Carotenoid composition of yellow paper during ripening: isolation of beta-cryptoxanthin 5,6-epoxide
1991
Matus, Z. | Deli, J. | Szabolcs, J.
Using a HPLC technique, 54 peaks have been detected in the fruits of yellow pepper; 32 carotenoids (90-94% of the total carotenoid content) have been completely or tentatively identified. The study was carried out quantitatively with fruits in six different stages of maturation. Violaxanthin, antheraxanthin, zeaxanthin, lutein, beta-cryptoxanthin, beta-carotene, alpha-cryptoxanthin, alpha-carotene, and probably "post-mortem artifacts" (furanoid oxides and cis isomers) were found. beta-Cryptoxanthin 5,6-epoxide, a precursor of cryptocapsin present in red pepper, was also identified. But carotenoids with K-, 5,6-dihydro-3,5,6,-trihydroxy-beta, and 5,6-dihydro-3,6-epoxy-5-hydroxy-beta (oxabicyclo[2.2.1]) end groups usually found in red pepper were not detected. In the massive biosynthesis of violaxanthin during maturation, the rates of hydroxylation exceeded those of epoxidation.
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