Changes in the Carotenoid Content of the Korean Pepper (Capsicum annum var. subicho) During Ripening Stages
2009
Kim, J.B., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Ko, H.C., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Lee, J.Y., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Ha, S.H., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, J.B., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, H.H., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Gwag, J.G., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, T.S., National Agrobiodiversity Center, National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
Carotenoid contents in the fruits of a Korean red pepper (Capsicum annum var. subicho) were investigated at different ripening stages such as green, first and second colour break, and red. The individual carotenoids were separated as capsanthin, lutein, zeaxanthin, β-cryptoxanthin, α-carotene, β-carotene and lycopene by reverse-phase HPLC and identified with their authentic standards. The red mature fruits had the highest total carotenoid content (1177.5 mgㆍkg-¹), while the green fruits had low levels (149.9 mgㆍkg-¹). Massive increases in capsanthin, zeaxanthin, and β-carotene, and decreases in lutein and α-carotene were observed during maturation. Immature and mature seeds and placenta were also examined. The seeds had low carotenoid contents, regardless of maturity but the placenta underwent a massive increase in carotenoid levels upon maturation (from 73.1 to 980.3 mgㆍkg-¹) due to elevations in all carotenoids measured, particularly capsanthin and ß-carotene. Unusually, the placenta contained 41.2 mgㆍkg-¹ lycopene whereas other tissues did not express lycopene at all. Examination of other pepper plant tissues revealed very high carotenoid levels in the leaves (2316.4 mgㆍkg-¹).
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