Characterization of Paprika (Capsicum annuum) Extract in Orange Juices by Liquid Chromatography of Carotenoid Profiles

Abstract

The carotenoid pigment profiles of authentic pure orange juices from Spain and Florida and an industrial paprika (Capsicum annuum) extract used for food coloring were obtained using reversed-phase liquid chromatography with a C18 packed column and an acetone/methanol/water eluent system. The procedure involving the carotenoid extraction is described. Both retention times and spectral properties using photodiode array detection for characterization of the major carotenoids at 430 and 519 nm are given. The influence of external addition of tangerine juice and/or paprika extract on orange juice color is described using the U.S. Department of Agriculture scale and adulterated orange juice. The procedure for quantitation of externally added paprika extract to orange juice is investigated, and the limit of quantitation, coefficient of variation, and recoveries are determined.

Identification and Quantification of Carotenoids Including Geometrical Isomers in Fruit and Vegetable Juices by Liquid Chromatography with Ultraviolet−Diode Array Detection

“…Some authors employ 2, 3, 5, and 6 h (refs 27, 42, 47, and 30 respectively) to carry out the saponification process in the dark at room temperature. Other authors employ >12 h (1,22,24,37,38,(49)(50)(51). We have checked that 30 min was adequate to carry out the saponification, the same time used by Wingerath et al (52).…”

“…Lutein and zeaxanthin (peaks 6 and 7, respectively) are usually very difficult to resolve as they differ only in the position of a single bond in one of the terminal rings ( Figure 1 ), and some authors cannot resolve them ( , ), but they are completely resolved with this chromatographic system. However, 9- cis -violaxanthin is not completely resolved from neoxanthin (peak 2).…”

“…The influence of ambient temperature on the elution of carotenoids was standardized by selecting a temperature gradient (0 min, 20 °C; 6 min, 30 °C; 22 min, 20 °C). Some authors use column temperatures from 20 to 40 °C (10,29,38,39,41,50,51), but above 40 °C, the separation of R-carotene and β-carotene is poor, where a curvature around 40°C is caused by a phase change of polymeric ODS from solid-like state to liquid-like state (22).…”

“…Various compounds are normally used as internal standard: β-apo-8‘-carotenal (trans) ( , ), Sudan I ( , ), canthaxanthin ( , ), echinenone ( − ), nonapreno-β-carotene (), or all-trans -retinol palmitate ( − ).…”

Capsicum annuum L. and its bioactive constituents: A critical review of a traditional culinary spice in terms of its modern pharmacological potentials with toxicological issues

“…The hydroalcoholic extract of the ripe fruits of C. annum are also rich sources of a variety of bioactive carotenoids and apocarotenoids (Deli et al, 2001; Gregory et al, 1987; Maoka, Akimoto, Fujiwara, & Hashimoto, 2004; Marín et al, 2004; Mouly et al, 1999; Yamauchi et al, 2001). The different colorings in C. annuum fruits are due to the presence of a high amount of carotenoids (de Sá Mendes & de Andrade Gonçalves, 2020).…”