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

Reversed-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 Bol...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1994-07, Vol.42 (7), p.1555-1560
Main Authors: Minguez-Mosquera, M. Isabel, Hornero-Mendez, Damaso
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
CAPSICUM ANNUUM
CAROTENOIDE
CAROTENOIDES
Food industries
Fundamental and applied biological sciences. Psychology
HORTALIZAS DE FRUTO
LEGUME FRUIT
MOLIENDA
MOUTURE
PAPRIKA
PIMENTON
RETINOL
SECADO
SECHAGE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
VITAMINAS
VITAMINE
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Summary:Reversed-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
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00043a031