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Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers |
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| Authors: | GAYLE K GREGORY TUNG-SHAN CHEN THOMAS PHILIP |
| Affiliation: | Authors Gregory, Chen, and Phillips are affiliated with the Division of Food Science &Nutrition, Dept. of Home Economics, California State Univ., Northridge, CA 91330. In addition, Dr. Chen was also affiliated with the Center for Cancer &Development Biology at the same University during this study. |
| Abstract: | The carotenoids of red bell peppers were analyzed without saponifi-cation by high performance liquid chromatography using octadecyl silica as stationary and methanol-ethyl acetate as mobile phases. The red bell peppers contained 280 ug/gm total carotenoids. Capsanthin accounted for 60% of the total carotenoids. Also present were 11%beta-carotene and 20% capsorubin. Capsanthin was acylated with C12 to C18 saturated fatty acids. |
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