Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

Abstract

Fourteen carotenoids were separated and identified by reversed-phase HPLC in the saponified extract
\nobtained from red pepper fruit, paprika, and oleoresin using gradient elution with acetone and water
\nand UV-visible detection at 450 nm. Quantification was achieved by HPLC with @-apo-8’-carotenal
\nas internal standard. The proposed method minimized artifact formation and permitted easy verification
\nof possible natural or induced transformations as well as any adulteration of the pigments in the
\ncommercial presentations: paprika and oleoresin. This method has been used to monitor the changes
\nin the pigments of peppers and in the value of provitamin A at two extreme stages of ripening (green
\nand red) in the Agridulce and Bola varieties.