Capsicum annuum

Capsicum annuum fruit Capsanthin, capsorubin (paprika) Food colouring... 

BOUVIER F, D HARLINGUE A, HUGUENEY P, MARIN E, MARION-POLL A and CAMARA B (1996) Xanthophyll biosynthesis cloning, expression, functional reconstitution and regulation of 3-cyclohexenyl carotenoid epoxidase from pepper Capsicum annuum) , J Biol Chem, 271, 28861-7. 

BOUVIER F, KELLER Y, d harlingue A and CAMARA B (1998) Xanthophyll biosynthesis molecular and functional characterisation of carotenoid hydroxylases from pepper fruits Capsicum annuum L.) , Biochim Biophys Acta, 1391, 320-28. 

KUNTZ M, ROMER s, suiRE c, HUGUENEY p, WEIL j H, scHANTZ R and CAMARA B (1992) Identification of a cDNA for the plastid-located geranylgeranyl pyrophosphate synthase from Capsicum annuum correlative increase in enzyme activity and transcript level during fruit ripening , Plant J, 2, 25-34. 

HOWARD L R, SMITH R T, WAGNER A B, viLLALON B, and BURNS E E (1994) Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos , J Food Sci, 59 (2) 362-5. 

Minguez-Mosquera M.I. and Hornero-Mendez, D., Changes in carotenoid esterification during the fruit ripening of Capsicum annuum cv. Bola. J. Agric. Food Chem., 42, 640,1994. 

Perez-Galvez, A. and Minguez-Mosquera, M.I., Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper Capsicum annuum L.), J. Agric. Food Chem., 49, 4864, 2001. 

Green pepper (Capsicum annuum L.) Brussels sprout (Brassica oleracea)... 

Santamaria, R.I. et al.. Selective enzyme-mediated extraction of capsacinoids and carotenoids from Chili Guajillo Puja Capsicum annuum L.) using ethanol as solvent, J. Agric. Food Chem., 48, 3063, 2000. 

Chatteijee, S., Padwal-Desai, S.R., and Thomas, P., Effect of y-irradiation on the colour power of turmeric Curcuma longa L.) and red chillies Capsicum annuum) during storage. Food Res. Int., 31, 625, 1998. 

Hugueney, P. et ah. Metabolism of cyclic carotenoids a model for the alteration of this biosynthetic pathway in Capsicum annuum chromoplasts. Plant J. 8, 417, 1995. 

Romer, S. et al.. Expression of the genes encoding the early carotenoid biosynthetic enzymes in Capsicum annuum, Biochem. Biophys. Res. Commun. 196, 1414, 1993. 

Breithaupt, D.E. and Schwack, W., Determination of free and bound carotenoids in paprika Capsicum annuum L.) by LC/MS, Eur. Food Res. TechnoL, 211, 52, 2000. Epler, K.S., Ziegler, R.G., and Craft, N.E., Liquid chromatographic method for the determination of carotenoids, retinoids and tocopherols in human serum and in food, J. Chrvmatogr, 619, 37, 1993. 

Davies BH, Matthews S and Kirk JTO. 1970. The nature and biosynthesis of the carotenoids of different colour varieties of Capsicum annuum. Phytochemistry 9 797-800. 

Lee Y, Howard LR and Villalon B. 1995. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J Food Sci 60 473—476. 

Mejia LA, Hudson E, Gonzalez E and Vazquez F. 1988. Carotenoid content and vitamin A activity of some common cultivars of Mexican peppers (Capsicum annuum) as determined by HPLC. J Food Sci... 

Minguez-Mosquera MI and Homero-Mendez D. 1994. Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. J Agric Food Chem 42 1555-1560. 

Osuna-Garcia JA, Wall MM and Waddell CA. 1998. Endogenous levels of tocopherols and ascorbic acid during fruit ripening of New Mexican-type chile (Capsicum annuum). J Agric Food Chem 46 5093-5096. 

Oboh G, Puntel RL and Rocha JBT. 2007. Hot pepper (Capsicum annuum, Tepin and Capsicum Chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain—in vitro. Food Chem 102(1) 178—185. 

Vanillin is the starting point for several chemicals. Thus capsaicin, the pungent principle of red pepper (Capsicum annuum), used in pepper-spray and pain killing ointments, is made in two steps from vanillin. 

The efficacy of various normal and RP-TLC systems for the separation of the colour pigments of Capsicum annuum was compared. Neutral aluminium oxide, silica gel, diatomaceous earth, silica gel-diatomaceous earth 1 1, cellulose, cyano, diol- and amino modified silicas were employed as stationary phases for adsorption TLC. Polyamide and modified silica layers were used for RP-TLC as received, the other stationary phases were impregnated by overnight predevelopment in n-hexane - paraffin oil, 95 5 v/v. 

