Investigation of carotenoid composition of paprika paste |
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| Authors: | J Deli H Pfander G Tóth |
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| Institution: | (1) Department of Medical Chemistry, Universily of Pécs, Medical School, Szigeti út 12, 7624 Pécs, Hungary;(2) Department of Chemistry and Biochemistry, University of Berne, Freiestr 3, 3012 Berne, Switzerland |
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| Abstract: | Summary 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 paprika (Er?s 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.
Presented at Balaton Symposium '01 on High-Performance Separation Methods, Siófok, Hungary, September 2–4, 2001. |
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| Keywords: | Column liquid chromatography Carotenoids Capsicum annum (paprika) |
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