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J Agric Food Chem. 2000 Jul;48(7):2972-6.

Carotenoid content of the varieties Jaranda and Jariza (Capsicumannuum L.) and response during the industrial slow drying and grinding steps in paprika processing.

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  • 1Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012, Sevilla, Spain.

Abstract

Fruits of the pepper varieties Jaranda and Jariza (Capsicum annuum L. ) ripen as a group, enabling a single harvesting, showed a uniform carotenoid content that is high enough (7.9 g/kg) for the production of paprika. The drying system at mild temperature showed that fruits with moisture content of 85-88% generated a dry product with carotenoid content equal to or higher than the initial one. Those high moisture levels allowed the fruits to have a longer period of metabolic activity, increasing the yellow fraction, the red fraction, or both as a function of what biosynthetic process was predominant. This fact indicates under-ripeness of the fruits in the drying step. The results obtained allow us to establish that both varieties, Jaranda and Jariza, fit the dehydration process employed, yielding a dry fruit with carotenoid concentration similar to that the initial one. During the grinding step of the dry fruit, the heat generated by the hammers of the mill caused degradation of the yellow fraction, while the red fraction is maintained. The ripeness state of the harvested fruits and the appropriateness or severity of the processing steps are indicated by the ratio of red to yellow (R/Y) and/or red to total (R/T) pigments, since fluctuations in both fractions and in total pigments are reflected in and monitored by these parameters.

PMID:
10898651
[PubMed - indexed for MEDLINE]
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