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

Jiayue Xu; Jialu Lin; Sijia Peng; Haoda Zhao; Yongtao Wang; Lei Rao; Xiaojun Liao; Liang Zhao

doi:10.3390/molecules28052362

Molecules (Mar 2023)

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

Jiayue Xu,
Jialu Lin,
Sijia Peng,
Haoda Zhao,
Yongtao Wang,
Lei Rao,
Xiaojun Liao,
Liang Zhao

Affiliations

Jiayue Xu: College 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, China
Jialu Lin: College 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, China
Sijia Peng: College 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, China
Haoda Zhao: Farm, Land and Agri Business Management Department, Harper Adams University, Newport TF10 8NB, UK
Yongtao Wang: College 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, China
Lei Rao: College 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, China
Xiaojun Liao: College 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, China
Liang Zhao: College 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, China

DOI: https://doi.org/10.3390/molecules28052362
Journal volume & issue: Vol. 28, no. 5
p. 2362

Abstract

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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.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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