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

Table 2

𝑅_𝑓 of pigments from guajillo, pasilla, and ancho peppers separated by TLC.

Carotenoids	Band color	Guajillo	Pasilla	Ancho
		𝑅𝑓	𝑅𝑓	𝑅𝑓
𝛽-Carotene	Yellow	0.98	0.98	0.98
Capsanthin	Red	0.91	0.91	0.91
Violaxanthin	Yellow	0.80	0.80	0.80
𝛽-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