TY - JOUR AU - Pérez-Gálvez, Antonio AU - Mínguez-Mosquera, Mª Isabel AU - Garrido-Fernández, Juan AU - Lozano-Ruiz, Mª Mercedes AU - Montero-de-Espinosa, Vicente PY - 2004/09/30 Y2 - 2024/03/28 TI - Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage JF - Grasas y Aceites JA - Grasas aceites VL - 55 IS - 3 SE - Research DO - 10.3989/gya.2004.v55.i3.168 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/168 SP - 213-218 AB - 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. ER -