Carotenoids in Finnish foods: vegetables, fruits, and berries

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

“…The b-carotene concentrations in red pepper encountered in the present study are similar to those reported by Granado et al [11], Muller [12], Godoy and RodriguezAmaya [23], lower than the 29 mg/g found by Heinonen et al [6].…”

“…On the other hand, Heinonen et al [6] and Bianchi and Penteado [7] reported lutein as the principal carotenoid of yellow pepper at levels slightly lower than those obtained in our study (7.7 mg/g in the first work and at a range of 3.9-5.5 mg/g for three cultivars in the second work). Howard et al [9], on the other hand, found a-carotene to be the principal carotenoid at 21.3 mg/g.…”

“…In most published papers on yellow pepper [6,7,23], b-carotene was found at low levels (range of 1.1-6.2 mg/g). In our work the range for this carotenoid is 5.1-6.8 mg/g.…”

“…Heinonen et al [6], Granado et al [11], Muller [12], and Rahman and Buckle [13] did not detect lutein in red pepper.…”

“…In ripe yellow pepper, for example, Heinonen et al [6] and Bianchini and Penteado [7] identified lutein as the major carotenoid while Matus et al [8] found violaxanthin as the principal carotenoid. However, Howard et al [9] reported a-carotene as the predominating carotenoid in this vegetable.…”