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Título : Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled Conditions
Autor : Pérez Gálvez, Antonio, Hornero-Méndez, Dámaso, Mínguez Mosquera, María Isabel
Palabras clave : Paprika
Designation of origin
Carotenoid content
Peroxide value
Fecha de publicación : 5-May-2009
Editor: American Chemical Society
Resumen: Different quality parameters of paprika samples stored under controlled conditions (temperature 4 ºC and relative humidity 70% and without reconstitution of the antioxidant levels were analyzed. These included carotenoid composition, ASTA values (as specified by the American Spice Trade Association), fatty acid composition, and peroxide index, in order to determine the progress of autoxidative reactions and directly correlate the loss of carotenoid fraction with the development of prooxidative processes. Evolution of the carotenoid content indicated that autoxidative reactions minimally took place and that coloring capacity was maintained. Peroxide values were very low (1 mequiv/kg) and reached values of 3 mequiv/kg at the end of the storage period. Control of microbial flora during storage also showed how the storage conditions preserved quality of the paprika, as the flora was kept at levels similar to those of the beginning. Therefore, controlled storage conditions were enough to preserve and keep the overall quality of paprika without reconstitution or addition of antioxidants to the product.
Versión del editor:
ISSN: 0021-8561
DOI: 10.1021/jf804058m
Citación : Journal of Agricultural and Food Chemistry 57: 4718–4723 (2009)
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