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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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/5/2362 |
| _version_ | 1797614771817676800 |
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| author | Jiayue Xu Jialu Lin Sijia Peng Haoda Zhao Yongtao Wang Lei Rao Xiaojun Liao Liang Zhao |
| author_facet | Jiayue Xu Jialu Lin Sijia Peng Haoda Zhao Yongtao Wang Lei Rao Xiaojun Liao Liang Zhao |
| author_sort | Jiayue Xu |
| collection | DOAJ |
| 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 <i>R</i> 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. |
| first_indexed | 2024-03-11T07:17:08Z |
| format | Article |
| id | doaj.art-eed37e295d584505a889db6e6c42eafc |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T07:17:08Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-eed37e295d584505a889db6e6c42eafc2023-11-17T08:15:38ZengMDPI AGMolecules1420-30492023-03-01285236210.3390/molecules28052362Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and ProductsJiayue Xu0Jialu Lin1Sijia Peng2Haoda Zhao3Yongtao Wang4Lei Rao5Xiaojun Liao6Liang Zhao7College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, ChinaCollege of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, ChinaCollege of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, ChinaFarm, Land and Agri Business Management Department, Harper Adams University, Newport TF10 8NB, UKCollege of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, ChinaCollege of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, ChinaCollege of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, ChinaCollege of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, ChinaFor 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 <i>R</i> 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.https://www.mdpi.com/1420-3049/28/5/2362chili pepper and productscarotenoidsHPLC-PDAsimultaneous determinationextraction |
| spellingShingle | Jiayue Xu Jialu Lin Sijia Peng Haoda Zhao Yongtao Wang Lei Rao Xiaojun Liao Liang Zhao Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products Molecules chili pepper and products carotenoids HPLC-PDA simultaneous determination extraction |
| 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 | chili pepper and products carotenoids HPLC-PDA simultaneous determination extraction |
| url | https://www.mdpi.com/1420-3049/28/5/2362 |
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