Thermodegradation of carotenoids in paprika.

Authors

  • A. Pérez Gálvez Departamento de Biotecnología de Alimentos. Instituto de la Grasa.
  • J. Garrido Fernández Departamento de Biotecnología de Alimentos. Instituto de la Grasa.

DOI:

https://doi.org/10.3989/gya.1997.v48.i5.805

Keywords:

Carotenoid, Isomerization, Paprika, Thermodegradation.

Abstract


Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments.

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Published

1997-10-30

How to Cite

1.
Pérez Gálvez A, Garrido Fernández J. Thermodegradation of carotenoids in paprika. Grasas aceites [Internet]. 1997Oct.30 [cited 2024Mar.29];48(5):290-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/805

Issue

Section

Research

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