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

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The carotenoids of a yellow (F(1) Amanda hybrid) and a red (F(1) Magali hybrid) pepper (Capsicum annuum L.) at the ripe stage, marketed in Campinas, Brazil, were identified by the combined use of the chromatographic behavior, absorption spectra, and chemical reactions, confirmed by the mass spectra. HPLC was carried out with a Spherisorb ODS 2 (C18, monomeric, 3 mu m, 4.6 x 150 mm) column and DAD and mass detector. The main carotenoids in the yellow pepper were violaxanthin (27.1-36.6 mu g/g), lutein (5.3-9.3 mu g/g), and beta-carotene (1.6-3.9 mu g/g). Neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)-lutein, alpha-cryptoxanthin, beta-cryptoxantliin, zeta-carotene, alpha-carotene, and phytofluene were also found as minor carotenoids. In red pepper, the major carotenoids were capsanthin (29.2-36.2 mu g/g), lutein (5.8-8.7 mu g/g), beta-carotene (5.1-6.8 mu g/g), and violaxanthin (1.8-3.6 mu g/g), Minor carotenoids were capsorubin, beta-apo-8'-carotenal, antheraxanthin, zeaxanthin, and beta-cryptoxanthin.3221SI36523658Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq [66.2307/1996-8

Carotenoids of endive and New Zealand spinach as affected by maturity, season and minimal processing

It is increasingly recognized that the nutrient/phytochemical composition in foods can be optimized through agriculture and food technology. To put this strategy into practice, the compositional variation throughout the food chain has to be known. Additionally, natural variation in carotenoid composition must be distinguished from analytical variability. In endive, as well as lettuce, the carotenoid concentrations of the mature leaves were two to four times greater than those of the young leaves. In contrast, the younger leaves of New Zealand spinach had slightly higher carotenoid levels than the mature leaves. The carotenoid contents of marketed minimally processed endive and New Zealand spinach were significantly higher in the summer than in the winter, reflecting seasonal rather than processing effects. beta-Carotene, lutein, violaxanthin, and neoxanthin were reduced 18%, 19%,12% and 8%, respectively, in minimally processed endive during 5 days of storage at 7-9 degrees C. The corresponding losses in New Zealand spinach were 42%, 32%, 20% and 20%. (c) 2005 Elsevier Inc. All rights reserved.18884585