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. Author manuscript; available in PMC: 2010 Nov 11.
Published in final edited form as: J Agric Food Chem. 2009 Nov 11;57(21):10408–10413. doi: 10.1021/jf901839h

Figure 1.

Figure 1

HPLC Chromatograms of carotenoids in flesh of Hass avocado, monitored at 445 nm. Peaks numbered according to the elution sequence: 1: All trans-neoxanthin, 2: All trans-violaxanthin, 3: all trans-neochrome, 4: 9′-cis-neoxanthin, 5: all trans-lutein-5, 6-epoxide, 6: chrysanthemaxanthin, 7: lutein, 8: zeaxanthin, 9: β-cryptoxanthin, 10: α-carotene, and 11: β-carotene.