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Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum , L) and Changes of Pigment Stability During the Drying and Storage Process
Author(s) -
KIM S.,
PARK J.,
HWANG I. K.
Publication year - 2004
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.1365-2621.2004.tb17853.x
Subject(s) - pigment , saponification , carotenoid , chemistry , pepper , zeaxanthin , chromatography , capsicum annuum , mass spectrometry , food science , botany , biology , organic chemistry , lutein
This study was conducted to identify main carotenoids in red pepper and to investigate pigment stability during drying and storage. The main pigments in saponified extracts were capsanthin, zeaxanthin, β‐cryptoxanthin, β‐carotene, and an unknown peak, which was considered to be capsorubin by spectrophotometry and liquid chromatography/mass spectrometry (LC/MS). Myristoylcapsanthin, lauroylmyristoylcapsanthin, and myristoylpalmitoylcapsanthin were identified from unsaponified extracts analyzing fragment ions by LC/MS. In capsanthin stability, the difference in drying method had the most influence until 2‐mo storage, whereas after 2‐mo storage, temperature became the major factor. Myristoylpalmitoylcapsanthin was more stable than myristoylcapsanthin during storage.