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Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/13434
Title: Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled Conditions
Authors: Pérez Gálvez, Antonio ; Hornero-Méndez, Dámaso ; Mínguez Mosquera, María Isabel
Keywords: Paprika
Designation of origin
Carotenoid content
Peroxide value
Issue Date: 5-May-2009
Publisher: American Chemical Society
Citation: Journal of Agricultural and Food Chemistry 57: 4718–4723 (2009)
Abstract: 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.
Publisher version (URL): http://dx.doi.org/10.1021/jf804058m
URI: http://hdl.handle.net/10261/13434
DOI: 10.1021/jf804058m
ISSN: 0021-8561
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