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Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products

For the better standardization and widespread application of the determination method of carotenoids in both chili peppers and their products, this work reports for the first time the simultaneous determination of five main carotenoids, including capsanthin, zeaxanthin, lutein, β-cryptoxanthin and β...

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Detalles Bibliográficos
Autores principales: Xu, Jiayue, Lin, Jialu, Peng, Sijia, Zhao, Haoda, Wang, Yongtao, Rao, Lei, Liao, Xiaojun, Zhao, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005789/
https://www.ncbi.nlm.nih.gov/pubmed/36903607
http://dx.doi.org/10.3390/molecules28052362
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author Xu, Jiayue
Lin, Jialu
Peng, Sijia
Zhao, Haoda
Wang, Yongtao
Rao, Lei
Liao, Xiaojun
Zhao, Liang
author_facet Xu, Jiayue
Lin, Jialu
Peng, Sijia
Zhao, Haoda
Wang, Yongtao
Rao, Lei
Liao, Xiaojun
Zhao, Liang
author_sort Xu, Jiayue
collection PubMed
description For the better standardization and widespread application of the determination method of carotenoids in both chili peppers and their products, this work reports for the first time the simultaneous determination of five main carotenoids, including capsanthin, zeaxanthin, lutein, β-cryptoxanthin and β-carotene in chili peppers and their products, with optimized extraction and the high-performance liquid chromatography (HPLC) method. All parameters in the methodological evaluation were found to be in good stability, recovery and accuracy compliance with the reference values; the R coefficients for the calibration curves were more than 0.998; and the LODs and LOQs varied from 0.020 to 0.063 and from 0.067 to 0.209 mg/L, respectively. The characterization of five carotenoids in chili peppers and their products passed all the required validation criteria. The method was applied in the determination of carotenoids in nine fresh chili peppers and seven chili pepper products.
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spelling pubmed-100057892023-03-11 Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products Xu, Jiayue Lin, Jialu Peng, Sijia Zhao, Haoda Wang, Yongtao Rao, Lei Liao, Xiaojun Zhao, Liang Molecules Article For the better standardization and widespread application of the determination method of carotenoids in both chili peppers and their products, this work reports for the first time the simultaneous determination of five main carotenoids, including capsanthin, zeaxanthin, lutein, β-cryptoxanthin and β-carotene in chili peppers and their products, with optimized extraction and the high-performance liquid chromatography (HPLC) method. All parameters in the methodological evaluation were found to be in good stability, recovery and accuracy compliance with the reference values; the R coefficients for the calibration curves were more than 0.998; and the LODs and LOQs varied from 0.020 to 0.063 and from 0.067 to 0.209 mg/L, respectively. The characterization of five carotenoids in chili peppers and their products passed all the required validation criteria. The method was applied in the determination of carotenoids in nine fresh chili peppers and seven chili pepper products. MDPI 2023-03-03 /pmc/articles/PMC10005789/ /pubmed/36903607 http://dx.doi.org/10.3390/molecules28052362 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xu, Jiayue
Lin, Jialu
Peng, Sijia
Zhao, Haoda
Wang, Yongtao
Rao, Lei
Liao, Xiaojun
Zhao, Liang
Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products
title Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products
title_full Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products
title_fullStr Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products
title_full_unstemmed Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products
title_short Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products
title_sort development of an hplc-pda method for the determination of capsanthin, zeaxanthin, lutein, β-cryptoxanthin and β-carotene simultaneously in chili peppers and products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005789/
https://www.ncbi.nlm.nih.gov/pubmed/36903607
http://dx.doi.org/10.3390/molecules28052362
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