Effect of reduced glutathione on the stability of pigments in paprika powders studied by multiwavelength spectrometry and high-performance liquid chromatography

T. Cserháti, E. Forgács, Yassin Darwish, Helena Morais, Teresa Mota, Ana Cristina Ramos

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Multiwavelength spectrometry and reversed-phase high-performance liquid chromatography have been employed for the study of the effect of reduced glutathione and storage time on the pigments of paprika powders. The evaluation of the data by principal component analysis and cluster analysis proved that the storage time exerts the highest effect of the decomposition rate of pigments. The stability of some pigment fractions was modified in the presence of reduced glutathione. However, the effect was of secondary importance. Multiwavelength spectrometry combined with HPLC can be successfully used for the study of the stability of pigments of paprika powder.

Original languageEnglish
Pages (from-to)269-273
Number of pages5
JournalJournal of Chromatography A
Volume949
Issue number1-2
DOIs
Publication statusPublished - Mar 8 2002

Fingerprint

Capsicum
High performance liquid chromatography
Pigments
Powders
Spectrometry
Glutathione
Spectrum Analysis
High Pressure Liquid Chromatography
Reverse-Phase Chromatography
Principal Component Analysis
Cluster Analysis
Cluster analysis
Principal component analysis
Decomposition

Keywords

  • Food analysis
  • Glutathione
  • Pigments
  • Principal component analysis

ASJC Scopus subject areas

  • Analytical Chemistry

Cite this

Effect of reduced glutathione on the stability of pigments in paprika powders studied by multiwavelength spectrometry and high-performance liquid chromatography. / Cserháti, T.; Forgács, E.; Darwish, Yassin; Morais, Helena; Mota, Teresa; Ramos, Ana Cristina.

In: Journal of Chromatography A, Vol. 949, No. 1-2, 08.03.2002, p. 269-273.

Research output: Contribution to journalArticle

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AU - Ramos, Ana Cristina

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