Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors
详细信息 查看全文
- 作者：F. Má ; rkus ; H. G. Daood ; J. Kapitá ; ny ; and P. A. Biacs
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1999
- 出版时间：January 1999
- 年：1999
- 卷：47
- 期：1
- 页码：100 - 107
- 全文大小：65K
- 年卷期：v.47,no.1(January 1999)
- ISSN：1520-5118
文摘
A study was conducted to investigate the change in quality attributes of red pepper (paprika)(Capsicum annuum L. var. Km-622) as a function of ripening and some technological factors. Ofquality attributes, carotenoids and bioantioxidants (ascorbic acid and tocopherols) have been studied.It was found that the dynamics of fruit ripening with regard to carotenoids and bioantioxidantswas influenced to a considerable extent by weather conditions of the production season. A rainyand cool season yielded fruits with more 
-carotene but less diesters of red xanthophylls as comparedto those produced in a relatively dry and warm season. The ripening stage at harvest was found toaffect the quality of paprika. Harvest at unripe stages (color break or faint red) resulted in a highaccumulation of dehydroascorbic acid in the overripe fruits, whereas de novo biosynthesis ofcarotenoids and tocopherols was partially retarded. Application of pre-drying centrifugation resultedin a marked loss of ascorbic acid, and as a consequence, carotenoid stability was impaired duringthe storage of ground paprika. Sugar caramelization caused dry pods and ground paprika to retainmore pigments and tocopherol as compared to those from control or centrifuged red pepper samples.During the storage of ground paprika, color stability was improved by grinding the seeds with thepericarp.Keywords: Red pepper; carotenoids; antioxidant; technology
-carotene but less diesters of red xanthophylls as comparedto those produced in a relatively dry and warm season. The ripening stage at harvest was found toaffect the quality of paprika. Harvest at unripe stages (color break or faint red) resulted in a highaccumulation of dehydroascorbic acid in the overripe fruits, whereas de novo biosynthesis ofcarotenoids and tocopherols was partially retarded. Application of pre-drying centrifugation resultedin a marked loss of ascorbic acid, and as a consequence, carotenoid stability was impaired duringthe storage of ground paprika. Sugar caramelization caused dry pods and ground paprika to retainmore pigments and tocopherol as compared to those from control or centrifuged red pepper samples.During the storage of ground paprika, color stability was improved by grinding the seeds with thepericarp.Keywords: Red pepper; carotenoids; antioxidant; technology