Separation and Quantification of the Carotenoid Pigments in Red Peppers (Capsicum annuum L.), Paprika, and Oleoresin by Reversed-Phase HPLC (Record no. 47109)

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Transcribing agency CICY
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Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-12907
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Title Separation and Quantification of the Carotenoid Pigments in Red Peppers (Capsicum annuum L.), Paprika, and Oleoresin by Reversed-Phase HPLC
490 0# - SERIES STATEMENT
Volume/sequential designation J. Agric. Food Chem, 41, p.1616-1620, 1993
520 3# - SUMMARY, ETC.
Summary, etc. Fourteen 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.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Minguez-Mosquera, M.I.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Hornero-Méndez, D.
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