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Separation and Identification of Carotenoid-esters in Red Pepper /Capsicum Annuum/ During Ripening

  • Peter A. Biacs
  • János Bodnár
  • Ágoston Hoschke
  • Anna Cs. Pavisa
  • Hussin Daood
  • Felix Hajdu
  • Natalia Kiss-Kutz

Abstract

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.

Keywords

Fatty Acid Ester Enzymatic Oxidation Natural Pigment Characteristic Picture Natural Carotenoid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Goodwin, T.W., 1980, Nature and distribution of carotenoids, Fd Chem., 5: 3.CrossRefGoogle Scholar
  2. Linden, J.C. and Lewhead, C.L., 1975, LC of saccharides, J. Chromatogr., 105: 125.CrossRefGoogle Scholar

Copyright information

© Plenum Press, New York 1987

Authors and Affiliations

  • Peter A. Biacs
    • 1
  • János Bodnár
    • 1
  • Ágoston Hoschke
    • 1
  • Anna Cs. Pavisa
    • 1
  • Hussin Daood
    • 1
  • Felix Hajdu
    • 1
  • Natalia Kiss-Kutz
    • 1
  1. 1.Central Food Research InstituteBudapestHungary

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