Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage

Authors

  • Antonio Pérez-Gálvez Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • Mª Isabel Mínguez-Mosquera Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • Juan Garrido-Fernández Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • Mª Mercedes Lozano-Ruiz Instituto de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio
  • Vicente Montero-de-Espinosa 2Instituto de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio

DOI:

https://doi.org/10.3989/gya.2004.v55.i3.168

Keywords:

ASTA, Carotenoid, Color, Paprika, Storage

Abstract


Paprika obtained through the traditional process, from fruits dried in oak ovens, is stored at room temperature for 18 months. Samples are taken at 2-3 months time intervals and color quantity is evaluated, measuring it as ASTA units and carotenoid content. Values obtained from both measurements are compared, achieving a good correlation between ASTA units and total carotenoid content. As a result two equations are proposed, one linking both parameters and another which predicts the remaining ASTA unit as a function of storage time. ASTA values after 18 months of storing time are ca. 55 % of the initial values.

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Published

2004-09-30

How to Cite

1.
Pérez-Gálvez A, Mínguez-Mosquera MI, Garrido-Fernández J, Lozano-Ruiz MM, Montero-de-Espinosa V. Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage. Grasas aceites [Internet]. 2004Sep.30 [cited 2024Apr.19];55(3):213-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/168

Issue

Vol. 55 No. 3 (2004)

Section

Research

License

Copyright (c) 2004 Consejo Superior de Investigaciones Científicas (CSIC)

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