Carotenoid Composition and ASTA Color Value in Pepper (Capsicum annum L.) Germplasms
2015
Yoon, J.E., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Kim, J.B., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Kim, H.W., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Jang, K.S., Gyeongsangbuk-do Agricultural Technology Administration, Yeongyang, Republic of Korea | Ko, H.C., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Jang, H.H., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Lee, S.H., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea | Hwang, Y.J., National Academy of Agricultural Science, RDA, Wanju, Republic of Korea
Peppers (Capsicum annum L.) were harvested from 523 different genotypes cultivated at the Pepper Experiment Station in Gyeongsangbuk-do Agricultural Technology Administration of Yeongyang in the northeast region of Korea. The investigation of pepper with high carotenoids contents was quantitatively and qualitatively analysed by HPLC. The individual carotenoids were separated as capsanthin, lutein, zeaxanthin, beta-cryptoxanthin, alpha-carotene and beta-carotene by reverse-phase HPLC and identified with their external standards. The levels of total carotenoids and ASTA color values in 523 peppers were 0.5-84.8 mg/100g of dry weight (DW) and 0.7-233.1, respectively. Individual carotenoid content and percentage of total carotenoid content were shown as follows: beta-carotene (24.8%) (average 5.0 mg/100g DW) capsanthin (24.7%) (average 5.0 mg/100g DW) zeaxanthin (20.4%) (average 4.1 mg/100g DW) beta-cryptoxanthin (14.8%) (average 3.0 mg/100g DW) lutein (13.3%) (average 2.7 mg/100g DW) alpha-carotene (2.0%) (average 0.4 mg/100g DW). As a result of plotting by using SIMCA, ASTA color values showed that the cluster is created.
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