Effect of ascorbic acid on the stability of β-carotene and capsanthin in paprika (Capsicum annuum) powder

H. Morais, Paula Rodrigues, C. Ramos, E. Forgács, Tibor Cserháti, J. Oliveira

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)

Abstract

The effect of ascorbic acid, light, and storage on the stability of the pigments β-carotene and capsanthin in red pepper (Capsicum annuum) powder has been elucidated by determining the amount of pigment in samples treated by various concentrations of ascorbic acid. Determination of pigment concentration has been performed after different storage times using high-performance liquid chromatography. The dependence of the concentration of pigments on the concentration of ascorbic acid, presence of light and the storage time has been assessed by stepwise regression analysis. The concentration of pigments decreased at longer storage time and increased at higher concentration of ascorbic acid, β-carotene being more sensitive towards storage time and concentration of ascorbic acid than capsanthin. Interaction between the effects of light and storage time, and light and concentration of ascorbic acid has been established.
Original languageEnglish
Pages (from-to)308-310
Number of pages3
JournalNahrung - Food
Volume46
Issue number5
DOIs
Publication statusPublished - 1 Oct 2002

Keywords

  • β-Carotene
  • Ascorbic acid
  • Capsanthin
  • Capsicum annuum

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