ArticleMolecules (Basel, Switzerland)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.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Structural characterization and bioaccessibility of nanoliposomal lutein from pumpkin extract.Scientific reports · 2026Article
- Multispectral imaging for zeaxanthin content in the exocarp of chili peppers.Food chemistry: X · 2026Article
- 2-Hydroxypropyl-β-Cyclodextrin-Based Complexes Improve Polyphenol Solubility and Bioaccessibility: Evaluation by Validated HPLC-DAD Method.Molecules (Basel, Switzerland) · 2026Article
- An Integrated Lightweight Neural Network Design and FPGA-Accelerated Edge Computing for Chili Pepper Variety and Origin Identification via an E-Nose.Foods (Basel, Switzerland) · 2025Article
- Yield, Phytonutritional and Essential Mineral Element Profiles of Selected Aromatic Herbs: A Comparative Study of Hydroponics, Soilless and In-Soil Production Systems.Plants (Basel, Switzerland) · 2025Article
- Raman Spectroscopy in the Characterization of Food Carotenoids: Challenges and Prospects.Foods (Basel, Switzerland) · 2025Review
- Carotenoid and Phenolic Compositions and Antioxidant Activity of 23 Cultivars of Corn Grain and Corn Husk Extract.Foods (Basel, Switzerland) · 2024Article
- Combining Ability ofCurrent issues in molecular biology · 2024Article
- Production of Fucoxanthin from MicroalgaeMarine drugs · 2024Article
- Potential Beneficial Effects of Crab-Flavored Seafood Intake in Young Rats.Nutrition and metabolic insights · 2024Article
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Authors and funding
8 authors.
Funding
Abstract
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
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Registered trials
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