Thermodegradation of carotenoids in paprika.
Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments.
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/805 |
| _version_ | 1818649731867344896 |
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| author | A. Pérez Gálvez J. Garrido Fernández |
| author_facet | A. Pérez Gálvez J. Garrido Fernández |
| author_sort | A. Pérez Gálvez |
| collection | DOAJ |
| description | Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments. |
| first_indexed | 2024-12-17T01:38:59Z |
| format | Article |
| id | doaj.art-db5c8edc9caf4963ad442af2d137c79a |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-17T01:38:59Z |
| publishDate | 1997-10-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-db5c8edc9caf4963ad442af2d137c79a2022-12-21T22:08:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141997-10-0148529029610.3989/gya.1997.v48.i5.805791Thermodegradation of carotenoids in paprika.A. Pérez Gálvez0J. Garrido Fernández1Departamento de Biotecnología de Alimentos. Instituto de la Grasa.Departamento de Biotecnología de Alimentos. Instituto de la Grasa.Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/805carotenoidisomerizationpaprikathermodegradation. |
| spellingShingle | A. Pérez Gálvez J. Garrido Fernández Thermodegradation of carotenoids in paprika. Grasas y Aceites carotenoid isomerization paprika thermodegradation. |
| title | Thermodegradation of carotenoids in paprika. |
| title_full | Thermodegradation of carotenoids in paprika. |
| title_fullStr | Thermodegradation of carotenoids in paprika. |
| title_full_unstemmed | Thermodegradation of carotenoids in paprika. |
| title_short | Thermodegradation of carotenoids in paprika. |
| title_sort | thermodegradation of carotenoids in paprika |
| topic | carotenoid isomerization paprika thermodegradation. |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/805 |
| work_keys_str_mv | AT aperezgalvez thermodegradationofcarotenoidsinpaprika AT jgarridofernandez thermodegradationofcarotenoidsinpaprika |