Note. Effect of Blanching and Frozen Storage on the Stability of β-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit-Reference-Cited by-同舟云学术

Note. Effect of Blanching and Frozen Storage on the Stability of β-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

Published:2002-02 Issue:1 Volume:8 Page:55-59
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Morais H.¹,Rodrigues P.¹,Ramos C.¹,Almeida V.²,Forgács E.³,Cserháti T.⁴,Oliveira J.S.⁵

Affiliation:

1. National Agronomical Station, Quinta do Marques, 2784-505 Oeiras, Portugal, New University of Lisbon, 2825 Monte da Caparica, Portugal

2. National Agronomical Station, Quinta do Marques, 2784-505 Oeiras, Portugal

3. Institute of Chemistry, Chemical Research Center, Hungarian Academy of Sciences, P.O. Box 17, 1525 Budapest, Hungary,

4. Institute of Chemistry, Chemical Research Center, Hungarian Academy of Sciences, P.O. Box 17, 1525 Budapest, Hungary

5. New University of Lisbon, 2825 Monte da Caparica, Portugal

Abstract

The effect of blanching and frozen storage on the stability of pigments β-carotene and capsanthin in three cultivars of red pepper (Capsicum annuum) fruits was elucidated by the determination of pigments in samples treated by various blanching procedures. Pigment concentration was performed after different storage times by HPLC. The dependence of the concentration of pigments on the conditions of blanching and the storage time was assessed by stepwise regression analysis, and the similarities and dissimilarities among the cultivars and decomposition rates were calculated by principal component analysis. The stability of pigments depended significantly on the conditions of blanching, the storage time and the type of cultivar, the effect of storage time was higher than that of blanching conditions. The significant differences between the decomposition rate of pigments in various cultivars emphasizes the predominant importance of the selection of cultivars with advantageous storage characteristics.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1106/1082013022914

Reference15 articles.

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