Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors

A study was conducted to investigate the change in quality attributes of re d pepper (paprika) (Capsicum annuum L. var. Km-622) as a function of ripeni ng and some technological factors. Of quality attributes, carotenoids and b ioantioxidants (ascorbic acid and tocopherols) have been studied. It was fo und that the dynamics of fruit ripening with regard to carotenoids and bioa ntioxidants was influenced to a considerable extent by weather conditions o f the production season. A rainy and cool season yielded fruits with more b eta-carotene but less diesters of red xanthophylls as compared to those pro duced in a relatively dry and warm season. The ripening stage at harvest wa s found to affect the quality of paprika. Harvest at unripe stages (color b reak or faint red) resulted in a high accumulation of dehydroascorbic acid in the overripe fruits, whereas de novo biosynthesis of carotenoids and toc opherols was partially retarded. Application of pre-drying centrifugation r esulted in a marked loss of ascorbic acid, and as a consequence, carotenoid stability was impaired during the storage of ground paprika. Sugar caramel ization caused dry pods and ground paprika to retain more pigments and toco pherol as compared to those from control or centrifuged red pepper samples. During the storage of ground paprika, color stability was improved by grin ding the seeds with the pericarp.