Carotenoid degradation in bleached paprika

Carotenoid degradation in bleached paprika

1969

REP.PP-0226

Commercial samples of bleached and normal paprika were extracted with acetone, separated by countercurrent distirbution fractionation, purified by column chromatography and identified by spectral and chemical methods. The bleaching treatment of the paprika samples resulted in a loss of nearly 96% in total extractable pigment expressed as beta-carotene. The fractionation of the carotenoid extracts revealed a great variation in the distribution patterns of the pigments. Most grades of paprika showed a predominance of diolpolyol carotenoids, but one grade had a far greater amount of hydrocarbons. There were 54 and 37 pigments isolated from bleached and unbleached Domestic paprikas, respectively. Of the 54 and 37 pigments, only 33 and 21, respectively, were completely or tentatively identified. Sixteen of the known pigments in unbleached paprika were also observed in the bleached sample. It is evident that the bleached paprika gave more isomers and oxidative products than did the unbleached sample. Most of the compounds appearing with the capsanthin and capsorubin fractions seemed to be isomers of more fully oxygenated derivatives of these two major pigments. Most of the more oxygenated products appeared to possess ketonic group(s). [AS]

v.34:287-290, JOURNAL OF FOOD SCIENCE

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