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Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder

✍ Scribed by Malchev, E. ;Ioncheva, N. ;Tanchev, S. ;Kalpakchieva, K.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
315 KB
Volume
26
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The quantitative changes in the main carotenoids (capsorubin, capsanthin, β + χ‐carotene, zeaxanthin + lutein) of red pepper powder and dried red pepper during the storage have been investigated. Four drying temperature conditions such as 60, 70, 80 and 90 °C have been used. The total pigment of the dried red pepper was found to be slightly affected by the drying temperature. During the storage, the stability of the main carotenoids was dependent on the drying conditions of the product. The rate constants of degradation and the half‐life period of the main pigments have been calculated under these 4 temperature conditions, too.

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