Study of Lability and Kinetics of the Main Carotenoid Pigments of Red Pepper in the De-esterification Reaction

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 2, 1998, Pages 566-569

  Mínguez Mosquera, M Isabel ^a   Gálvez, Antonio Pérez ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoids; De esterification; Kinetics; Lability

Indexed keywords

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0001315760     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970632d     Document Type: Article

References (14)

1. Biacs, P. A.; Daood, H. G.; Pavisa, A.; Hajda, F. Studies on the carotenoid pigments of paprika (Capsicum annuum, L. vr. Sz-20). J. Agric. Food Chem. 1989, 37, 350-353.
2. Camara, B.; Monéger, R. Free and esterified carotenoids in green and red fruits of Capsicum annuum. Phytochemistry 1978, 17, 91-93.
3. Curl, A. L. The Carotenoids of Red Bell Pepper. J. Agric. Food Chem. 1962, 10, 522-524.
4. Daood, H. G.; Biacs, P. A. Evidence for the presence of lipoxygenase and hydroperoxyde-decomposing enzyme in red pepper seeds. Acta Aliment. 1986, 15, 307-318.
5. Davies, B. H.; Matthews, S.; Kirk, J. T. O. The Nature and Biosynthesis of the Carotenoids of Different Color Varieties of Capsicum annuum. Phytochemistry 1970, 9, 797-805.
6. Fogler, S. Elements of Chemical Reaction Engineering; Amundson, Ed.; Prentice-Hall: Englewood Cliffs, NJ, 1992.
7. Goodwin, T. W. Chemistry and Biochemistry of Plant Pigments; Academic Press: New York, 1976.
8. Gross, J. Pigments in Vegetables: Chlorophylls and Carotenoids; Van Nostraad Reinhold: New York, 1991.
9. Ittah, Y.; Kanner, J.; Granit, R. Hydrolysis Study of Carotenoid Pigments of Paprika (Capsicum annuum L. Variety Lehava) by HPLC/Photodidode Array Detection. J. Agric Food Chem. 1993, 41, 899-901.
10. Liaaen-Jensen, S. Carotenoids; Isler, O., Ed.; Birkhäuser: Basle, 1971.
11. Mínguez-Mosquera, M. I.; Hornero-Méndez, D. Separation and Quantification of the Carotenoids Pigments m Red Peppers (Capsicum annuum L.), Paprika and Oleoresm by Reversed-Phase HPLC. J. Agric Food Chem. 1993, 41, 1616-1620.
12. Mínguez-Mosquera, M. I.; Hornero-Méndez, D. Formation and transformation of pigments during the fruit ripening of Capsicum annuum cv. bola and agridulce. J. Agric. Food Chem. 1994, 42, 38-44.
13. Minguez-Mosquera, M. I.; Garrido-Fernández, J.; Pereda-Marín, J. Pimiento pimentonero (Capsicum annuum). Relación entre los pigmentos carotenoides rojos y amarillos. Grasas Aceites 1984, 35, 4-10.
14. Philip, T.; Nawar, W. W.; Francis, F. J. The nature of fatty acids and capsanthin esters in paprika. J. Food Sci. 1971, 36, 98-100.