Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/11383
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Título : Separation and Quantification of the Carotenoid Pigments in Red Peppers (Capsicum annuum L.), Paprika, and Oleoresin by Reversed-Phase HPLC
Autor : Mínguez Mosquera, María Isabel, Hornero-Méndez, Dámaso
Palabras clave : Carotenoid Pigments
Red Peppers
Capsicum annuum L.
Fecha de publicación : Oct-1993
Editor: American Chemical Society
Citación : Journal of Agricultural and Food Chemistry 41(10): 1616–1620 (1993)
Resumen: Fourteen carotenoids were separated and identified by reversed-phase HPLC in the saponified extract obtained from red pepper fruit, paprika, and oleoresin using gradient elution with acetone and water and UV-visible detection at 450 nm. Quantification was achieved by HPLC with @-apo-8’-carotenal as internal standard. The proposed method minimized artifact formation and permitted easy verification of possible natural or induced transformations as well as any adulteration of the pigments in the commercial presentations: paprika and oleoresin. This method has been used to monitor the changes in the pigments of peppers and in the value of provitamin A at two extreme stages of ripening (green and red) in the Agridulce and Bola varieties.
Versión del editor: http://dx.doi.org/10.1021/jf00034a018
URI : http://hdl.handle.net/10261/11383
ISSN: 0021-8561
DOI: 10.1021/jf00034a018
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