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Título

Comparative Study of the Effect of Paprika Processing on the Carotenoids in Peppers (Capsicum annuum) of the Bola and Agridulce Varieties

Autor Mínguez Mosquera, María Isabel ; Hornero-Méndez, Dámaso
Palabras clave Paprika processing
Dry peppers
Peppers
Carotenoid
Xanthophyll
Provitamin A
Pigment stability
Pigment degradation
Fecha de publicación jul-1994
EditorAmerican Chemical Society
Citación J. Agric. Food Chem. 42(7): 1555–1560 (1994)
ResumenReversed-phase HPLC has been applied to monitor changes in individual carotenoids during the industrial processing of paprika from two pepper varieties, Bola and Agridulce. The ripe fruit, dry fruit, and paprika from the Agridulce variety always show higher carotenoid content than those from the Bola variety. The different stabilities associated with each carotenoid in the industrial processing of paprika are mainly due to intrinsic factors of the variety rather than to processing factors. Whereas in the Agridulce variety the drying and milling stages propitiate a global carotenoid degradation, in the Bola variety carotenoid biosynthesis is detected during the drying step. This biosynthesis is associated with an incomplete maturation of fruit, in such a way that in the Bola variety the drying step induces the synthesis of red pigments from their yellow precursors already present in the fruit. This synthesis is not de novo but a transformation. Irrespective of the variety, red pigments always show greater stability than yellow pigments. The Agridulce variety is more suitable for paprika production since, as well as giving rise to a final product with a greater carotenoid pigment concentration and, therefore, with a more intense color, the final product also has a higher provitamin A content.
Versión del editorhttp://dx.doi.org/10.1021/jf00043a031
URI http://hdl.handle.net/10261/11202
DOI10.1021/jf00043a031
ISSN002 1-0581
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