Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika.
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.
Deli
J
J
Department of Medical Chemistry, University of Pécs, Medical School, H-7624 Pécs, Szigeti út 12, Hungary. delijos@apacs.pote.hu
Molnár
P
P
Matus
Z
Z
Tóth
G
G
D002212:Capsicum / Q000737:chemistry* / Q000254:growth & development; D002338:Carotenoids / Q000032:analysis* / Q000096:biosynthesis*; D002851:Chromatography, High Pressure Liquid; D015394:Molecular Structure; D010860:Pigments, Biological / Q000032:analysis; D018547:Plant Stems / Q000737:chemistry / Q000254:growth & development; D010946:Plants, Medicinal
D010860:Pigments, Biological; D002338:Carotenoids