Carotenoid Extraction and Quantification from Capsicum annuum
نویسندگان
چکیده
منابع مشابه
Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
Paprika oleoresin was fractionated by extraction with supercritical carbon dioxide (SCF-CO(2)). Higher extraction volumes, increasing extraction pressures, and similarly, the use of cosolvents such as 1% ethanol or acetone resulted in higher pigment yields. Within the 2000-7000 psi range, total oleoresin yield always approached 100%. Pigments isolated at lower pressures consisted almost exclusi...
متن کاملEffects of anthocyanin and carotenoid combinations on foliage and immature fruit color of Capsicum annuum L.
Shades ranging from violet to black pigmentation in pepper (Capsicum annuum L.) are attributed to anthocyanin accumulation. High-performance liquid chromatography and mass spectrometry analysis of violet and black fruit tissue identified a single anthocyanin that was determined to be delphinidin-3-p-coumaroyl-rutinoside-5-glucoside. Leaf tissue of a black-pigmented foliage genotype contained th...
متن کاملIn vitro and in situ inhibition of carotenoid biosynthesis in Capsicum annuum by bleaching herbicides.
Pepper leaves treated with the herbicide J852 show an accumulation of phytoene and zeta-carotene, whereas treatment with norflurazon led to an accumulation of only phytoene. The effects of these herbicides were examined in vitro after the expression of carotenoid desaturases in Escherichia coli. Whereas norflurazon is a potent inhibitor of phytoene desaturase (PDS) (I(50) = 0.12 microM) but not...
متن کاملCarotenoid accumulation in orange-pigmented Capsicum annuum fruit, regulated at multiple levels
The pericarp of Capsicum fruit is a rich dietary source of carotenoids. Accumulation of these compounds may be controlled, in part, by gene transcription of biosynthetic enzymes. The carotenoid composition in a number of orange-coloured C. annuum cultivars was determined using HPLC and compared with transcript abundances for four carotenogenic enzymes, Psy, LcyB, CrtZ-2, and Ccs determined by q...
متن کاملProperties of chlorophyllase from Capsicum annuum L. fruits.
The in vitro properties of semi-purified chlorophyllase (chlorophyll-chlorophyllido hydrolase, EC 3.1.1.14) from Capsicum annuum fruits have been studied. The enzyme showed an optimum of activity at pH 8.5 and 50 degrees C. Substrate specificity was studied for chlorophyll (Chl) a, Chl b, pheophytin (Phe) a and Phe b, with Km values of 10.70, 4.04, 2.67 and 6.37 microM respectively. Substrate i...
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ژورنال
عنوان ژورنال: BIO-PROTOCOL
سال: 2014
ISSN: 2331-8325
DOI: 10.21769/bioprotoc.1256