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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/11383

Separation and Quantification of the Carotenoid Pigments in Red Peppers (Capsicum annuum L.), Paprika, and Oleoresin by Reversed-Phase HPLC

AutorMínguez Mosquera, María Isabel ; Hornero-Méndez, Dámaso
Palabras claveCarotenoid Pigments
Red Peppers
Capsicum annuum L.
Fecha de publicaciónoct-1993
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 41(10): 1616–1620 (1993)
ResumenFourteen 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 editorhttp://dx.doi.org/10.1021/jf00034a018
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