Color quality in paprika oleoresins

Citation
Mi. Minguez-mosquera et A. Perez-galvez, Color quality in paprika oleoresins, J AGR FOOD, 46(12), 1998, pp. 5124-5127
Citations number
11
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
46
Issue
12
Year of publication
1998
Pages
5124 - 5127
Database
ISI
SICI code
0021-8561(199812)46:12<5124:CQIPO>2.0.ZU;2-6
Abstract
Color determines the commercial value of paprika oleoresins and is generall y associated with the quality of the sample: the greater the coloring capac ity, the higher the quality. The present study evaluates different paramete rs of color measurement, such as ASTA and tint determination. The latter do es not give a real value of the ratio between the red and yellow pigments a nd is not a distinguishing parameter in most cases. However, combination of the information from the ASTA method with that of the carotenoid compositi on of the red and yellow fractions, acquired by HPLC, enables greater accur acy in judging both the quality of the final sample and the soundness of th e process for obtaining it. Finally, an alternative tint determination is p roposed, based on measurements at other wavelengths and using the appropria te extinction coefficients, thereby providing the composition of each fract ion and the R/Y ratio, values closer to. those of the actual sample.