Carotenoids in Paprika Fruits and Ajvar: Chemical Characterization and Biological Activity.

Foods · 2025 · PMC11941188 · PMID 40231912

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showed a trendno p-value reported

Influence of Genotype, Ripening, and Thermal Processing on Antioxidant Capacity All conducted antioxidant tests showed a trend of increasing values with fruit ripening.

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an increasing trendno p-value reported

The total investigated carotenoid content (TICC) (i.e., capsanthin + lutein/zeaxanthin + β-cryptoxanthin + β-carotene) ( Table 2 ) generally followed an increasing trend with ripening across all genotypes, while the decrease was observed in Ajvar.

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