Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

Fourteen carotenoids were separated and identified by reversed-phase HPLC in the saponified extract from red pepper fruit, paprika, and oleoresin using gradient elution with acetone and water UV-visible detection at 450 nm. Quantification was achieved by HPLC with @-apo-8’-carotenal internal standard. The proposed method minimized artifact formation and permitted easy verification possible natural or induced transformations as well as any adulteration of the pigments in the presentations: paprika and oleoresin. This method has been used to monitor the changes the pigments of peppers and in the value of provitamin A at two extreme stages of ripening (green red) in the Agridulce and Bola varieties.