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The content of plant pigments in red and yellow bell peppers

Published in Scientific Papers. Series B. Horticulture, Vol. LVI
Written by Mara DUMA, Ina ALSINA

Carotenoids are plant pigments that are widespread in vegetable and fruit and have many important functions, especially in relation to human health and their role as biological antioxidants. Bell peppers are very low in saturated fat, cholesterol and sodium. It is also a good source of vitamin K, thiamin, riboflavin, niacin, potassium and manganese, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin B6 and folate.The aim of this research was to determine the content of .-carotene and lutein in red and yellow peppers, using different solvents -acetone, hexane, petroleum ether (PE), tetrahydrofuran (THF) for carotenoids extraction. The amount of carotenoids was established spectrophotometrically.The acquired results of current research demonstrate that total content of carotenoids is in average two times higher from yellow peppers comparing with red peppers. The highest total content of carotenoids 5.81±0.02 mg g -1 was obtained from yellow peppers using THF as solvent. The relation between .-carotene and lutein is higher in red peppers, in average 0.13 mg g -1 compared with 0.075 mg g -1 in yellow peppers.

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