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

Table 1

Isochromic fractions (yellow and red) and total carotenoid contents of extracts from dried peppers (μg/g).

Peppers	Total carotenoid content (𝐶^𝑇)	Yellow isochromic fraction (𝐶^𝑌)	Red isochromic fraction (𝐶^𝑅)
Guajillo	3406±4^a	1501±8^a	1905±12^a
Pasilla	2933±1^b	1225±7^b	1708±6^b
Ancho	1437±6^c	543±4^c	894±10^c

Results expressed as mean ± standard deviation, 𝑛=3. Values followed by different letters (a, b, c) within a column are significantly different (one-way ANOVA, Tukey’s post-hoc test, 𝑃≤0.05).