Research Article
Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuum L.)
Table 2
of pigments from guajillo, pasilla, and ancho peppers separated by TLC.
| โCarotenoids | โBand color | Guajillo | Pasilla | Ancho | | | |
| -Carotene | Yellow | 0.98 | 0.98 | 0.98 | Capsanthin | Red | 0.91 | 0.91 | 0.91 | Violaxanthin | Yellow | 0.80 | 0.80 | 0.80 | -Cryptoxanthin | Yellow | 0.60 | 0.60 | 0.60 | Zeaxanthin | Orange | 0.56 | 0.56 | 0.56 | Lutein epoxide | Yellow | 0.47 | 0.47 | 0.47 | Capsorubin | Yellow | 0.34 | 0.34 | 0.34 | Neoxanthin | Orange | 0.22 | 0.22 | 0.22 |
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