lemon varieties provide a basis as well as valuable guidance for breeding domestic lemon varieties.

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Quantitative Analysis of Various Carotenoids from Different Colored Paprika Using UPLC

Cited by 12 publications

References 18 publications

Optimization of Accelerated Solvent Extraction of Capsanthin from Red Paprika (<i>Capsicum annuum</i> L.) Using Response Surface Methodology

Optimization of Accelerated Solvent Extraction of Capsanthin from Red Paprika (<i>Capsicum annuum</i> L.) Using Response Surface Methodology

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon

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