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Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD

AuthorsRodríguez-Rodríguez, Elena; Sánchez-Prieto, Milagros; Olmedilla Alonso, Begoña
Red pepper
Issue Date2020
CitationFood Chemistry 6: 100092 (2020)
AbstractRed peppers (Capsicum annuum) are rich in carotenoids and are widely grown and consumed all over the world. Today’s consumption patterns are characterized by periodical purchases of food and longer food storage periods, including raw fruits and vegetables, which could have a negative effect on healthy components. This study aims to investigate the individual carotenoid content in Lamuyo-variety red peppers in cool storage (7 °C) for three weeks. Carotenoid concentrations expressed in µg/100g of the edible portion were; lutein (1203), zeaxanthin (853), α-carotene (272), β-carotene (2167), β-cryptoxanthin (525), violaxanthin (770), capsanthin (9667), phytoene (348) and phytofluene (143). Carotenoid concentrations did not significantly vary after 21 days under household refrigeration conditions and thus the nutritional supply of provitamin A carotenoids and of carotenoids with eye health benefits such as lutein and zeaxanthin, as well as others with potential health benefits in humans such as capsanthin, violaxathin, phytoene and phytofluene.
Publisher version (URL)https://doi.org/10.1016/j.fochx.2020.100092
Appears in Collections:(ICTAN) Artículos
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