Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuum L.)

Table 3

Carotenoid contents in ancho, guajillo, and pasilla peppers determined by HPLC analysis.

Carotenoid	Retention time (min)	Guajillo pepper	Pasilla; pepper	Ancho; pepper
Violaxanthin	4.8	1671.0 ± 0.05^a	3667.2 ± 0.02^b	746.2 ± 0.05^c
β-Cryptoxanthin	10.7	407.2 ± 0.05^a	212.5 ± 0.05^b	185.6 ± 0.01^c
β-Carotene	36.5	344.0 ± 0.05^a	47.7 ± 0.07^b	220.4 ± 0.05^c

Results are expressed in 𝜇g/g DWB (mean ± SD, 𝑛=3). Values followed by different letters (a, b, c) in the same row are significantly different (𝑃≤0.05, one way ANOVA, Tukey’s post-hoc test).