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Carotenoid Degradation in Bleached Paprika
Author(s) -
MAR ROSALITA R. DE LA,
FRANCIS F. J.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb10344.x
Subject(s) - fractionation , pigment , chemistry , acetone , carotenoid , chromatography , food science , organic chemistry
SUMMARY — Commercial samples of bleached and normal paprika were extracted with acetone, separated by countercurrent distribution fractionation, purified by column chromatography and identified by spectral and chemical methods.The bleaching treatment of the paprika samples resulted in a loss of nearly 96% in total extractable pigment expressed as beta‐carotene.The fractionation of the cartenoid extracts revealed a great variation in the distribution patterns of the pigments. Most grades of paprika showed a predominace of diolpolyol carotenoids, but one grade had a far greater amount of hydrocarbons.There were 54 and 37 pigments isolated from bleached and unbleached Domestic paprikas, respectively. Of the 54 and 37 pigments, only 33 and 21, respectively, were completely or tentatively identified. Sixteen of the known pigments in unbleached paprika were also observed in the bleached sample.It is evident that the bleached paprika gave more isomers and oxicative products than did the unbleached sample. Most of the compounds appearing with the capsanthin and capsourbin fractions seemed to be isomers of more fully oxygenated derivatives of these two major pigments. Most of the more oxygenated products appeared to possess ketonic group(s).