Pigments, Capsicum fruit carotenoids

A. Levy, S. Harel, D. Palevitch, B. Akiri, E. Menagem and J. Kanner, Carotenoid pigments and / -carotene in paprika fruits (Capsicum spp.) with different genotypes. J. Agric. Food Chem. 43 (1995) 362-366. 

Some carotenoid pigments are used as fresh or dried plant parts or extracts (so-called oleoresins) to impart colour to food (e.g. carrots, orange peels, tomatoes, saffron, annatto and paprika, which is made from dried and ground fruits of various Capsicum species and cultivars). Palm oil containing carotenoid pigments is also used for the same purpose. 

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