Investigation of carotenoid composition of paprika paste

J. Deli, H. Pfander, G. Tóth

Research output: Article

2 Citations (Scopus)

Abstract

The carotenoid compositions of four different, industrially-produced paprika pastes (Piros Arany delicacy; Piros Arany hot; Vega delicacy; Vega hot) were investigated by HPLC, and compared with the composition of fresh red, tomato-shaped paprika (Capsicum annuum var. lycopersice forme rubrum). In addition, two kinds of ground raw poprika (Erös Pista; Édes Anna) were also investigated. In total, 23 carotenoids have been identified or tentatively identified, based on their UV-Vis spectra and co-chromatography with authentic samples.

Original languageEnglish
Pages (from-to)S177-S179
JournalChromatographia
Volume56
Issue numberSUPPL.
DOIs
Publication statusPublished - jan. 1 2002

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Clinical Biochemistry
  • Organic Chemistry

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