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Identification and quantification of carotenoids in paprika fruits and cabbage, kale, and lettuce leaves
Journal of the Korean Society for Applied Biological Chemistry volume 57, pages 355–358 (2014)
Abstract
Twelve carotenoids were identified in Korean leafy vegetables and paprikas. by high-performance liquid chromatography, Carotenoid contents varied greatly, with red paprika having a higher antheraxanthin and capsanthin contents than other paprikas. Orange paprika had higher levels of zeaxanthin, β-cryptoxanthin, lutein, and α-carotene compared to those of other paprikas. The results of Pearson’s correlation analysis using quantitative data of carotenoids revealed that significant positive relationships were apparent between capsanthin and antheraxanthin (r=0.9870, p <0.0001), zeaxanthin and α-cryptoxanthin (r=0.9951, p <0.0001), as well as lutein and α-carotene (r=0.9612, p <0.0001). Because the correlations between carotenoids levels have provided valuable information regarding metabolic associations, this technique will contribute to identifying metabolic links for carotenoid biosynthesis.
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Park, SY., Choi, S.R., Lim, SH. et al. Identification and quantification of carotenoids in paprika fruits and cabbage, kale, and lettuce leaves. J Korean Soc Appl Biol Chem 57, 355–358 (2014). https://doi.org/10.1007/s13765-014-4081-5
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DOI: https://doi.org/10.1007/s13765-014-4081-5