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dc.contributor.authorMínguez Mosquera, María Isabel-
dc.contributor.authorHornero-Méndez, Dámaso-
dc.date.accessioned2009-03-03T16:23:30Z-
dc.date.available2009-03-03T16:23:30Z-
dc.date.issued1994-07-
dc.identifier.citationJ. Agric. Food Chem. 42(7): 1555–1560 (1994)en_US
dc.identifier.issn002 1-0581-
dc.identifier.urihttp://hdl.handle.net/10261/11202-
dc.description.abstractReversed-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.en_US
dc.description.sponsorshipWe express our sincere gratitude to CICYT (Spanish government) for supporting this research project, ALi94- 0777.en_US
dc.format.extent4085 bytes-
dc.format.mimetypeimage/gif-
dc.language.isoengen_US
dc.publisherAmerican Chemical Societyen_US
dc.rightsclosedAccessen_US
dc.subjectPaprika processingen_US
dc.subjectDry peppersen_US
dc.subjectPeppersen_US
dc.subjectCarotenoiden_US
dc.subjectXanthophyllen_US
dc.subjectProvitamin Aen_US
dc.subjectPigment stabilityen_US
dc.subjectPigment degradationen_US
dc.titleComparative Study of the Effect of Paprika Processing on the Carotenoids in Peppers (Capsicum annuum) of the Bola and Agridulce Varietiesen_US
dc.typeartículoen_US
dc.identifier.doihttp://dx.doi.org/10.1021/jf00043a031-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf00043a031en_US
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