Grasas y Aceites, Vol 55, No 3 (2004)

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


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

Antonio Pérez-Gálvez
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain

Mª Isabel Mínguez-Mosquera
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain

Juan Garrido-Fernández
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain

Mª Mercedes Lozano-Ruiz
Instituto de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio, Spain

Vicente Montero-de-Espinosa
2Instituto de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio, Spain

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.

Keywords


ASTA; Carotenoid; Color; Paprika; Storage

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