Content and bioaccessibility of carotenoids from sweet peppers (Capsicum annuum L.)

Abstract

Peppers are a rich source of carotenoids and are one of the top ten contributors to the dietary intake of the carotenoids lutein and zeaxanthin in both the Republic of Ireland and Spain (1) . Therefore, we determined the content and bioaccessibility of carotenoids from red, green and yellow sweet (Bell) peppers. Carotenoid bioaccessibility, which is defined as the amounts of carotenoid(s) that are available for absorption in the gut after digestion, is a good indicator of carotenoid bioavailability (2,3) . Red, green and yellow peppers, which originated in Spain, were purchased from a well-known supermarket chain. All manipulations with the vegetables were performed under subdued (yellow) light to minimise carotenoid photodegradation. Each food was weighed (2 g), homogenised and subjected to an in vitro digestion procedure (2,3) which simulated human gastric and intestinal digestion. Micelle fractions were isolated from digested samples by ultracentrifugation. Both undigested and digested samples were extracted twice using a solvent mixture of hexane, acetone and ethanol (2:1:1); and the carotenoid content of the samples was quantified by HPLC, as previously described (2)

Evaluation of Certain Varieties and Hybrids of Capsicum for Quality Attributes under Shade Net

“…The green coloured capsicum variety, Royal Wonder and the hybrid, Indra had low total carotenoids (0.001%). These results are in conformity with the findings of Aherne et al [10] and Choudhary et al [7] in capsicum.…”

Inclusion complexes of yellow bell pepper pigments with β‐cyclodextrin: preparation, characterisation and application as food natural colorant

“…Some authors have identified the major carotenoid as lutein, while others have identified violaxanthin as the principal carotenoid . However, α ‐carotene was also reported as the predominant carotenoid in this vegetable, and lutein, β ‐carotene and violaxanthin were also identified in higher concentration . Carotenoids in low concentration in the extract of yellow bell pepper were neoxanthin, ( Z )‐violaxanthin, ( Z )‐antheraxanthin, ( Z )‐lutein, α ‐cryptoxanthin, β ‐cryptoxanthin, ( Z )‐carotene, α ‐carotene and phytofluene.…”

“…Carotenoids in low concentration in the extract of yellow bell pepper were neoxanthin, ( Z )‐violaxanthin, ( Z )‐antheraxanthin, ( Z )‐lutein, α ‐cryptoxanthin, β ‐cryptoxanthin, ( Z )‐carotene, α ‐carotene and phytofluene. Differences in the composition of the pigments reported by different authors may be related to the stage of maturity, the location of pepper cultivation and the use of different cultivars . Some authors could not obtain chromatograms from red bell pepper extract with good resolution without the saponification procedure .…”

“…Analytical data on the carotenoid content in yellow bell pepper by high‐performance liquid chromatography (HPLC) show differences in carotenoid profiles determined by some authors. The occurrence of violaxanthin, lutein and β ‐carotene as major pigments was reported for a Brazilian cultivar, with neoxanthin, ( Z )‐violaxanthin, ( Z )‐antheraxanthin, ( Z )‐lutein, α ‐cryptoxanthin, β ‐cryptoxanthin, ζ ‐carotene, α ‐carotene and phytofluene also being found as minor carotenoids, while the occurrence of β ‐carotene, β ‐cryptoxanthin, lutein and zeaxanthin was described in a cultivar from Spain . It is known that profiles and contents/concentrations of carotenoids in foods are influenced by genetic, environmental and technological factors …”

“…The occurrence of violaxanthin, lutein and -carotene as major pigments was reported for a Brazilian cultivar, with neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)-lutein, -cryptoxanthin, -cryptoxanthin, -carotene, -carotene and phytofluene also being found as minor carotenoids, 11 while the occurrence of -carotene, -cryptoxanthin, lutein and zeaxanthin was described in a cultivar from Spain. 12 It is known that profiles and contents/concentrations of carotenoids in foods are influenced by genetic, environmental and technological factors. 13 Factors such as chemical instability, limited water solubility and susceptibility to changes caused by heat, light or chemicals limit the use of carotenoids as food additives.…”