Carotenoid Composition in the Fruits ofCapsicumannuumCv. Szentesi Kosszarvú during Ripening
Journal of Agricultural and Food Chemistry1996Vol. 44(3), pp. 711–716
Citations Over TimeTop 12% of 1996 papers
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
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