Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; Biosynthesis of carotenoids in red paprika

The,changes in the carotenoid pigments of the Capsicum annuum var. lycopers iciforme rubrum during maturation have been investigated quantitatively by means oa HPLC technique. In all of the chromatograms, 40 peaks were detecte d; 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 constitute d 37%, zeaxanthin was 8%, cucurbitaxanthin A was 7%, capsorubin constituted 3.2%, and beta -carotene accounted for 9%. The remainder was composed of c apsanthin 5,6-epoxide, capsanthin 3,6-epoxide, 5,6-diepikarpoxanthin, viola xanthin, antheraxanthin, beta -cryptoxanthin, and several cis isomers and f uranoid oxides. The possible biosynthetic routes for the formation of minor carotenoids containing 3,5,6-trihydroxy-beta-, 3,6-epoxy-beta-, and 6-hydr oxy-gamma -end groups are described.