The changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the ripe fruits was about 1.3 g/100 g of dry weight, of which capsanthin constituted 37%, zeaxanthin was 8%, cucurbitaxanthin A was 7%, capsorubin constituted 3.2%, and beta-carotene accounted for 9%. The remainder was composed of capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, 5,6-diepikarpoxanthin, violaxanthin, antheraxanthin, beta-cryptoxanthin, and several cis isomers and furanoid oxides. The possible biosynthetic routes for the formation of minor carotenoids containing 3,5,6-trihydroxy-beta-, 3,6-epoxy-beta-, and 6-hydroxy-gamma-end groups are described.

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The changes in the carotenoid pigments of Capsicum annuum cv. Szentesi Kosszarvú during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 56 peaks were detected; 34 carotenoids were identified. In this study, special attention is paid to the formation of minor carotenoids with 3,6-epoxy-β- (oxabicyclo[2.2.1]) and 3,5,6-trihydroxy-β- end groups. The possible biosynthetic route and the identity of capsolutein with the cucurbitaxanthin A are described. Keywords: Capsicum annuum; carotenoids; analysis; biosynthesis

Cucurbitaxanthin A (= (3S,5R,6R,3′R)‐3,6‐epoxy‐5,6‐dihydro‐β,β‐ carotene‐5,3′‐diol; 5), cucurbitaxanthin B (= (3S,5R,6R,3′S,5′R,6′S)‐3,6,5′, 6′‐diepoxy‐5,6,5′,6′‐tetrahydro‐β,β‐carotene‐5,3′‐diol; 6), the epimeric cucurbitachromes 1 and 2 (= (3S,5R,6R,3′S,5′R,8′S)‐ and (3S,5R,6R,3′S,5′R,8′R)‐3,6,5′, 8′‐diepoxy‐5,6,5′,6′‐tetrahydro‐β,β‐carotene‐5,3′‐diol, resp.; 9/10), cycloviolaxanthin (= (3S,5R,6R,3′S,5′R,6′R)‐3,6,3′, 6′‐diepoxy‐5,6,5′,6′‐tetrahydro‐β,κs‐carotene‐5,5′‐diol; 8), and capsanthin 3,6‐epoxide (= (3S,5R,6R,3′S,5′R)‐3,6‐epoxy‐5,6‐dihydro −5,3′‐dihydroxy‐β,κ‐caroten‐6′‐one; 7) were isolated from red spice paprika (Capsicum annuum var. longum) and characterized by their 1H‐ and 13C‐NMR, mass, and CD spectra.

The difference between para-tyrosine levels of the groups is probably due to renal impairment, while there is indirect evidence for an increased tubular secretion or production of ortho-tyrosine in the kidney in diabetic patients with or without CKD.

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6‐Epikarpoxanthin ((all‐E,3S,5R,6S,3′R)‐5,‐6‐dihydro‐β,β‐carotene‐3,5,6,3′‐tetrol, 5), 5,6‐diepikarpoxanthin ((all‐E,3S,5S,6S,3′R)‐5,6‐β,β‐carotene‐3,5,6,3′‐tetrol, 13), 5,6‐diepilatoxanthin ((all‐E,3S,5S,6S,3′S5′R,6′S)‐5,6′‐epoxy‐5,6,5′,6′‐tetrahydro‐β,β‐carotene‐3,5,6,3′‐tetrol, 14), and 5,6‐diepicapsokarpoxanthin ((all‐E,3S,5S,6S,3′S,5′R)‐5,6‐dihydro‐3,5,6,3′‐tetrahydroxy‐β,κ‐caroten‐6′‐one, 15) were isolated from red spice paprika (Capsicum annuum var. longum) and characterized by their UV/VIS, CD, 1H‐ and 13C‐NMR, and mass spectra. Our investigations demonstrate that the configuration of the 3,5,6‐trihydroxy‐5,6‐dihydro‐β‐end group may differ depending on the biological source.