Phenolic compounds and plant extracts protect paprika against UV-induced discoloration

Summary The efficiency of phenolic antioxidants in protecting paprika carotenoids against discoloration was studied in a model gel system that was exposed to radiation of 274 nm at 20 °C. The fading of the colour of the gel was followed over a 6‐h period. Fifty percent of the colour faded from the c...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2005, Vol.40 (1), p.67-73
Main Authors: Cuvelier, M.E, Berset, C
Format: Article
Language:English
Subjects:
alpha-tocopherol
Antioxidants
Aroma and flavouring agent industries
Biological and medical sciences
butylated hydroxytoluene
caffeic acid
carotenoids
catechin
color
colorimetry
colour protection of model gel system
discoloration
epigallocatechin
ferulic acid
Food industries
food quality
Fundamental and applied biological sciences. Psychology
gels
paprika
photooxidation
plant extracts
quercetin
rapid methods
rosemary
rosmarinic acid
synergism
synergism between α-tocopherol and rosemary extract
tea
tea extracts
ultraviolet radiation
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary The efficiency of phenolic antioxidants in protecting paprika carotenoids against discoloration was studied in a model gel system that was exposed to radiation of 274 nm at 20 °C. The fading of the colour of the gel was followed over a 6‐h period. Fifty percent of the colour faded from the control after 70 min of radiation. The ability of each antioxidant to prevent discoloration was assessed by using several different concentrations. Antioxidant compounds can be ranked according to their protective effect on colour: BHT > α‐tocopherol > epigallocatechin gallate > quercetin > rosmarinic acid ≥ caffeic acid and ferulic acid > coumaric acid > catechin. The ability of rosemary and tea extracts to prevent discoloration was comparable to pure compounds and this could be explained by their polyphenol content. Mixtures of α‐tocopherol with rosemary extract revealed strong synergistic effects.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2004.00909.x