Untersuchungsverfahren zur Bestimmung des Farbstoffgehaltes in Paprikamahlgut

Benedek, László

doi:10.1007/bf01363839

Cited by 11 publications

(4 citation statements)

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“…n-hexane/ 2-propanol = 99.5:0.5 1.5 mL/min ex = 290 nm em = 320 nm Speek et al (1985) red pigments Chromsil Cis 5 µ , 250 X 4.6 mm i.d. acetonitrile/ 2-propanol/ water = 39:57:4 1 mL/min 348 nm Biacs et al (1989) mination of total carotenoids (Benedek, 1958) or in 5-10 mL of 4:1 eluent-chloroform for HPLC analyses.…”

Section: Methodsmentioning

confidence: 99%

Factors affecting stability of colored substances in paprika powders

Biacs¹,

Czinkotai²,

Hoschke³

1992

J. Agric. Food Chem.

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Section: Methodsmentioning

confidence: 99%

Factors affecting stability of colored substances in paprika powders

Biacs¹,

Czinkotai²,

Hoschke³

1992

J. Agric. Food Chem.

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“…Spice paprika has been subjected to quality control in Hungary for over 78 years. From the very beginning, this developed from visual inspection of color (color test), but once Benedek (1958) developed a method for the determination of pigment content, visual inspection of the color became the second parameter of grading. The Hungarian Standard (1983) for the first time specified spice paprika according to the pigment content.…”

Section: Introductionmentioning

confidence: 99%

Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors

Márkus

Daood

Kapitány

et al. 1998

J. Agric. Food Chem.

192

120

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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. Of quality 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 bioantioxidants was influenced to a considerable extent by weather conditions of the production season. A rainy and cool season yielded fruits with more beta-carotene but less diesters of red xanthophylls as compared to those produced in a relatively dry and warm season. The ripening stage at harvest was found to affect the quality of paprika. Harvest at unripe stages (color break or faint red) resulted in a high accumulation of dehydroascorbic acid in the overripe fruits, whereas de novo biosynthesis of carotenoids and tocopherols was partially retarded. Application of pre-drying centrifugation resulted in a marked loss of ascorbic acid, and as a consequence, carotenoid stability was impaired during the storage of ground paprika. Sugar caramelization caused dry pods and ground paprika to retain more 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 the pericarp.

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“…Its products are the sources of natural carotenoid concentrates. The total red or yellow pigment content of paprika was determined by measuring the extinction of the benzene extract (Benedek, 1958;Fekete et al, 1976). TLC and open-column chromatography (OCC) were used for the separation of carotenoid pigments from paprika products (Vinkler and Richter, 1972; Buckle and Rahman 1979).…”

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confidence: 99%