Paprika carotenoids

Deh, J. and Molnar, R, Paprika carotenoids analysis, isolation, structure elucidation, Curr. Org. Chem., 6, 1197, 2002. 

Fifth, from their electron spin resonance (ESR) spectroscopy, hypophasic paprika carotenoid (PMl) and epiphasic paprika extract carotenoid (PM2) scavenged efficiently l,l-diphenyl-2-picrylhydrazyl (DPPH) radical, whereas singlet oxygen was also quenched efficiently by epiphasic apple extract carotenoid (PM5) and epiphasic paprika extract carotenoid (PM2). 

Lai, SM, Gray, JL Partridge, JA and Flegal, CJ (1996) Stability of cholesterol and paprika carotenoids in egg powders as influenced by dietary and processing treatments. J. Sci. Food Agric., 72, 171-178. 

Spices snch as paprika, saffron, and annatto, which are traditionally employed in different parts of the world, contain nniqne carotenoids. Fignre 4.2.2 shows the strnctnres of these carotenoids. 

Thonsands of paprika varieties belong to the Capsicum genns and they vary widely in their sizes, shapes, colors, flavors, and pungency levels. The major carotenoids fonnd in red paprika are capsanthin and capsornbin, which posses k end gronp. Yellow pigments such as lutein, zeaxanthin, violaxanthin, and 3-carotene... 

FIGURE 4.2.2 Structures of carotenoids found in paprika (capsanthin and capsombin), saffron and gardenia (crocetin derivatives), and annatto (bixin and norbixin). 

APCl in positive mode ionization and triple quadrupole detection was used for determination of free and bound carotenoids in paprika, obtaining the [M + H]+ and losses of fatty acids as neutral molecules from the [M + H]+ with MeOH, MTBE, and H2O as eluent from the C30 column. The positions of the fatty acids on unsymmetrical xanthophylls could not be established by the MS data. 

Traditionally, carotenoid standards are prepared in each laboratory using the best sources of each individual carotenoid, for example, violaxanthin from spinach, antheraxanthin from potatoes, capsanthin and capsorubin from paprika, a- and P-carotene from carrots, and lycopene from tomatoes. 

Perez-Galvez, A., Homero-Mendez, D., and Mmguez-Mosquera, M.I., Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera County, Eur. Food Res. Technol., 221, 645, 2005. 

Gnayfeed, M.H. et ah. Supercritical COj and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols, and capsaicinoids, J. Agric. Food Chem., 49, 2761, 2001. 

Breithaupt, D.E. and Schwack, W., Determination of free and bound carotenoids in paprika Capsicum annuum L.) by LC/MS, Eur. Food Res. TechnoL, 211, 52, 2000. Epler, K.S., Ziegler, R.G., and Craft, N.E., Liquid chromatographic method for the determination of carotenoids, retinoids and tocopherols in human serum and in food, J. Chrvmatogr, 619, 37, 1993. 

Detailed information about carotenoids found in food or extracted from food and evaluated for their potential as food colorants appeared in Sections 4.2 and 6.2. We would like to mention some new data about the utilization of pure carotenoid molecules or extracts as allowed food additives. Looking to the list of E-coded natural colorants (Table 7.2.1), we can identify standardized colorants E160a through f, E 161a, and E161b as natural or semi-synthetic derivatives of carotenoids provided from carrots, annatto, tomatoes, paprika, and marigold. In addition, the extracts (powders or oleoresins) of saffron, - paprika, and marigold are considered more economical variants in the United States and European Union. 

Minguez-Mosquera, M.I. and FIomero-Mendez, D., Separation and quantification of the carotenoid pigments in red peppers, paprika and oleoresin by reversed phase HPLC, J. Agric. Food Chem., 41, 1616, 1993. 

Rios, J. J. et al. (2008). Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins. Food Chem. 106(3) 1145-1153. 

Markus F, Daood HG, Kapitany J and Biacs PA. 1999. Changes in die carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. J Agric Food Chem 47 100-107. 

Minguez-Mosquera MI and Homero-Mendez D. 1994. Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. J Agric Food Chem 42 1555-1560. 

Legally, carotenoids are divided between two E numbers. El60 covers the carotenoid hydrocarbons P-carotene, lycopene and paprika as well as the apo-carotenoids, e.g. bixin. E161 covers the xanthophylls and the carotenoids lutein, astaxanthin and canthaxanthin. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

Paprika is well established worldwide and will probably increase in volume due to the popularity of tomato products and possibly by analogy to the health effects being attributed to the carotenoids. 

Cabon tetrachloride, n-hexane, chloroform, ACN, acetone, THF, pyridine, acetic acid, and their various mixtures were applied as mobile phases for adsorption TLC. Methanol, 1-propanol, ACN, acetone, THF, pyridine and dioxane served as organic modifiers for RP-TLC. Distilled water, buffers at various pH (solutions of and dipotassium hydrogen phosphate or potassium dihydrogen phosphate) and solutions of lithium chloride formed the aqueous phase. Carotenoids were extracted from a commercial paprika sample by acetone (lg paprika shaken with 3 ml of acetone for 30 min), the solution was spotted onto the plates. Development was carried out in a sandwich chamber in the dark and at ambient temperature. After development (15 cm for normal and 7cm for HPTLC plates) the plates were evaluated by a TLC scanner. The best separations were realized on impregnated diatomaceous earth stationary phases using water-acetone and water-THF-acetone mixtures as mobile phases. Some densitograms are shown in Fig.2.1. Calculations indicated that the selectivity of acetone and THF as organic modifiers in RP-TLC is different [14],... 

An ODS column (250 X 4.6 mm i.d. particle size 6 pm) was applied for the determination of the carotenoid composition of paprika paste. Pigments were extracted three times with methanol and twice with diethyl ether. The combined extract was saponified with 30... 

CAROTENOID COMPOSITION IN RED TOMATO-SHAPED PAPRIKA (1), DIFFERENT PAPRIKA PASTE (2-5) AND GROUND PAPRIKA (6 AND 7) (%)... 

It was concluded from the data that MAE can be applied for the efficient extraction of carotenoid pigments from paprika powder, however the amount and composition of the extracted pigment depends considerably on the composition of the extracting agent [30],... 

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