Pigments, Capsicum fruit

MAE applications in the literature include for example extraction of capsaicinoids from capsicum fruit (59), PBDEs from marine biological tissues (60), pesticides from vegetables (61) and pigments from paprika powder (62). 

A. Levy, S. Harel, D. Palevitch, B. Akiri, E. Menagem and J. Kanner, Carotenoid pigments and / -carotene in paprika fruits (Capsicum spp.) with different genotypes. J. Agric. Food Chem. 43 (1995) 362-366. 

MiNGUEZ-MOSQUERA MI and HORNERO-MENDEZ D. 1994c. Formation and transformation of pigments dnring the fruit ripening of Capsicum annuum cv Bola and Agridulce. J Agric Food Chem 42 38 4. 

Some carotenoid pigments are used as fresh or dried plant parts or extracts (so-called oleoresins) to impart colour to food (e.g. carrots, orange peels, tomatoes, saffron, annatto and paprika, which is made from dried and ground fruits of various Capsicum species and cultivars). Palm oil containing carotenoid pigments is also used for the same purpose. 

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