Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers

Abstract

ABSTRACT The carotenoids of red bell peppers were analyzed without saponifi‐cation by high performance liquid chromatography using octadecyl silica as stationary and methanol‐ethyl acetate as mobile phases. The red bell peppers contained 280 ug/gm total carotenoids. Capsanthin accounted for 60% of the total carotenoids. Also present were 11% beta ‐carotene and 20% capsorubin. Capsanthin was acylated with C 12 to C 18 saturated fatty acids.