Characterization of paprika (Capsicum annuum) extract in orange juices by liquid chromatography of carotenoid profiles

The carotenoid pigment profiles of authentic pure orange juices from Spain and Florida and an industrial paprika (Capsicum annuum) extract used for fo od coloring were obtained using reversed-phase liquid chromatography with a C18 packed column and an acetone/methanol/water eluent system. The procedu re involving the carotenoid extraction is described. Both retention times a nd spectral properties using photodiode array detection for characterizatio n of the major carotenoids at 430 and 519 nm are given. The influence of ex ternal addition of tangerine juice and/or paprika extract on orange juice c olor is described using the U.S. Department of Agriculture scale and adulte rated orange juice. The procedure for quantitation of externally added papr ika extract to orange juice is investigated, and the limit-of quantitation, coefficient of variation, and recoveries are determined.