Effect of storage conditions on the stability of pigments of paprika (Capsicum Annuum) studied by HPLC and multivariate methods

P. Rodrigues, H. Morais, T. Mota, S. Olivera, E. Forgács, T. Cserháti

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The effect of storage conditions and the addition of ascorbic acid on the stability of the colour pigments of paprika (Capsicum annuum) was studied. Pigments were separated by reversed-phase high performance liquid chromatography and the influence of the storage conditions on the rate and selectivity of the decomposition was assessed by spectral mapping technique followed with two-dimensional nonlinear mapping and stepwise regression analysis. It was established that the length of storage exerts the highest impact on the decomposition rate whereas the selectivity of decomposition depends on the concentration of the added ascorbic acid, on the exposition to light and on the length of storage.

Original languageEnglish
Pages (from-to)29-38
Number of pages10
JournalActa Alimentaria
Issue number1
Publication statusPublished - Mar 1 1999



  • Capsicum annuum
  • High-performance liquid chromatography
  • Pigments
  • Spectral mapping technique

ASJC Scopus subject areas

  • Food Science

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