Separation and Identification of Carotenoid-esters in Red Pepper /Capsicum Annuum/ During Ripening
Natural pigments of red pepper are mostly bound to fatty acids as carotenoid esters. In this paper the composition changes of red pepper lipids, carotenoids, mono- and disaccharides during ripening are discussed. The formation and the decomposition of more than 20 components were followed.
KeywordsFatty Acid Ester Enzymatic Oxidation Natural Pigment Characteristic Picture Natural Carotenoid
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