Fig. 2.1. Separations of the pigments of Capsicum annuum on impregnated diatomaceous earth using acetone-water 85 15 (a), 90 10 (b) and 95 5 (c) mixtures as mobile phases. Reprinted with permission from T. Cserhati et al. [14].

Because of their complementary character, TLC and HPLC can be used simultaneously for the easier solution of complicated separation problems. Thus, the determination of cap-saicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry, TLC and HPLC has been reported. Samples were homogenized with acetone followed by a homogenization with acetone-petroleum ether 1 1 v/v until the tissue was nearly white. The extract was filtered and the acetone was washed out by small amounts (0.01 ml) of water. The ether phase was dried with anhydrous NajSC and concentrated in vacuum at 30°C. The extract was separated on silica TLC plates using a petroleum ether-acetate-methanol (75 20 5) mobile phase. The capsaicinoids were scraped off the layer and further analysed by HPLC. The Rp values of carotenoids and capsaicinoids are listed in Table 2.2. It was stated that the method can be employed for the measurement of carotenoids in hot peppers [19]. 

THE Rf VALUES OF CAROTENOIDS AND CAPSAICINOIDS FORM CAPSICUM ANNUUM... 

Because of their commercial importance, the pigment composition of paprika (Capsicum annuum) and chilli powder (Capsicum frutescens) have been intensively investigated by various HPLC methods [24-26],... 

COMPOSITION OF GRADIENT ELUTION FOR THE SEPARATION OF COLOUR PIGMENTS OF PAPRIKA CAPSICUM ANNUUM) POWDERS IN NORMAL (150 X 4 MM I.D.) AND MICROBORE (150 X 2 MM I.D.) OCTADECYLSILICA COLUMNS. A = ACN - METHANOL (1 4, V/V) B = BIDISTILLED WATER. EACH GRADIENT STEP WAS LINEAR. FLOWRATES FOR NORMAL AND MICROBORE COLUMNS WERE 2 ML/MIN AND 0.6 ML/MIN, RESPECTIVELY... 

GRADIENT ELUTION FOR THE REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC SEPARATION OF COLOUR PIGMENTS IN THE EXTRACTS OF PAPRIKA (METHANOL-ACETONITRILE (80 20, V/V) ELUENT B, BIDISTILLED WATER... 

Fig. 2.7. Separation of pigments of Capsicum annuum on a LiChrocart RP-18 column after 28 days of storage, using water-acetone-methanol gradient elution, detection wavelengh 450 nm, flowrate lml/min. Storage conditions a darkness, absence of oxygen, b light, absence of oxygen. Reprinted with permission from H. Morais et al. [31].

T. Cserhati, E. Forgacs and J. Hollo, Separation of color pigments of Capsicum annuum by adsorption and reversed phase thin layer chromatography. J. Planar Chromatogr.—Mod. TLC 6 (1993) 472 175. 

I. Perucka and W. Oleszek, Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography. Food Chem. 71 (2000) 287-291. 

M. Weissenberg, I. Schaeffler, E. Menagem, M. Barzilai and A. Levy, Isocratic non-aqueous reversed-phase high-performance liquid chromatography separation of capsanthin and cap-sorubin in red peppers (Capsicum annuum L.), paprika and oleoresin. J. Chromatogr.A 757... 

T. Cserhati, E. Forgacs, H. Morais and C. Ramos, Use of a microbore ODS column for the separation of paprika (Capsicum annuum) pigments by high performance liquid chromatography. Pol. J. FoodNutr. Sci. 11/52 (2002) 11-13. 

G. A. Csiktusnadi-Kiss, E. Forgacs, T. Cserhati, T. Mota, H. Morais and A. Ramos, Optimisation of the microwave-assisted extraction of pigments from paprika (Capsicum annuum L.) powders. J. Chromatogr.A 889 (2000) 41 -9. 

H. Morais, A.C. Ramos, T. Cserhati and E. Forgacs, Effects of fluorescent light and vacuum packaging on the rate of decomposition of pigments in paprika (Capsicum annuum) powder determined by reversed-phase high-performance liquid chromatography. J. Chromatogr.A 936 (2001) 139-144. 

T. Cserhati, E. Forgacs, M.H. Morais, T. Mota and A.C. Ramos, Study on the stability of colour pigments of paprika (Capsicum annuum) powders by multiwavelengh spectromatry and HPLC. Chem. Anal. (Warsaw) 46 (2001) 361-368. 

O. Collera, F.G. Jimenez and R.M. Gordillo, Comparative study of carotenoid composition in three mexican varieties of Capsicum annuum L. Food Chem. 90 (2005) 109-114. 

Fruit of Capsicum annuum. Reprinted from Culbreth DMR. (1927). Materia Medica and Pharmacognosy, 7th ed. Philadelphia Lea Febiger. 

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