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

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 microm, 4.6 x 150 mm) column and DAD and mass detector. The main carotenoids in the yellow pepper were violaxanthin (27.1-36.6 microg/g), lutein (5.3-9.3 microg/g), and beta-carotene (1.6-3.9 microg/g). Neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)-lutein, alpha-cryptoxanthin, beta-cryptoxanthin, zeta-carotene, alpha-carotene, and phytofluene were also found as minor carotenoids. In red pepper, the major carotenoids were capsanthin (29.2-36.2 microg/g), lutein (5.8-8.7 microg/g), beta-carotene (5.1-6.8 microg/g), and violaxanthin (1.8-3.6 microg/g). Minor carotenoids were capsorubin, beta-apo-8'-carotenal, antheraxanthin, zeaxanthin, and beta-cryptoxanthin.

Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo.

Squashes and pumpkins are important dietary sources of carotenoids worldwide. The carotenoid composition has been determined, but reported data have been highly variable, both qualitatively and quantitatively. In the present work, the carotenoid composition of squashes and pumpkins currently marketed in Campinas, Brazil, were determined by HPLC-DAD, complemented by HPLC-MS for identification. Cucurbita moschata 'Menina Brasileira' and C. moschata 'Goianinha' had similar profiles, with beta-carotene and alpha-carotene as the major carotenoids. The hybrid 'Tetsukabuto' resembled the Cucurbita pepo 'Mogango', lutein and beta-carotene being the principal carotenoids. Cucurbita maxima 'Exposição' had a different profile, with the predominance of violaxanthin, followed by beta-carotene and lutein. Combining data from the current study with those in the literature, profiles for the Cucurbita species could be observed. The principal carotenoids in C. moschata were beta-carotene and alpha-carotene, whlereas lutein and beta-carotene dominate in C. maxima and C. pepo. It appears that hydroxylation is a control point in carotenoid biosynthesis.