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. 2019 Mar 1;70(10):2637–2650. doi: 10.1093/jxb/erz086

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© The Author(s) 2019. Published by Oxford University Press on behalf of the Society for Experimental Biology.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com

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Fig. 2. — Typical HPLC-PDA profile of carotenoids and their esters in a red ripe chilli pepper (R1). HPLC-PDA analysis was performed in order to identify and quantify the carotenoids present in the ripe fruit of red chilli pepper (R1, high-intensity phenotype). Identification of esterified carotenoids and their corresponding fatty acids was carried out using LC-MS (Supplementary Table S2). Observation wavelengths (A) 286 nm, (B) 350 nm, and (C) 450 nm. Assignment of peaks: 1-α-tocopherol; 2-phytoene; 3-phytofluene-1; 4-phytofluene-2; 5-violaxanthin; 6-neoxanthin; 7-anther; 8-capsanthin; 9-zea; 10-anther mono; 11-β-cryptoxanthin; 12-anther mono; 13-anther mono; 14-caps mono (C12:0); 15-caps mono (C14:0); 16-anther mono; 17-β-carotene-1; 18-caps mono (C16:0); 19-β-carotene-2; 20-anther di; 21-capsorubin di (C12:0-C12:0); 22-capsorubin di (C12:0-C14:0); 23-zea di (C12:0-C14:0); 24-zea di (C14:0-C14:0); 25-zea di; 26-anther di; 27-caps di (C12:0-C12:0); 28-anther di; 29-caps di (C12:0-C14:0); 30-caps di (C14:0-C14:0); 31-caps di (C14:0-C16:0); 32-caps di (C16:0-C16:0); 33-zea di (C16:0-C16:0). Key: zea, zeaxanthin; anther, antheraxanthin; caps, capsanthin; mono, monoester; di, diester.