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Red colouration of tomato chili capsicum

Red colouration of tomato chili capsicum

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Cant find this information at wikipedia. Is it in any way similar to the substance that makes salmon red?

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Originally posted by moweut
Cant find this information at wikipedia. Is it in any way similar to the substance that makes salmon red?
Yes. They are a class of organic chemicals known as carotenoids. Animals cannot produce them, so salmon, prawns, lobsters and flamingos obtain these pigments from their diets.

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So you're saying I'm a bad chess player? How dare you! 😠

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Originally posted by Owl
Yes. They are a class of organic chemicals known as carotenoids. Animals cannot produce them, so salmon, prawns, lobsters and flamingos obtain these pigments from their diets.
So is it astaxanthin in the capsicum or is it something else. if else what?

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Originally posted by moweut
So is it astaxanthin or is it something else if else what?
Astaxanthin is one type of carotenoid. It's the most prevalent in crustacean pigementation. It's also a powerful antioxidant and sometimes taken as a dietary supplement.

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Originally posted by moweut
Cant find this information at wikipedia. Is it in any way similar to the substance that makes salmon red?
what do you mean by tomato + capsicum? they're not related... chiles are capsicum, tomatoes are solanum. both have flowers, but that's about the only thing they have in common.

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yea, I grow chiles. it was the previous obsession before I got into chess. 🙂

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Originally posted by wormwood
what do you mean by tomato + capsicum? they're not related... chiles are capsicum, tomatoes are solanum. both have flowers, but that's about the only thing they have in common.
Nevertheless, carotenoids are the main pigments in all those species.

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I am looking for the exact cartenoid that produces the red color in each of the afore mentioned edible red things . It is astaxanthin in the aquatics which comes from microalgae but i want to know about the terrestrial edibles.

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Originally posted by moweut
I am looking for the exact cartenoid that produces the red color in each of the afore mentioned edible red things . It is astaxanthin in the aquatics which comes from microalgae but i want to know about the terrestrial edibles.
The fruits contain a complex mixture of different carotenoids that varies in composition as they ripen. See, for example:

http://cat.inist.fr/?aModele=afficheN&cpsidt=939662

So yes, they would probably contain astaxanthin and the proportion would increase as they ripen.

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Originally posted by moweut
I am looking for the exact cartenoid that produces the red color in each of the afore mentioned edible red things . It is astaxanthin in the aquatics which comes from microalgae but i want to know about the terrestrial edibles.
the pigments vary even inside a single subspecies of capsicum, and there are hudreds of them (pigments)...

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Originally posted by Owl
The fruits contain a complex mixture of different carotenoids that varies in composition as they ripen. See, for example:

http://cat.inist.fr/?aModele=afficheN&cpsidt=939662

So yes, they would probably contain astaxanthin and the proportion would increase as they ripen.
Ok thank you for that link Owl. Will look further into it . I think it is the zeaxanthin that is also known as astaxanthin if my memory is correct. Shall look further.