Table 1.

Chromatographic and UV–Vis characteristics of carotenoids from red pepper obtained by HPLC-DAD.

Peak	Carotenoid	tR (min)	ƛMAX (nm)	%III/II
1	Violaxanthin	7.2	411.8; 434.4; 426.7	56.5
2	Lutein	10.2	444.5;472.4	65.2
3	Capsanthin	15.2	474.8	0
4	Zeaxanthin	14.9	450.5;477.3	41.0
5	β-criptoxanthin	22.4	450;477.3	32.8
6	α-carotene	28.4	444.5;472.4	71.5
7	β-carotene	32.5	450.5;477.3	45.6
8	Phytoene	17.2	284.9	0
9	Phytofluene	20.7	330;347;363.5	86.7