Note. Effect of blanching and frozen storage on the stability of β-carotene and capsanthin in red pepper (Capsicum annuum) fruit

H. Rais, P. Rodrigues, C. Ramos, V. Almedia, E. Forgács, T. Cserháti, J. S. Oliveira

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The effect of blanching and frozen storage on the stability of pigments β-carotene and capsanthin in three cultivars of red pepper (Capsicum annuum) fruits was elucidated by the determination of pigments in samples treated by various blanching procedures. Pigment concentration was performed after different storage times by HPLC. The dependence of the concentration of pigments on the conditions of blanching and the storage time was assessed by stepwise regression analysis, and the similarities and dissimilarities among the cultivars and decomposition rates were calculated by principal component analysis. The stability of pigments depended significantly on the conditions of blanching, the storage time and the type of cultivar, the effect of storage time was higher than that of blanching conditions. The significant differences between the decomposition rate of pigments in various cultivars emphasizes the predominant importance of the selection of cultivars with advantageous storage characteristics.

Original languageEnglish
Pages (from-to)55-59
Number of pages5
JournalFood Science and Technology International
Volume8
Issue number1
DOIs
Publication statusPublished - Feb 2002

Fingerprint

Blanching
capsanthin
Capsicum
peppers
blanching
frozen storage
Carotenoids
carotenes
Fruits
Capsicum annuum
Pigments
Fruit
pigments
fruits
storage time
cultivars
Principal Component Analysis
Decomposition
degradation
High Pressure Liquid Chromatography

Keywords

  • β-carotene
  • Blanching
  • Capsanthin
  • Capsicum annuum
  • Frozen storage

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Note. Effect of blanching and frozen storage on the stability of β-carotene and capsanthin in red pepper (Capsicum annuum) fruit. / Rais, H.; Rodrigues, P.; Ramos, C.; Almedia, V.; Forgács, E.; Cserháti, T.; Oliveira, J. S.

In: Food Science and Technology International, Vol. 8, No. 1, 02.2002, p. 55-59.

Research output: Contribution to journalArticle

@article{b06042b5bab64e22a6ea85b893115e51,
title = "Note. Effect of blanching and frozen storage on the stability of β-carotene and capsanthin in red pepper (Capsicum annuum) fruit",
abstract = "The effect of blanching and frozen storage on the stability of pigments β-carotene and capsanthin in three cultivars of red pepper (Capsicum annuum) fruits was elucidated by the determination of pigments in samples treated by various blanching procedures. Pigment concentration was performed after different storage times by HPLC. The dependence of the concentration of pigments on the conditions of blanching and the storage time was assessed by stepwise regression analysis, and the similarities and dissimilarities among the cultivars and decomposition rates were calculated by principal component analysis. The stability of pigments depended significantly on the conditions of blanching, the storage time and the type of cultivar, the effect of storage time was higher than that of blanching conditions. The significant differences between the decomposition rate of pigments in various cultivars emphasizes the predominant importance of the selection of cultivars with advantageous storage characteristics.",
keywords = "β-carotene, Blanching, Capsanthin, Capsicum annuum, Frozen storage",
author = "H. Rais and P. Rodrigues and C. Ramos and V. Almedia and E. Forg{\'a}cs and T. Cserh{\'a}ti and Oliveira, {J. S.}",
year = "2002",
month = "2",
doi = "10.1177/1082013202008001914",
language = "English",
volume = "8",
pages = "55--59",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications Inc.",
number = "1",

}

TY - JOUR

T1 - Note. Effect of blanching and frozen storage on the stability of β-carotene and capsanthin in red pepper (Capsicum annuum) fruit

AU - Rais, H.

AU - Rodrigues, P.

AU - Ramos, C.

AU - Almedia, V.

AU - Forgács, E.

AU - Cserháti, T.

AU - Oliveira, J. S.

PY - 2002/2

Y1 - 2002/2

N2 - The effect of blanching and frozen storage on the stability of pigments β-carotene and capsanthin in three cultivars of red pepper (Capsicum annuum) fruits was elucidated by the determination of pigments in samples treated by various blanching procedures. Pigment concentration was performed after different storage times by HPLC. The dependence of the concentration of pigments on the conditions of blanching and the storage time was assessed by stepwise regression analysis, and the similarities and dissimilarities among the cultivars and decomposition rates were calculated by principal component analysis. The stability of pigments depended significantly on the conditions of blanching, the storage time and the type of cultivar, the effect of storage time was higher than that of blanching conditions. The significant differences between the decomposition rate of pigments in various cultivars emphasizes the predominant importance of the selection of cultivars with advantageous storage characteristics.

AB - The effect of blanching and frozen storage on the stability of pigments β-carotene and capsanthin in three cultivars of red pepper (Capsicum annuum) fruits was elucidated by the determination of pigments in samples treated by various blanching procedures. Pigment concentration was performed after different storage times by HPLC. The dependence of the concentration of pigments on the conditions of blanching and the storage time was assessed by stepwise regression analysis, and the similarities and dissimilarities among the cultivars and decomposition rates were calculated by principal component analysis. The stability of pigments depended significantly on the conditions of blanching, the storage time and the type of cultivar, the effect of storage time was higher than that of blanching conditions. The significant differences between the decomposition rate of pigments in various cultivars emphasizes the predominant importance of the selection of cultivars with advantageous storage characteristics.

KW - β-carotene

KW - Blanching

KW - Capsanthin

KW - Capsicum annuum

KW - Frozen storage

UR - http://www.scopus.com/inward/record.url?scp=0036478908&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0036478908&partnerID=8YFLogxK

U2 - 10.1177/1082013202008001914

DO - 10.1177/1082013202008001914

M3 - Article

VL - 8

SP - 55

EP - 59

JO - Food Science and Technology International

JF - Food Science and Technology International

SN - 1082-0132

IS - 1

ER -