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CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.). Ascqrbic Acid
Author(s) -
R JOSEPH KANNE,
MENDEL HAVA
Publication year - 1976
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.1365-2621.1976.tb01131.x
Subject(s) - dehydroascorbic acid , pepper , chemistry , ascorbic acid , oxidizing agent , carotene , aqueous solution , pigment , food science , chromatography , organic chemistry
Two active carotene‐bleaching fractions were separated from aqueous pepper extract, one a protein and the other a low‐molecular weight compound. The low‐molecular weight compound was identified as ascorbic acid, accompanied by dehydroascorbic acid according to the rate of migration upon TLC and specific chemical reactions. The behavior of this low‐molecular fraction also fitted ascorbic acid and dehydroascorbic acid with regard to the effect on carotene oxidation and the changes in bleaching activity brought about by the addition of EDTA, changes in pH and in the concentration of the fraction.