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J Agric Food Chem. 2004 Feb 11;52(3):632-7.

Degradation, under non-oxygen-mediated autooxidation, of carotenoid profile present in paprika oleoresins with lipid substrates of different fatty acid composition.

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  • 1Grupo de Química y Bioquímica de Pigmentos, Departamento de Biotecnología de Alimentos, Instituto de la Grasa, CSIC Av Padre García Tejero, 4, 41012, Sevilla, Spain.


A heat-induced degradation was carried out over two crude paprika oleoresins diluted with high oleic or high linoleic oil. Occurrence of oxygen was avoided, and changes in individual carotenoids were followed over time. Degradation rate constants were not significantly different, so that carotenoid stability was not linked with unsaturation degree of the oily system. A parallel reaction to degradation, trans to cis carotenoid isomer conversion, was also denoted during the thermal treatment, and it initially showed a higher rate than degradation of cis-isomers. Both processes (isomerization and cis-isomers degradation) were finally compensated, and their development was also unaffected by the nature of the lipid profile. Under the reaction conditions, oleic and linoleic fatty acids showed the same reactivity and induced degradative reactions, equally affecting the carotenoid profile. An enhanced stability of carotenoid content and provitamin A value was not achieved with a decrease in the unsaturation level of the oily system.

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