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Phenolic compounds and plant extracts protect paprika against UV‐induced discoloration
Author(s) -
Cuvelier MarieElisabeth,
Berset Claudette
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00909.x
Subject(s) - chemistry , catechin , rosmarinic acid , food science , antioxidant , quercetin , ferulic acid , polyphenol , coumaric acid , caffeic acid , tocopherol , propyl gallate , epigallocatechin gallate , carotenoid , epicatechin gallate , biochemistry , vitamin e
Summary The efficiency of phenolic antioxidants in protecting paprika carotenoids against discoloration was studied in a model gel system that was exposed to radiation of 274 nm at 20 °C. The fading of the colour of the gel was followed over a 6‐h period. Fifty percent of the colour faded from the control after 70 min of radiation. The ability of each antioxidant to prevent discoloration was assessed by using several different concentrations. Antioxidant compounds can be ranked according to their protective effect on colour: BHT > α ‐tocopherol > epigallocatechin gallate > quercetin > rosmarinic acid ≥ caffeic acid and ferulic acid > coumaric acid > catechin. The ability of rosemary and tea extracts to prevent discoloration was comparable to pure compounds and this could be explained by their polyphenol content. Mixtures of α ‐tocopherol with rosemary extract revealed strong synergistic effects.