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090			_aB-12907
245	1	0	_aSeparation and Quantification of the Carotenoid Pigments in Red Peppers (Capsicum annuum L.), Paprika, and Oleoresin by Reversed-Phase HPLC
490	0		_vJ. Agric. Food Chem, 41, p.1616-1620, 1993
520	3		_aFourteen 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	1	2	_aMinguez-Mosquera, M.I.
700	1	2	_aHornero-Méndez, D.
856	4	0	_uhttps://drive.google.com/file/d/1TDG6EhilRLKMcpnQZyCJLEriFLfLjnRK/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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